This ultimate Lobster Ravioli Sauce is a restaurant quality dish that's easy to make in 30 minutes. Perfect for a date night in, or for a fast weeknight dinner.
fresh chopped parsley for garnish, lemon wedges or slices for serving
Instructions
In a large saucepan, heat the butter and oil over medium-high heat.
When the butter is nearly melted, add the lobster and cook for about 3 minutes, just until the lobster meat is cooked through. Then transfer the lobster meat to a bowl or plate and set aside.
Lower the heat to medium, then add the garlic and shallots to the pan and sauté for 2 minutes, just until they are soft and fragrant.
Add half of the basil and all of the dill; stir.
Slowly pour in the dry white wine and cook for 1-2 minutes, stirring regularly.
Slowly pour in the heavy cream and stir together. Then add half of the grated parmesan, stir and cook until the parmesan is melted into the sauce.
Lower the heat to low-medium and add the Old Bay Seasoning, paprika, salt, and pepper. Stir, and cook for about 8-10 minutes, until the sauce has thickened up a bit.
While the sauce is thickening, boil water in a large pot and cook the ravioli according to package instructions. Usually, the ravioli is cooked in about 4-5 minutes.
Using a slotted spoon or kitchen spider, transfer the cooked ravioli to the pan with the sauce and stir to coat the ravioli. Add back the cooked lobster meat.
Season with salt and pepper. Serve with the remaining grated parmesan, fresh basil, chopped parsley, and lemon wedges or slices.
Notes
Makes 3-4 servingsMake it dairy-free: Substitute the heavy cream and grated parmesan cheese with your favorite dairy-free or non-dairy cream/half and half and dairy-free or non-dairy grated parmesan. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a bit of olive oil, water, or butter and then reheat either on the stovetop on medium heat or in the microwave. The added liquid helps revive the sauce when reheated.