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Lobster Ravioli Sauce is a perfect companion for your lobster ravioli. It’s a delicious creamy sauce with tasty notes of thyme and sherry, very elegant and delicious.
» You might also like How to Cook Frozen Crab Legs: 4 Easy Methods.
I created this sauce to perfectly complement the lobster ravioli that I always saw at the store and wanted to buy but didn’t know what to serve it with. Lobster ravioli needs a rich and creamy sauce, so and of course it has to have a butter base, since lobster is really just a delivery vessel for butter.
The butter, combined with the aromatic flavors of thyme and sherry, creates a harmonious pairing that is so delicious when serve on top of lobster ravioli.
Despite its luxurious taste, this Lobster Ravioli Sauce is surprisingly simple to prepare. It seems like a gourmet sauce – very elegant and smooth – but it’s actually quite simple.
Ingredients You Need
- Butter – I always use salted butter because it adds an extra layer of flavor.
- Extra Virgin Olive Oil – Use a high-quality olive oil only, because it will have a big impact on the flavor
- Shallot – Shallot that are finely diced will add a mild onion flavor, without overpowering.
- Dried thyme or sprigs of fresh thyme – If you use fresh thyme, you’ll want to use twice as much.
- Garlic – Fresh garlic that’s minced so it can incorporate well into the sauce.
- Lobster Meat – You will use the lobster meat, plus the shells to add more flavor.
- Sherry or Dry White Wine – Sherry has a unique flavor that’s hard to beat.
- Heavy Cream – If you prefer a lighter option, you can use half-and-half or whole milk, although the resulting sauce may be less creamy
- Paprika – Paprika is what gives the sauce a slight pink color
- Salt & Ground Black Pepper
How to Make Lobster Ravioli Sauce
Step 1: Saute the shallots
Heat the butter and oil in a pan over medium heat. Once it’s melted, add the shallot and sauté them for about 2 minutes. Add the thyme and sauté for 30 seconds.
Step 2: Saute the lobster meat
Reduce the heat to medium. Add the lobster meat and cook it for 2-3 minutes, just until lobster is firm and cooked through. Transfer the lobster to a plate. Once it’s cooled a bit, remove the lobster meat from the shells and break up the shells into smaller pieces.
Step 3: Reduce the sauce
Pour in the sherry or wine and set the lobster tails into the pan with the liquid. Also add the garlic. Bring it to a boil for 2-3 minutes, until the wine is reduced by half. At this point, remove and discard the lobster shells.
Step 4: Strain the sauce
Strain the broth over a fine mesh sieve to remove any bits. This will include the shallots and garlic. Straining helps to make this a silky, elegant sauce.
Once it’s strained, return it to the pan.
Step 5: Simmer to thicken
Pour in the heavy cream, pepper, and paprika. Whisk to combine. Taste it and season with salt, only if you think it’s needed. Add the lobster meat back to the pan. Cook for 3-5 minutes, until the sauce is thickened.
Serve over lobster ravioli, or any ravioli you like.
Additional Helpful Tips
- Be cautious when adding salt as the lobster meat may already have a naturally salty taste. Adjust the seasoning gradually to avoid over-salting.
- For a deeper flavor, let the sauce simmer on low heat for a longer duration, allowing the ingredients to meld together.
- If you want a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the sauce.
- Prepare the lobster ravioli separately, and add them to the sauce just before serving to ensure they maintain their texture and don’t become overly soft.
Storing Options
Refrigerator: Transfer the sauce to an airtight container and store it in the refrigerator. It can be kept refrigerated for up to 3-4 days. Ensure the sauce has cooled completely before refrigerating.
Freezer: You can store the sauce for up to 3 months, and keep the sauce in a freezer-safe bag or container.
How to Reheat
Stovetop: Transfer the desired amount of sauce to a saucepan and heat over low to medium heat, stirring occasionally, until the sauce is heated through. Avoid boiling the sauce to prevent it from curdling or separating.
Microwave: Place the desired amount of sauce in a microwave-safe bowl or container. Heat the sauce in 30-second intervals, stirring in between, until it reaches the right temperature. Be cautious not to overheat the sauce, as it can splatter.
Frequently Asked Questions
Can I use frozen lobster meat for the sauce?
Yes, you can use frozen lobster meat for the sauce. Thaw it thoroughly before cooking and ensure it is cooked properly. If you can, try and use fresh as it tastes much better in the sauce.
Can I make the sauce ahead of time?
You can make the sauce ahead of time. Store it in the refrigerator for up to 3-4 days or freeze it for longer storage. Reheat the sauce when ready to serve.
Can I make the sauce without alcohol?
You can remove the sherry or dry white wine if you prefer a non-alcoholic version of the sauce. You can replace it with seafood or vegetable broth for added flavor.
Can I freeze the sauce with cooked ravioli in it?
It is not recommended to freeze the sauce with cooked ravioli in it, as the texture of the ravioli may become mushy upon thawing and reheating. It’s best to freeze the sauce separately.
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Easy & Elegant Lobster Ravioli Sauce
Ingredients
- 2 tablespoon (28 g) butter unsalted
- 2 tablespoon (29.57 ml) extra virgin olive oil
- 1 (1) shallot finely diced
- 1/2 teaspoon (0.5 g) dried thyme or 6 sprigs fresh thyme
- 2 (2) small lobster tails plus shells
- 1/2 cup (118 ml) sherry or dry white wine
- 2 cloves garlic minced
- 1 cup (236.59 ml) heavy cream
- 1/2 teaspoon (1 g) paprika
- 1/4 teaspoon (0.5 g) fresh ground black pepper
- 1/4 teaspoon (2 g) salt only to taste
- Lobster ravioli or other ravioli you like
Instructions
- Heat the butter and oil in a pan over medium heat. When melted, add shallot and saute for 2 minutes. Add thyme and saute for 30 seconds.
- Reduce heat to medium. Add the lobster meat and cook for 2-3 minutes, until lobster is firm and cooked through. Transfer lobster to a plate. When cooled enough, remove the meat from the shells and break the shells into smaller pieces.
- Pour in the sherry or wine and set the lobster shells into the pan. Add the garlic. Bring to a boil for 2-3 minutes, until wine is reduced by half. Remove and discard the lobster shells.
- Strain the broth over a fine mesh sieve to remove any bits. Return it to the pan.
- Pour in the heavy cream, pepper, and paprika. Whisk to combine. Taste and season accordingly. I’ve found that it needs very little salt, so don’t add the whole amount – taste and add a small amount to start. Add the lobster back to the pan. Cook for 3-5 minutes, until the sauce is thickened.
- Serve over lobster ravioli, or any ravioli you like.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
