lobster ravioli sauce

This lobster ravioli sauce recipe is the perfect pairing for your lobster ravioli or any ravioli that you love! A creamy decadent sauce, packed with flavorful undertones of thyme and brandy. The perfect romantic dinner or a wonderful treat for your family or friends.

Lobster Ravioli Sauce (What to Serve with Lobster Ravioli)

tbsp butter

tbsp extra virgin olive oil

tbsp red onion, sweet onion or shallot (finely diced)

½ tsp dried thyme (or 6 sprigs fresh thyme)

tsp garlic (finely minced or pressed)

lobster

brandy (or 2 shooters)

heavy cream

½ tsp Old Bay Seasoning

salt (to taste)

black pepper (Optional)

paprika (Optional) (For pink (lobster) colored sauce.)

Finely chop onion. Set aside in small bowl.

Finely mince garlic or press through garlic press. Set aside in small bowl.

Remove lobster meat from lobster tail. Cut lobster into bite size pieces and set aside in small bowl. Use kitchen shears or 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 large sauté pan, heat oil and butter over medium heat. When oil and butter are hot (about 1-2 minutes), add red onion and thyme.

Sauté until red onion is soft (about 2-3 minutes). Add garlic, sauté about 1 minute.

Add chopped lobster and cook fully (about 1-2 minutes). Remove cooked lobster and set aside on plate.

Add lobster shells and sauté for 1-2 minutes. 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 minutes.

Slowly pour in heavy cream, stirring as you pour. Once cream comes to a boil, drop to medium and simmer.

Add old bay seasoning. Simmer until sauce is slightly thickened.

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

Add strained sauce back into sauté pan on medium heat, continue to reduce sauce until it reaches desired thickness. Add salt and/or fresh ground black pepper to your taste.

Add your lobster back to sauce to warm. Gently stir in your ravioli to warm. Or, allow sauce to reduce to desired thickness and spoon over plated lobster ravioli.

Note: If you add the ravioli directly to the sauce, the starch will help to thicken the sauce. If you wish to spoon the sauce, you can continue to reduce the sauce on medium/low heat or you can add a small amount of cornstarch or flour to thicken (start with 1 tsp). It depends on how thick you enjoy your sauce.

Creamy garlic Lobster Ravioli Sauce is a deliciously easy ravioli sauce recipe! This rich and smooth sauce ready in less than 10 minutes! You will never serve your ravioli any other way!

Lobster Ravioli Sauce

Homemade/ store bought lobster ravioli- 18 oz

Unsalted butter- 2 tablespoons

Garlic cloves

Chicken stock- 1 cup

Heavy cream- 1 cup

Fresh grated Parmesan cheese- 1/3 cup

Crab sticks

Lemon juice- 3-4 tablespoons

Black pepper- 1/2 teaspoon or to taste

Salt-

Bring a large pot of salted water and cook ravioli for 4-5 minutes. Drain.

While ravioli are cooking , melt butter in  a pan/ saucepan over medium high heat. Add the garlic and saute until fragrant, about 50 seconds.

Pour the chicken stock into the pan and bring to a simmer. Cook for 1-2 minutes. Then add the heavy cream, Parmesan and crab sticks and cook until the cheese melts through the sauce. Season with salt and pepper.

Put the cooked ravioli into the pan.  Pour the lemon juice over them and give a nice stir.  Sprinkle parsley and season with black pepper. Serve hot. Enjoy!

That was the most delicious thing we had in over a year! We have been avoiding to go out and eat since the pandemic and this was amazing. Thank you so much! Im so glad i have left overs.

Excellent !The sauce is super creamy and garlicky !Adding imitation crab meat was a hit!The best lobster ravioli sauce so far!Thanks for sharing!

This sauce is out of this world! It is so easy and extremely tasty. I used lobster ravioli from Costco and it was a fantastic and fancy dish, yet so so simple .

Delicious!!!If you want to impress someone , Costco ravioli with this creamy sauce is the one to cook. It is ridiculously easy but tastes like a professional chef made it! Love it  so much!

This came out amazing! Simple recipe and fantastic result! Thanks for sharing , Tati!

The recipe looks and tastes so fancy, but comes together in 10 minutes .I just love it.My family raves about it! The best lobster ravioli sauce ever!

Ok, just made this sauce with the Costco lobster ravioli. I vote that you win the contest against ALL online recipes, including Ina, Bobby Flay, et al. Absolutely the best I have ever had. Thank you for sharing with great details.  You rock!

I cooked this recipe for our Easter lunch and my whole family loved it. Its so amazing and effortless to do. The lobster ravioli sauce was such a bomb. Alfredo sauce has always been my favorite. Its a feel-good comfort food - so creamy but light. It was made even more special by making it garlicky. Thank you Tati for sharing this recipe. You are awesome!

I made this sauce last night and all I can say is Wow!it is truly amazing for lobster ravioli!Thanks for sharing! I would love to try more of your recipes!

I’ve tried so many recipe for lobster ravioli , this one is the Best! Thank you for sharing!

Fabulous!! I was looking for a last-minute lobster ravioli sauce (yes, for the Costco pack!) and saw yours.  Not only was it super easy and quick, but it was absolutely DELICIOUS! My husband licked his plate and THEN went back for seconds! A keeper for sure. Thank you!!

This Lobster Ravioli Sauce is rich and creamy, enhancing the delicate flavors of lobster ravioli. It always impresses when you want to make a fancy dinner for a holiday, birthday or special occasion!

Creamy Lobster Ravioli Sauce

butter (unsalted recommended)

shallots (finely minced,

garlic (minced fine)

white wine

heavy cream (whipping cream)

salt (or

pepper (white pepper preferred,

tomato paste (for color)

lemon juice (freshly squeezed)

lobster meat (see note)

Have all the ingredients prepared and the ravioli cooking separately.

Place a small saucepan over medium-low heat. Add the butter, shallots and garlic. Sauté  for several minutes until soft, stirring regularly.

Add the white wine and bring to a boil. Then stir in the cream. Let it bubble for a few minutes stirring regularly until it thickens enough to coat the back of a spoon.

Add salt and pepper to taste along with droplets of lemon juice if using.

For a rose-colored sauce, stir in the optional tomato paste. Then fold in the lobster meat if using.

Pour over drained ravioli to serve.

This lobster ravioli recipe with homemade pasta and a delicate lemon cream sauce is the perfect recipe to impress.

Lobster Ravioli with lemon cream sauce

flour (I used 00-flour)

eggs

olive oil

salt

lobster tails

garlic (crushed)

salt and pepper (to taste)

lemon juice

mascarpone cheese

garlic

cream

lemon juice (to taste)

chives

tbsp grated parmesan cheese

salt and pepper (to taste

Tip the flour onto a clean counter top and make a well in the center. Break the eggs into the well and add the salt and olive oil.

Using a fork, whisk the eggs together then slowly start bringing little bits of the flour into the eggs and continue until the dough starts to come together.

Knead the dough with your hands until a soft, smooth dough forms (this should take approximately 5mins).

Form the dough into a disc then wrap tightly with plastic wrap and allow to rest for 30 minutes at room temperature.

Make the pasta dough

While the dough is resting, make the ravioli filling.

Bring a large pot of water to the boil and season with a tablespoon of salt, a few peppercorns, a bruised garlic clove and two pieces of lemon rind.

Poach the lobster tails for 3-5 minutes or until the meat is just cooked and opaque.

Remove from the water and allow to cool for 10 minutes.

Using sharp kitchen shears, cut along the bottom of the lobster tail then pull the meat out of the shell and discard the shell.

Chop the meat into small pieces and set aside. 

In a large skillet set over medium-high heat, melt the butter then cook the garlic (you could add a chopped shallot too) for 30 seconds then add the lobster meat.

Season with salt, pepper and a teaspoon of lemon juice. Stir in the mascarpone cheese and chopped chives. 

Make the filling

Divide the pasta dough into 4 equal pieces.

Dust each piece lightly with flour.

Roll the pasta dough out with a pasta machine. I use my Kitchen Aid pasta attachment. You want the dough to be thin enough to see the shadow of your hand through but not so thin that it is too delicate and will tear easily.

Place teaspoons of the filling a few centimetres apart on the strips of pasta dough.

Place another sheet of dough over the filling and using your hands, press around the filling to remove any air.

Use a ravioli stamp or a sharp knife and cut around the filling to form your raviolis. You can use a ravioli maker too, just be sure to dust well with semolina flour.

Cook the ravioli in a large pot of salted water for 3-4 minutes until the pasta is cooked then drain with a slotted spoon.

Form the ravioli

Melt the butter in a saucepan set over medium heat.

Add the garlic and cook for 30 seconds then pour in the cream.

Bring to a boil then pour in the lemon juice and season with salt and pepper. Allow to simmer for 5 minutes until the sauce easily coats the back of a spoon.

Stir in the chopped chives then serve the sauce over the ravioli.

Make the lemon cream sauce

It takes a special sauce to be able to hold up to, but not overpower the delicate sweetness of lobster ravioli. This is that sauce. Lightly flavored with garlic, shallot, white wine, tomato and lemon, it strikes the perfect balance for the ultimate luxury dish.

C lobster meat (plus shells, if you have them)

shallots

⅓ C white wine (such as Chardonnay)

tomato paste

½ tsp pepper

¾ C parmesan cheese (grated)

tarragon leaves

lemon

lobster ravioli ((or a whole 15 oz package of frozen))

Heat olive oil in a Dutch oven or cast iron over medium heat. Add the garlic and shallot. Cook until fragrant, about 1 minute.

Add the white wine and the lobster shells, if using. Reduce the wine by about a half.

Add the heavy cream. Bring to a simmer, and reduce by about a half again (this should take around 10 minutes). Strain into a separate bowl, and set aside momentarily.

In the same pot your were cooking the sauce in, add the last table spoon of oil, the tomato paste, and the lemon juice. Heat through. Add the cream mixture, and mix until smooth. Add the parmesan cheese, season and taste. Add more salt/pepper as needed. Add the lemon zest. Add your lobster meat. Reduce heat to low.

Cook the lobster ravioli for 90 seconds for homemade, or according to package directions. Drain, and add the ravioli to the sauce.

Serve on a large platter or in a pasta bowl. Garnish with tarragon leaves, more parmesan, and black pepper. Serve immediately.

https://www.youtube.com/watch?v=Rr1tzESmr9k

When you're having lobster ravioli, the question that comes up first is: what does lobster ravioli sauce actually look like? To tell you the truth, it can look like a lot of different things, but by far the best options (in my opinion) are a cream-based or a butter-based sauce. Lobster is such a rich, indulgent ingredient, it needs a sauce that can hold up to it. Plus, butter and lobster are bff's, they have been since the dawn of time. For this sauce, we're going to up the ante by cooking our lobster shells in the cream itself, which lends a subtle, gorgeous lobster sweetness to the sauce. It's the perfect complement for the lobster ravioli itself. 

Full Recipe: https://thegourmetbonvivant.com/lobster-ravioli-sauce/

Want to make homemade lobster ravioli? https://www.youtube.com/watch?v=i-jACoa-nPI&t=7s

Breaking down Lobster Meat: https://www.youtube.com/watch?v=vY_EZ9nk5r8&t=45s

How to Make the Best Lobster Ravioli Sauce

Craving lobster ravioli? Looking for the best lobster ravioli sauce ever?  We have the best, easy 15-minute recipe for a deliciously creamy lemon sauce to enhance lobster ravioli perfectly.

Lobster Ravioli with Lemon Cream Sauce Recipe

lbs fresh lobster ravioli

shallot (minced)

¼ tsp black pepper

½ tsp kosher salt

finely-grated parmesan cheese

chives or parsley (to serve)

Bring a large pot of water to a boil and salt it well.

Add lobster ravioli to the boiling water. Cook for 4 minutes (or according to package instructions). Drain in a colander.

Prepare Lobster Ravioli

Meanwhile, melt the butter over medium heat in a large saucepan. Add the shallot and cook until soft, about 5 minutes. Whisk in the cream, lemon zest, salt and pepper. Bring to a simmer.

Remove pan from the heat and whisk in the parmesan cheese until the sauce is smooth, then whisk in 1 tbsp of lemon juice. Cover the pot and leave it on the unlit (but still warm) burner to keep the sauce hot.

Add ravioli to the pot with the sauce and toss to coat.

Make Lobster Ravioli Sauce

https://content.jwplatform.com/videos/nZk8iLUQ.mp4

This lobster ravioli sauce recipe takes 6 minutes and is simply the best. The mild lemon flavor and light cream sauce is perfect with the delicate taste of lobster.

Best Lobster Ravioli Sauce Recipe.mp4

This sauce for lobster ravioli complements delicate, rich, sweet lobster with garlic, butter, bright lemon, white wine, and earthy sage. It’s simple to make and will be sure to impress!

butter (unsalted)

garlic (large, finely chopped)

sage leaves (fresh,

pasta water

kosher salt (to taste)

lobster ravioli (about 9 ounces)

Melt the butter in your pan over medium-low to medium heat.

Add the garlic and sage, and cook for about 1 minute, until the garlic has softened and is fragrant.

Add the lemon juice and wine. Cook for about 5 minutes until the wine taste is less sharp and the butter lightly browns.

In the meantime, cook ravioli in a large pot of salted, boiling water. If your ravioli is frozen, you may need to thaw before cooking. Your ravioli should float to the top when finished. Before draining, reserve about ¼ cup of pasta water.

Set the cooked ravioli aside and drizzle with a bit of olive oil if needed so they don&#39;t stick.

Add the pasta water little by little into the sauce, stirring constantly. Continue cooking for several minutes until the sauce thickens enough to lightly coat the back of a spoon and appears glossy.

Add the lobster ravioli directly to the sauce, coat well, and serve.

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Top 7 lobster ravioli sauce recipes from across the web

The most viewed lobster ravioli sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lobster Ravioli Sauce (What to Serv...

Lobster Ravioli Sauce

Creamy Lobster Ravioli Sauce

Lobster Ravioli with lemon cream sa...

Lobster Ravioli Sauce

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Lobster Ravioli Sauce

The most viewed lobster ravioli sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine