Lobster Ravioli Cream

Finally! This is the missing part of the recipe for Lobster Ravioli. Here we go. It makes a ton, so use what you need and freeze the rest or, have a family reunion. They will love it.

• 4 lbs. butter
• 17 oz. Grana Pandano, pre-grated cheese
• 20 oz. lobster base
• 12 oz. Dijon mustard

Put butter in mix master with paddle attachment and whip on medium speed until the butter becomes smooth and malleable. Do not add too much air or you will have a whipped butter.

Mix all ingredients in a stainless steel bowl until well incorporated. Place in appropriate container,cover, label and refrigerate.

Finished butter must be well mixed and homogeneous.