Description
This luscious Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce is an elegant Italian-American seafood main course featuring delicate lobster-filled ravioli and tender lobster meat enveloped in a bright, creamy lemon butter sauce with garlic, white wine, and a touch of heat from red pepper flakes. Perfect for a refined dinner or special occasion, it’s finished with fresh parsley and Parmesan cheese for an indulgent yet balanced meal.
Ingredients
Scale
Ravioli
- 9 oz lobster ravioli (store-bought or homemade)
Lobster and Sauce
- 8 oz cooked lobster meat, chopped
- 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
Finishing
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese, for serving
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to package directions until al dente. Drain the ravioli carefully and set aside.
- Prepare the sauce base: In a large skillet over medium heat, melt the butter with olive oil. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. This will infuse the sauce with a delicate garlic aroma.
- Add citrus and wine: Stir in the lemon zest, fresh lemon juice, and dry white wine. Allow the mixture to simmer gently for 2 to 3 minutes so the wine reduces slightly, concentrating the flavors and melding with the citrus.
- Add cream and season: Pour in the heavy cream and, if desired, the crushed red pepper flakes for a subtle heat. Season the sauce with salt and black pepper to taste. Stir well to combine all components evenly.
- Incorporate lobster meat: Add the chopped cooked lobster meat to the skillet. Cook just until the lobster is heated through, about 2 minutes, ensuring it remains tender and juicy without overcooking.
- Toss ravioli in sauce: Gently add the cooked lobster ravioli to the skillet. Carefully toss everything together so the ravioli is evenly coated with the zesty lemon butter sauce, allowing the flavors to meld.
- Finish and serve: Remove from heat. Sprinkle the pasta with freshly chopped parsley and a generous grating of Parmesan cheese. Serve immediately while hot to enjoy the full depth of flavors and creamy texture.
Notes
- For extra richness, add more heavy cream or a tablespoon of butter at the end of cooking to make the sauce even silkier.
- You can substitute shrimp or crab meat if lobster is unavailable, maintaining a similar seafood profile.
- This dish pairs wonderfully with garlic bread and a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Be careful not to overcook the ravioli or lobster meat to keep textures tender.
