Name: Lobster Ravioli Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2 (4-ounce) lobster tails (113g each tail); 6 Tbsp (84g) Butter; 1 ¼ cup (110g) shallots, minced; Salt and pepper to taste; 2 cloves garlic, minced; 3/4 cup (177 ml) dry white wine (Sauvignon Blanc, Pinot Grigio etc); 3 tbsp (45ml) fresh chives; 3 tbsp (45ml) fresh tarragon + more for garnishing; 2 cups (474 ml) Heavy cream; 24-ounces (680g) Store-Bought Lobster Ravioli (Rana Brand or Trader Joe’s Brand)

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This lobster ravioli sauce is the best sauce for store-bought lobster ravioli! It’s easy, it’s quick, and so delicious too! It’s a creamy sauce loaded with shallots and fresh herbs, and large chunks of lobster meat.

It’s a terrific pasta recipe for entertaining, because the store-bought lobster ravioli saves you both time and money. This allows you to concentrate on preparing a delicious homemade sauce.

Looking for another festive Lobster Recipe? Try my Lobster Thermidor of my Bouchée a la Reine with Lobster recipes.

a bowl of lobster ravioli and a creamy sauce — Fresh tarragon and chunks of lobster compliment the creamy, decadent sauce

The Ingredients:

Lobster Tails You can use fresh or frozen lobster tails. If using frozen, defrost the tails in the refrigerator for 24-hours before roasting them.
Butter If inside the U.S.A use salted Land O Lakes Butter.It has the best flavor. Otherwise outside the U.S.A. use unsalted butter. Since international butters tend to be a lot more salty.
Shallots will add a wonderful texture and sweet flavor to the lobster sauce. But you could also substitute for white onion or leeks (white parts only)
Garlic I use 2 cloves to add greater depth to the sauce, but if you aren’t such a garlic fan you could pair it back to one clove.
White Wine Use a dry white wine like a Sauvignon Blanc, Pinot Grigio or Sancerre.
Fresh Chives Add a wonderful herby freshness to the decadent creamy sauce.
Fresh or Dried Tarragon Fresh tarragon would be my first choice. The fresh, anise-like flavor of fresh tarragon is fantastic with the lobster. But if you don’t have fresh tarragon you can also use dried.
Heavy Cream is what makes the sauce so decadent! I would not skimp here, since it’s what creates the luxurious, silky smooth, texture of the sauce.
Store-Bought Lobster Ravioli pairs beautifully with this creamy, herby sauce, but you could also use crab ravioli, spinach ravioli or cheese ravioli too.

Ingredients laid out around lobster tails for sauce — This lobster ravioli sauce takes minutes to prepare and uses fresh lobster tails

Watch The Video Demo of This Recipe

Selecting Store-Bought Ravioli

You can find a few different brands making good-quality lobster ravioli. I usually look for seafood ravioli that are sold in the refrigerated section and not frozen.
A few of my favorites include Rana Maine Lobster Ravioli, Nuova Pasta Crab and Lobster Ravioli, and Trader Joe’s Lobster Ravioli.
They cook up so quickly when fresh! Only about 4-5 minutes is all it takes.

a bowl of lobster ravioli — Store-bought Lobster ravioli will save you time and money and is a wonderful holiday main course idea!

Adding Lobster Meat to The Sauce

I think at least a little fresh lobster meat sends this sauce over-the-top. It only takes 2 lobster tails to assure everyone gets a little taste.
But if you wanted to save money you could substitute the lobster tails for frozen shrimp.
If you go this route roast the shrimp the way I prepare it in my Shrimp Scampi Recipe.
Or you could also use lump crab meat too!

Lobster meat in a clear bowl — Two lobster tails will yield a good amount of lobster meat for a sauce

Extracting The Lobster Meat

Lobster tails are notoriously hard to crack with your hands!
To extract the most meat possible from the tail, be sure to use a lobster cracker.
Crack the tails top side up and you’ll then be able to extract the meat in one piece and chop it into bite-sized pieces.