Creamy Lobster Ravioli Sauce is loaded with chunks of lobster meat and lightly flavored with tomato and thyme. If you are looking for the best sauce to serve with lobster ravioli, for a special occasion or a romantic date night dinner, this is it. This easy sauce truly makes lobster the star of the dish. The rich lobster flavor in this sauce comes from cooking the lobster shells in white wine and then finishing the sauce with heavy cream and fresh lobster meat!
I LOVE lobster and if there is lobster ravioli on the menu in a restaurant, it will soon be sitting front of me. Recently I found myself craving it, so I tried my hand at making a homemade lobster ravioli sauce. I made two different versions and this one was the clear winner. My husband said this is better than any restaurant lobster ravioli sauce he has ever eaten! This sauce is delicious served over store bought lobster ravioli or my homemade ravioli.
Ingredients you need
• Lobster Tails: Fresh or frozen (thawed). Remove the meat from the shells and set the shells aside. Cut the meat into bite size pieces.
• Shallots and Garlic: Diced
• White wine: Preferably Chardonnay or Sauvignon Blanc.
• Ravioli: fresh or frozen. Don’t thaw if frozen.
• Pecorino Romano or Parmesan cheese: Grated
• Thyme: Fresh sprigs. If you are using dried thyme, use 1/4 teaspoon.
How to make lobster ravioli sauce
1. Melt butter in a large sauté pan over medium low heat. Add the shallots and garlic and cook until tender, about 1 minute. Add the tomato paste and dissolve in the butter for about a minute then stir in the white wine.
2. Turn the stove up to medium heat and place the lobster shells and thyme in the wine. Cook until the wine reduces by half and starts to thicken. Remove the shells.
3. Stir in the heavy cream and the cheese. Season to taste with salt and black pepper.
4. When the cream starts to bubble, add the lobster meat, and cook until the lobster is just cooked through. It will be opaque and white. Turn off the heat.
5. Meanwhile cook the ravioli in a large pot of salted water until it floats to the top of the pan. Using a slotted spoon transfer the cooked ravioli to the sauté pan and toss it in the sauce.
Variations and substitutions
• Of course, this is a delicious sauce for serving over lobster ravioli, but this creamy sauce will be delicious over any seafood ravioli as well.
• This homemade sauce can make any pasta a special dish. Try it over ziti or linguine for a simple but elegant pasta course.
• If you don’t have white wine, you can substitute chicken broth.
• Want to make this recipe a little zesty? Add some red pepper flakes to the shallots and garlic.
• If you don’t have tomato paste, you can use tomato sauce instead. I would recommend doubling the amount to create a nice sweet pink sauce.
• Serve the pasta with some chopped fresh parsley to add a pop color.
What to serve with Lobster ravioli
Lobster ravioli sauce recipe is pretty rich. So, you can serve a smaller portion as a first course or a starter before your main course. If you serve this as your entrée you may want to start with a beautiful stuffed artichoke as a starter. I think the best sides dishes would be vegetables with simple ingredients such as roasted asparagus, green beans, or a simple side salad.
An elegant ending to this fabulous dinner could be Chocolate Budino or Vanilla Panna Cotta.
Chardonnay is an oaky butter wine that is a favorite with lobster. Since you are cooking with it, it would be a perfect pairing. Sauvignon Blanc goes very nicely with cream sauces and the sweetness of the lobster.
Storing and re-heating
Leftover lobster ravioli and be stored for several days in an air-tight container. I don’t recommend freezing this dish as the sauce may separate. You can reheat it in the microwave or on the stove top. Reheat only until it is heated through so that you don’t overcook the lobster.
Typically, a simple brown butter sauce, cream sauce and vodka sauce are served with the lobster ravioli. These sauces go well with the delicate flavor of the lobster and won’t overpower it.
I have heard good things about Trader Joe’s Lobster Ravioli, but I have not personally tried them. Walmart and Target both carry Rana Lobster ravioli which is also rated high.
Maine cold-water lobsters are the best tasing lobsters. They have juicy claw meat and firm tail meat and are known for their sweetness. The frozen lobster tails you find in the frozen seafood section of local grocery stores are usually from Africa. Because Maine lobsters are considered the best tasting lobsters in the world, they are also the most expensive. But they are well worth the extra cost!
Other fish and seafood recipes
If you love seafood and fish, give one of these recipes a try! I promise you will love them!
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Lobster Ravioli Sauce
- 2 4oz Lobster tails fresh or frozen and thawed
- 3 tbsp Butter
- 2 tbsp Shallots diced
- 1 clove Garlic large, diced
- 1 tbsp Tomato paste
- 1 cup White wine Chardonnay or Sauvignon Blanc
- 1 cup Heavy cream
- 2 tbsp Pecorino Romano cheese grated, may use Parmesan
- 5-6 sprigs Thyme fresh
- ½ tsp Salt
- 12 oz Lobster Ravioli fresh or frozen
- Melt butter in a large sauté pan. Add shallot and onion and cook until just tender.
- Add the tomato paste and cook for a minute. Add the white wine and complete dissolving the tomato paste.
- Add the lobster tails and thyme. Cook over low heat until the liquid is reduced by half and sauce starts to thicken.
- Stir in the heavy cream and grated cheese. When it is all well blended add the lobster meat and cook until the lobster is white in color and opaque. Remove the shells and thyme stems and discard.
- Serve over your favorite ravioli or pasta.
1 thought on “Creamy Lobster Ravioli Sauce”
Creamy and delicious sauce. The key is getting good lobster meat like in this recipe.