This Lobster Ravioli Sauce Recipe is rich, creamy, and loaded with fresh lobster, white wine, shallots, and herbs. The ultimate sauce for lobster ravioli!
You ever make something on a total whim, and it turns out so good that you feel like you might just be the next great chef? That was me the first time I made this lobster ravioli sauce.
I wasn’t even planning on making anything fancy. I had just grabbed a pack of lobster ravioli from Trader Joe’s (because, honestly, who has time to make their own ravioli on a Tuesday night?), and I was just gonna toss it with butter and call it dinner. But then… I had an idea.
What if I made a real sauce? Like, a restaurant-level, creamy, buttery, slightly boozy, seafood-packed sauce?
So, I threw some butter in a pan, added shallots and garlic (because those two make everything better), poured in some white wine, and let it reduce into this magical, fragrant base. Then came the heavy cream—because you know we’re not skimping on richness today. Finally, I stirred in chunks of tender lobster and some fresh tarragon and chives to brighten it all up.
And let me tell you—when I took that first bite? Mind. Blown.
The sauce was luxurious, silky, and absolutely packed with flavor. The kind of sauce that makes you close your eyes and just savor every second of it. The kind that makes store-bought ravioli taste like something you’d pay $30 for at a fancy Italian restaurant.
So yeah, long story short—this lobster ravioli sauce recipe is a keeper.
Why You’ll Love This Lobster Ravioli Sauce Recipe?
- It’s fancy but EASY. No need for a culinary degree—this comes together in under an hour.
- Pairs perfectly with store-bought ravioli. No need to make your own pasta—this sauce does all the heavy lifting.
- Ridiculously creamy. Heavy cream, butter, and wine? You know it’s gonna be good.
- Restaurant-quality at home. Impress your dinner guests (or just yourself—no judgment).
Ingredient Notes:
Every ingredient in this sauce brings something special to the table. Here’s why they matter:
- Lobster Tails: Fresh lobster meat adds that rich, sweet seafood flavor. If frozen, just thaw it first.
- Butter: Because butter makes everything taste better.
- Shallots & Garlic: The flavor base that gives the sauce a deep, savory backbone.
- Dry White Wine: Adds acidity and depth. Sauvignon Blanc or Pinot Grigio are great choices.
- Heavy Cream: The secret to that velvety, silky sauce.
- Fresh Herbs (Tarragon & Chives): They add a fresh, slightly anise-like flavor that pairs perfectly with seafood.
- Lobster Ravioli: Trader Joe’s and Rana brands are both solid choices if you’re going store-bought.
Pro Tip: Want an even more intense lobster flavor? Toss the lobster shells into the sauce while it simmers for a few minutes, then remove them before serving.
How To Make Lobster Ravioli Sauce?
Step 1: Bake the Lobster Tails
Preheat your oven to 400°F (200°C). Flip the lobster tails so the softer side is facing up. Using kitchen shears, cut a slit along the shell to help the meat cook evenly.
Place the lobster tails slit-side up on a foil-lined baking sheet and bake for 15 minutes, or until the internal temperature hits 140°F. Once cooled, remove the meat from the shell and chop it into bite-sized pieces.
Step 2: Sauté the Shallots & Garlic
Melt butter in a large skillet over medium heat. Add the minced shallots, season with salt and pepper, and sauté until they’re soft and fragrant (about 3-4 minutes). Stir in the garlic and cook for another minute.
Step 3: Add the White Wine & Reduce
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Pour in the white wine and let it simmer for 2-3 minutes, reducing by about a third. This step adds depth and removes the raw alcohol taste.
Step 4: Stir in the Herbs & Cream
Add the chopped chives and tarragon, then slowly pour in the heavy cream. Lower the heat and let the sauce simmer until thickened (about 5-7 minutes). Stir occasionally so it doesn’t stick.
Step 5: Add the Lobster
Gently stir in the chopped lobster meat and let it warm through for a couple of minutes. Turn the heat to low while you prepare the ravioli.
Step 6: Cook the Ravioli & Serve
Bring a large pot of salted water to a boil and cook the lobster ravioli according to the package instructions (usually about 4 minutes). Drain and divide into serving bowls.
Spoon the warm, creamy lobster sauce over the ravioli and garnish with extra tarragon leaves.
Take a moment to appreciate how ridiculously good this looks, then dig in.
Storage Options:
- Fridge: Store leftover sauce in an airtight container for up to 3 days.
- Freezer: Cream-based sauces don’t freeze well, so fresh is best.
- Reheating: Warm slowly over low heat, adding a splash of cream or broth if needed.
Variations and Substitutions:
- No lobster tails? Use shrimp instead—it’s just as delicious!
- No white wine? Substitute with chicken broth and a squeeze of lemon.
- Want a little heat? Add a pinch of red pepper flakes.
- Don’t like tarragon? Swap it for basil or parsley.
What to Serve with Lobster Ravioli Sauce?
This dish is already a showstopper, but here are a few things that pair well:
- Garlic Bread: Because soaking up every last bit of sauce is a must.
- Crisp Green Salad: A simple lemon vinaigrette balances the richness.
- Roasted Asparagus: Light, fresh, and pairs beautifully with the sauce.
- A Glass of White Wine: If you used it in the sauce, you might as well drink it, too.
Frequently Asked Questions:
Can I make this sauce ahead of time?
You can, but it’s best fresh. If you do, store it in the fridge and reheat gently on the stove.
Can I use frozen lobster tails?
Yep! Just thaw them completely before baking.
Is there a dairy-free option?
You could use coconut cream, but the flavor will be different.
If you’re looking for the ultimate lobster ravioli sauce, this is it. It’s creamy, rich, buttery, and totally restaurant-worthy—but easy enough to make at home.
Try it out and let me know—what’s your favorite way to serve lobster ravioli?
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Keep the Flavor Coming – Try These:
Lobster Ravioli Sauce Recipe
Ingredients
For the Lobster Tails:
- 2 4-ounce lobster tails
- Salt and pepper to taste
- 1 tablespoon butter melted
For the Sauce:
- 6 tablespoons 84g unsalted butter
- 1 ¼ cups 110g shallots, finely minced
- 2 cloves garlic minced
- ¾ cup 177ml dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay)
- 3 tablespoons 45ml fresh chives, chopped
- 3 tablespoons 45ml fresh tarragon, chopped (plus extra for garnish)
- 2 cups 474ml heavy cream
- Salt and pepper to taste
For the Ravioli:
- 24 ounces 680g store-bought lobster ravioli (such as Rana or Trader Joe’s brand)
Instructions
Prepare the Lobster Tails
- Preheat the oven to 400°F (200°C). Flip the lobster tails to expose the softer underside and use kitchen shears to cut a slit along the length of the shell. Brush the lobster meat with melted butter and season with salt and pepper.
- Place the lobster tails, slit-side up, on a foil-lined baking sheet. Bake for 15 minutes, or until the internal temperature of the lobster reaches 140°F (60°C). Once cooled, remove the meat from the shells and chop into bite-sized pieces. Set aside.
Prepare the Sauce Base
- In a large, deep skillet, melt butter over medium heat. Add the minced shallots, season with salt and pepper, and sauté for 3-4 minutes, or until soft and translucent. Add the garlic and cook for another minute, stirring frequently to prevent burning.
Deglaze with White Wine
- Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off while the flavors concentrate. The liquid should reduce by about one-third.
Add the Herbs and Cream
- Stir in the chopped chives and tarragon, followed by the heavy cream. Reduce the heat to low and let the sauce simmer gently for 5-7 minutes, or until thickened. Stir occasionally to ensure even consistency.
Incorporate the Lobster
- Add the chopped lobster meat to the sauce, stirring gently to combine. Allow the lobster to warm through for 2-3 minutes. Reduce the heat to low to keep the sauce warm while preparing the ravioli.
Cook the Ravioli
- Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to the package instructions (usually about 3-4 minutes). Drain well.
Serve and Garnish
- Divide the cooked ravioli between serving plates and ladle the warm, creamy lobster sauce over the top. Garnish with fresh tarragon leaves and serve immediately.
Notes
- Use gluten-free ravioli: Most store-bought lobster ravioli contain wheat. Look for a gluten-free alternative, or make homemade ravioli using gluten-free pasta dough.
- Check the white wine: While most dry white wines are gluten-free, always verify the brand to ensure there are no additives containing gluten.
- Confirm seasoning ingredients: Some store-bought spice blends, bouillons, and cooking wines may contain gluten-based additives. Opt for certified gluten-free products when needed.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!