How to Make the Best Lobster Ravioli Sauce

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.

1 C lobster meat plus shells, if you have them
2 tablespoon olive oil, divided
3 cloves garlic
2 shallots or one small onion
⅓ C white wine such as Chardonnay
2 C heavy cream
1 tablespoon tomato paste
1 tablespoon lemon juice
¾ teaspoon salt
½ teaspoon pepper
¾ C parmesan cheese grated
¼ C fresh tarragon leaves
1 tablespoon lemon zest
more parmesan and black pepper for garnish
20 pieces 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.

NOTES:
This sauce is so excellent on any type of pasta! Don't limit it to just lobster ravioli 🙂

If you're making this with raw lobster tails:
Remove the meat from the tail, and chop. Add it to the pot at the same time you add the garlic and onion, and let it cook for 1-3 minutes, until the meat is opaque. Remove it and set it aside.
Break the lobster tail shells down, and add them as the recipe describes. Continue on with the recipe as usual.

[Kaythechampion]

Making this for my birthday this Saturday !! Been planning it for months lobster raviolis!! what are your ingredients for the sauce?

[Sourpusscandy]

I once worked at Blue Cross Blue Shield, it was a horrible job, but I needed to make money and it was the only option at the time. So to treat myself, once a week I went to this great restaurant called The Starving Artist. It was run by a couple of gay guys, and their specialty was lobster ravioli with this kind of sauce. They went out of business a long time ago, this video brings back fond memories… of the treat meal!

[princessindigo]

Theres a restaurant I like and whenever I visit I order the lobster ravioli when its on the menu. Your sauce looks just like their sauce so I'm going to save your recipe and try it in the future. Thanks!

[daphnerodriguez]

THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜

[CarterMarilyn]

I’m so confused, this looks delicious but you really need to add captions and say what you’re doing if you are sharing this recipe, it’s just you cooking… if we don’t have the lobster and we’re using pre packed ravioli cause you suggest a substitute?

[conanboyle]

Are you cooking on medium high, or high heat, how did the chopped onions disappear into the sauce, was that white wine that you added and what are the measurements? The bare minimum that I ask is time and temp. I'm sure that if these questions were answered it would be a beautiful sauce.