In our house, we do a lot of things from scratch, but pasta isn’t one of them. And if Trader Joe’s is going to offer lobster ravioli already made, why even bother feeling guilty about it? For this simple dish, the woman at the register gave me the idea of using a lobster bisque as the base for a cream sauce, and, after arming Andy with the information, I set the dinner plan into motion. For my part, I did the lemon zest garnish, which, in my self-serving opinion, truly makes this dish. Okay, Andy’s excellent cream sauce with its lobster bisque richness, aided in putting it over-the-top. The best thing he ever learned was how to make a white cream sauce.
