Lobster Ravioli Sauce Recipe
This Lobster Ravioli Sauce Recipe is a rich and creamy complement to store-bought lobster ravioli. Made with butter, shallots, white wine, fresh herbs, and heavy cream, it creates a luxurious, restaurant-quality dish in under an hour.
6 Servings
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
This Lobster Ravioli Sauce Recipe is naturally gluten-free, but there are a few considerations to ensure the entire dish remains so:
- 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.