Fill pot with 6 quarts of water, add a pinch of salt and set to boil.

Remove lobster meat from the lobster tail. Cut lobster into bite size pieces and set aside in a small bowl. Use kitchen shears or a sharp knife to cut lobster shells into small pieces (approx. 1 inch) You want the pieces to be smaller to allow them to be more submerged in the cooking liquid.

In a large sauté pan, heat oil and butter over medium heat. When oil and butter are hot (Roughly 2-3 mins.) add red onion and thyme and sauté for about another minute.

Saute until the red onions are soft (about 2-3 mins.), then add garlic (sauté about 1 min.)

Add chopped lobster and cook fully (about 1-2 mins.) Once cooked, remove and set aside on a plate.

Add lobster shells and sauté for 1-2 mins. You can add an additional 1-2 tablespoons of butter or oil if needed.

Add brandy and allow alcohol to cook off. It should be hot and sizzling when you add it. Cook for another 1-2 mins.

Slowly pour in heavy cream, stirring as you pour. Add old bay seasoning. Simmer until the sauce is slightly thickened. (Season as you go)

Once you can taste your lobster flavor, carefully strain out the lobster shells using a fine mesh strainer and a large bowl.

Add strained sauce back into sauté pan on medium heat, continue to reduce sauce until it reaches desired thickness. Add garlic salt and fresh ground black pepper to your taste. (Always season as you go!)

Add your lobster back to the sauce to warm.

In the pot you set to boil in step 1, place asparagus into water for about 1 ½ minutes or until it turns bright green. Remove asparagus with strainer & add them to the sauce.

Add walnuts to the sauce.

In the same pot you removed the asparagus from. Add the ravioli to the boiling water until fully cooked. (Follow directions of the pasta you are using.) Once fully cooked. Drain water from the pan and add your ravioli to your sauce.

Then plate your ravioli and Enjoy!.