Preparation

In a large pot melt the butter and sweat the shallots, celery, carrots. Cook until vegetables soften. Add sherry wine and reduce until almost all the liquid has evaporated (3-5 minutes). Stir in tomato paste, tarragon and lobster stock. Simmer for 20-25 minutes. In a blender puree bisque until smooth. Return bisque to a simmer and add heavy cream. Whisk cornstarch with 2 tbsp of cold water and add to the bisque. Continue cooking until desired thickness. Cook ravioli according to packaging instructions. Strain ravioli and place in a soup bowl. Top ravioli with bisque.