Lobster Ravioli Sauce
It takes a special sauce to be able to hold up to, but not overpower the delicate sweetness of lobster ravioli. This is that sauce. Lightly flavored with garlic, shallot, white wine, tomato and lemon, it strikes the perfect balance for the ultimate luxury dish.
Ingredients
- 1 C lobster meat plus shells, if you have them
- 2 tablespoon olive oil, divided
- 3 cloves garlic
- 2 shallots or one small onion
- ⅓ C white wine such as Chardonnay
- 2 C heavy cream
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¾ C parmesan cheese grated
- ¼ C fresh tarragon leaves
- 1 tablespoon lemon zest
- more parmesan and black pepper for garnish
- 20 pieces lobster ravioli (or a whole 15 oz package of frozen)
Instructions
- Heat olive oil in a Dutch oven or cast iron over medium heat. Add the garlic and shallot. Cook until fragrant, about 1 minute.
- Add the white wine and the lobster shells, if using. Reduce the wine by about a half.
- Add the heavy cream. Bring to a simmer, and reduce by about a half again (this should take around 10 minutes). Strain into a separate bowl, and set aside momentarily.
- In the same pot your were cooking the sauce in, add the last table spoon of oil, the tomato paste, and the lemon juice. Heat through. Add the cream mixture, and mix until smooth. Add the parmesan cheese, season and taste. Add more salt/pepper as needed. Add the lemon zest. Add your lobster meat. Reduce heat to low.
- Cook the lobster ravioli for 90 seconds for homemade, or according to package directions. Drain, and add the ravioli to the sauce.
- Serve on a large platter or in a pasta bowl. Garnish with tarragon leaves, more parmesan, and black pepper. Serve immediately.
Video
Notes
This sauce is so excellent on any type of pasta! Don't limit it to just lobster ravioli :)
If you're making this with raw lobster tails:
Remove the meat from the tail, and chop. Add it to the pot at the same time you add the garlic and onion, and let it cook for 1-3 minutes, until the meat is opaque. Remove it and set it aside.
Break the lobster tail shells down, and add them as the recipe describes. Continue on with the recipe as usual.
Nutrition
Serving: 200gCalories: 629kcalCarbohydrates: 10gProtein: 21gFat: 56gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 222mgSodium: 1056mgPotassium: 460mgFiber: 1gSugar: 5gVitamin A: 2096IUVitamin C: 8mgCalcium: 402mgIron: 2mg
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