Description
This Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce is an elegant and flavorful Italian-American dish perfect for special occasions. Tender lobster ravioli is complemented by succulent lobster meat all coated in a rich, tangy lemon butter sauce enhanced with garlic, white wine, and a touch of cream.
Ingredients
Scale
Ravioli and Lobster
- 1 (9 oz) package lobster ravioli (fresh or refrigerated)
- 1 cup cooked lobster meat, chopped
Sauce
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup white wine or seafood stock
- 1/4 cup heavy cream
- Salt and black pepper to taste
Garnish
- 2 tbsp chopped fresh parsley
- Grated Parmesan cheese (optional)
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to package instructions until tender. Drain well and set aside to keep warm.
- Sauté Garlic: In a large skillet over medium heat, heat olive oil and 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Flavorings: Stir in lemon zest, red pepper flakes if using, and white wine. Let the mixture simmer for 2–3 minutes until the wine reduces slightly, intensifying the flavors.
- Create the Sauce: Add the lemon juice, remaining 2 tablespoons butter, and heavy cream to the skillet. Stir continuously until the sauce is smooth, creamy, and warmed through.
- Add Lobster Meat: Incorporate the chopped cooked lobster meat into the sauce, cooking for an additional 2–3 minutes just to warm it without overcooking.
- Season and Combine: Season the sauce with salt and black pepper to taste. Gently toss the cooked ravioli into the lemon butter sauce, ensuring each piece is fully coated.
- Serve: Plate the ravioli and lobster mixture immediately. Garnish with chopped fresh parsley and grated Parmesan cheese if desired, and serve hot for the best flavor.
Notes
- If using frozen ravioli, thaw according to package instructions before cooking.
- For a lighter sauce, you can omit the heavy cream.
- Lobster tail meat offers a tender texture, but claw meat is equally flavorful and more budget-friendly.
