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lobster ravioli sauce
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5 from 5 votes

Lobster Ravioli Sauce

This Lobster Ravioli Sauce is a luxurious treat that's simple and straightforward to prepare. Creamy and decadent, this sauce is full of large chunks of lobster meat for a sauce that's hearty, filling, and impressive!
Prep Time10 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course, Pasta
Cuisine: American, Italian, Italian-American
Servings: 8 servings
Calories: 610kcal
Author: Briana

Equipment

Ingredients

  • lobster shells
  • 8 ounces white wine (Like pinot grigio or sauvginon blanc. You can use seafood stock or chicken broth instead.)
  • 4 tablespoons unsalted butter
  • 8 cloves garlic, minced
  • 2 medium shallots, minced
  • 1.5 teaspoons kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 1 medium lemon, zest
  • 2 tablespoons tomato paste
  • ½ teaspoon dried thyme
  • 2 cups heavy cream
  • 6 ounces parmesan cheese, freshly grated
  • 26 ounces lobster ravioli (about 2 packages, store bought)
  • 1 cup reserved pasta water
  • 1 pound butter poached lobster (can cook lobster according to your favorite recipe)
  • 2 tablespoons fresh lemon juice (juice of 1 lemon)
  • fresh thyme, lemon wedges, and parmesan for garnish

Instructions

  • Cook the lobster according to your preference first, and save the shells. Butter poached lobster is a really easy preparation method that always tastes fantastic. Once the lobster is cooked, cut it up into small pieces. Bring a large pot of water to a boil over medium-high heat.
  • Add lobster shells and white wine to a large skillet over medium heat. Bring wine to a slight boil, then reduce heat to low, and cover. Simmer for 5-10 minutes, until the wine has reduced by about half, and the shells are bright red. Strain the shells through a metal sieve, into a small bowl or container. Discard shells and reserve the wine. Set aside.
  • To the same skillet, melt butter over medium-low heat. Add garlic, and cook until fragrant, about 1 minute, stirring often to prevent burning. Then, add shallots, thyme, and tomato paste with a pinch of salt. Continue cooking until the tomato paste has deepened in color, and shallots have begun to soften, about 3 minutes.
  • Deglaze the pan with the reserved lobster white wine stock from earlier. Add in lemon zest. *If you skipped making the lobster wine stock, add the wine and simmer for about 5 minutes to cook out the alcohol.
  • Reduce the heat to low, then gently stream in the heavy cream. Allow the mixture to simmer gently for about 10 minutes or so until the cream thickens and reduces by about half, then slowly sprinkle in the parmesan cheese, stirring constantly to melt. Continue adding cheese until all of it is added, and the sauce is smooth.
  • Meanwhile, while the sauce is simmering, cook the ravioli. Once the water is boiling, add lots of salt to it, (about 2 tablespoons) then add the uncooked ravioli and cook according to package instructions. Once al dente, remove the ravioli with a slotted spoon and place them directly into the sauce.
  • Finally, add the cooked lobster meat, lemon juice, and pasta water, stirring gently to combine. Continue adding pasta water until the sauce clings to the ravioli.
  • Adjust seasonings to taste, plate, and serve immediately. Serve with lemon wedges, freshly grated parmesan, fresh thyme, salt, and pepper.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze. If possible, store the sauce separately from the ravioli, to prevent the ravioli from getting soggy.

Notes

  • Cook the lobster meat beforehand. For the best flavor and texture, cook the lobster meat before using it in the sauce.
  • Once the cream is added, keep the heat on low. Do not allow the cream to boil, or the sauce will curdle.
  • Use a flavorful, non-oaky wine. Choose a good quality, flavorful, citrusy white wine that you'd also enjoy drinking a glass of for the sauce. Avoid any hints of oakiness (like you may find in chardonnays). 
  • Cook the ravioli al dente. Overcooking will lead to mushy ravioli that falls apart.
  • Heavily salt the water the ravioli cooks in. This infuses flavor into the ravioli. You will want to use about 2 tablespoons of kosher salt for every 16 ounces of ravioli.
  • Reserve pasta water. This is key! Before dumping the water used to cook the ravioli, make sure to reserve a few cups of it. This starchy water helps create the sauce and helps the sauce cling to the ravioli. It also helps to have some on hand if you have leftovers. Reheating the ravioli with the pasta water will loosen the ravioli when they inevitably stick together.
  • Serve immediately. The sauce is best served immediately. The sauce will thicken as it cools, and the ravioli will begin to stick together.

Nutrition

Calories: 610kcal | Carbohydrates: 38g | Protein: 20g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 928mg | Potassium: 230mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1299IU | Vitamin C: 5mg | Calcium: 258mg | Iron: 1mg