Description
This elegant Lobster Ravioli in a zesty lemon butter sauce combines tender lobster ravioli with succulent cooked lobster meat in a creamy lemon-infused butter sauce. Perfect for a special occasion, this Italian-American seafood main course is quick to prepare, flavorful, and pairs beautifully with garlic bread and a crisp white wine.
Ingredients
Scale
Ravioli
- 9 oz lobster ravioli (store-bought or homemade)
- 8 oz cooked lobster meat, chopped
Sauce
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Garnish
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese, for serving
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil and cook the lobster ravioli according to package directions. Once cooked, drain the ravioli carefully and set aside to keep warm.
- Prepare the sauce base: In a large skillet over medium heat, melt the butter together with olive oil. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned, which will infuse the oil with garlic flavor.
- Add citrus and wine: Stir in the lemon zest, fresh lemon juice, and dry white wine. Allow the mixture to simmer for 2 to 3 minutes, reducing slightly to concentrate the flavors.
- Incorporate cream and lobster: Pour in the heavy cream and add the crushed red pepper flakes if desired. Season with salt and black pepper to taste. Stir in the chopped cooked lobster meat and cook for an additional 2 minutes until the lobster is just heated through, ensuring tender bites without overcooking.
- Toss ravioli in sauce: Gently add the cooked ravioli to the skillet, tossing carefully to coat them evenly with the luscious lemon butter sauce.
- Finishing touches: Remove from heat and sprinkle the dish with fresh chopped parsley and a generous amount of grated Parmesan cheese for added richness and flavor.
- Serve immediately: Plate the ravioli and lobster hot for the best taste experience, pairing nicely with garlic bread and a chilled white wine if desired.
Notes
- For a richer sauce, add an extra tablespoon of butter or cream at the end of cooking.
- If lobster is not available, shrimp or crab meat make excellent substitutes.
- This dish pairs beautifully with garlic bread and a crisp white wine to complement the seafood flavors.
