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.
- 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.
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.
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!
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.
- 2 (4-ounce) lobster tails (113g each tail)
- 6 tablespoon (84g) Butter
- 1 ¼ cup (110g) shallots, minced
- Salt and pepper to taste
- 2 cloves garlic, minced
- ¾ cup (177 ml) dry white wine (Sauvignon Blanc, Pinot Grigio etc)
- 3 tablespoon (45ml) fresh chives
- 3 tablespoon (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)
- Preheat oven to 400F (200C). Turn lobster tails over to expose their underside.
- Using a pair of kitchen shears cup a slit all the way up the length of the tail. Place the lobster tails, slit-side up on a rimmed baking sheet lined with aluminum foil.
- Bake for 15mins or until meat inside registers 140F with a meat thermometer. Set aside to cool.Meanwhile in a large, fry pan at least 2 inches deep, melt butter. Add shallots, seasoning with salt and pepper.
- Continue to sauté until translucent. Then add white, and allow to simmer and reduce by about a third.Add herbs, then add heavy cream. Simmer sauce until thickened.
- Then lower flame to keep warm.Crack open the lobster tails with a lobster cracker. Extract meat and chop into bite-sized pieces.
- Add lobster to sauce and stirring until lobster meat has warmed through.Place 6-7 ravioli in a shallow bowl.
- Top with sauce, and garnish with fresh tarragon leaves.
- If sauce becomes too thick, thin with pasta water until desired consistency achieved
- If you can't find fresh tarragon, you can substitute for 1 ½ Tablespoons of dried tarragon.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 423Total Fat: 40gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 120mgSodium: 168mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 3g