Best Lobster Ravioli Sauce
Why We Love This Lobster Recipe
This decadent restaurant-quality meal is so easy to make you won’t believe it! Our lobster sauce for ravioli recipe is exactly what it sounds like… Sauce with lobster (or crab!) in it, made to serve over your choice of tender, plump, pillowy pasta.
That’s right, you can serve it over refrigerated lobster (or seafood) ravioli that you can get easily at grocery stores like Trader Joe’s or Costco! When I am buying such a delicious and honestly expensive ravioli, I want to have a sauce on top of it that lives up to the decadent flavors. That is where this lobster ravioli sauce recipe comes in!
You can also choose to cut costs by using refrigerated or frozen cheese ravioli instead! Even with cheese ravioli, you still get the luxurious seafood flavor you love.
Bonus: In this easy recipe you can use lobster meat that is pre-cooked or raw and put it straight in the sauce. If you’re cooking lobster tails ahead of time, throw in a couple extra to save to make this recipe later in the week. See our no-fail lobster tail tutorial!
Ingredients You Need
- Butter – Unsalted
- Olive oil – Or other high-quality cooking oil, like avocado or canola oil
- Shallot – Finely minced
- Garlic – Minced
- Heavy cream – Essential for the richest and creamiest sauce
- Cooking sherry – Offers a very distinct flavor to the sauce. However, you can also add dry white wine like Pinot Grigio or Sauvignon Blanc instead. (see below for non-alcoholic alternatives)
- Old Bay seasoning – For a true classic seafood recipe
- Dried tarragon – The secret ingredient for a deeply flavorful sauce. You can use fresh tarragon as well.
- Lobster tail meat – Cooked or raw, or cooked crab meat
- Parmesan cheese – Grated, to finish the sauce with a delicious nutty flavor
- Ravioli – Lobster or cheese, refrigerated is best but frozen will work in a pinch
- Salt and Black Pepper – To taste
How to Make the Best Lobster Ravioli Sauce
First, set a large sauté pan over medium heat. Add the butter and olive oil to the pan.
Meanwhile, chop the shallot and garlic. Then chop the lobster tail meat into small ½ inch pieces.
Once the butter has melted, add the shallot and garlic to the sauté pan.
Sprinkle with salt and pepper. Move the onions and garlic around the pan for 1 to 2 minutes to soften, but make sure it does not burn. Then pour in the heavy cream, sherry, Old Bay seasoning, and dried tarragon.
Bring to a simmer, then lower the heat and simmer for 5 minutes.
Add in the chopped lobster tail meat and the grated Parmesan cheese.
Get the Complete (Printable) Best Lobster Ravioli Sauce Recipe + VIDEO Below. Enjoy!
Stir well and allow the sauce to simmer and thicken for another 3 to 5 minutes.
Taste, and salt and pepper as needed. Turn off the heat, but cover to keep warm.
Meanwhile, set a large pot of salted water over high heat and bring it to a boil. Cook the ravioli according to the package instructions. The moment it’s done, drain or remove with a slotted spoon and plate the ravioli so they do not stick together.
Then ladle hot, creamy sauce over the top of the ravioli!
Tips & Tricks
- You can make homemade ravioli if preferred by making homemade pasta dough sheets, layering them with cheese, and cutting them into ravioli squares!
- If desired, you can substitute the lobster in this sauce with crab meat instead!
- This pasta sauce can be used for other types of pasta and not just ravioli! Serve it with your favorite long pasta like linguini.
- Don’t substitute the heavy cream! This recipe needs to be made with heavy cream or else it might split with the addition of sherry or acidic liquids like lemon.
- If you want a bit of spice, add a pinch of crushed red pepper flakes!
Ravioli covered with this delicate creamy lobster sauce is a dream main dish! It’s perfect for romantic dinners, fine dinner parties, or any special celebration. I like to serve it alongside some breadsticks to soak up that gorgeous sauce!
Get the party started with an elevated appetizer: Try our Baked Camembert Cheese, Ultimate Steak Tartare, or Stuffed Tomatoes with Cheese Souffle recipes. A fresh green salad or a side of asparagus also pairs wonderfully with the richness of the sauce!
Frequently Asked Questions
Why, this cream and sherry sauce, of course! But there are certainly many other tasty sauce recipes that pair well with lobster ravioli. Try our creamy tomato Seafood Sauce or hearty Whiskey Cream Sauce. Brown butter sauce is also a good option. I would avoid any heavy tomato sauces that are made with a lot of garlic, since lots of garlic will drown out the sweetness and delicate flavor of the lobster.
No, simply cook the ravioli per the package directions. Take care to not overcook!
Sherry offers a distinct flavor that is hard to replicate with something else; we suggest adding it to the creamy lobster ravioli sauce. However, this heavy cream sauce recipe only calls for 1/2 cup of sherry, so you won’t need much to substitute. You can replace it with chicken stock, a light squeeze of lemon juice and a bit of lemon zest, or 1/4 cup of water mixed with 1/4 cup of apple cider vinegar. Note that either option will alter the flavor of the sauce.
If you can’t find (or don’t like tarragon) consider adding in fresh or dried thyme, dried or fresh basil, or fresh parsley. Remember, 1 teaspoon of dried herbs = 3 teaspoons of fresh herbs.
Swap cooked or raw lobster with an equal amount of cooked or raw crab. This version is a bit more economical, but still tastes amazing!
It is best to enjoy fresh and warm. However, should you be in a rare spot with leftover sauce, it will keep well in the refrigerator for up to 3 days. Let it cool completely before transferring it to an airtight container.
Looking for More Impressive and Delicious Dinner Recipes? Be Sure to Also Try:
- Lobster Fra Diavolo
- Crab Mac and Cheese
- Instant Pot Shrimp Pasta with Vodka Sauce
- Best Beef Wellington Recipe
- Baked Halibut with Basil Butter
Best Lobster Ravioli Sauce Recipe + VIDEO
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small shallot finely diced
- 1-2 cloves garlic minced
- 2 cups heavy cream
- ½ cup cooking sherry
- 2 teaspoons Old Bay seasoning
- ½ teaspoon dried tarragon
- 8 ounces lobster tail meat cooked or raw
- ¼ cup grated parmesan cheese
- 27 ounces refrigerated lobster ravioli (or cheese ravioli)
- Salt and pepper
- Set a large sauté pan over medium heat. Add the butter and olive oil to the pan.
- Meanwhile chop the shallot and garlic. Then chop the lobster tail meat into small ½-inch pieces.
- Once the butter has melted, add the shallot and garlic to the sauté pan. Sprinkle with salt and pepper. Move the onions around the pan for 1 to 2 minutes to soften, but make sure they do not burn. Then pour in the heavy cream, sherry, old bay seasoning, and dried tarragon.
- Bring to a simmer, then lower the heat and simmer for 5 minutes. Add in the chopped lobster tail meat and the grated Parmesan cheese. Stir well and allow the sauce to simmer and thicken another 3 to 5 minutes.
- Taste, and salt and pepper as needed. Turn off the heat, but cover to keep warm.
- Meanwhile, set a large pot of salted water over high heat and bring to a boil. Cook the refrigerated ravioli according to the package instructions. The moment it’s done, drain and plate the ravioli so they do not stick together. Then ladle hot creamy lobster ravioli sauce over the top and serve!