Lobster Ravioli Sauce
by Sommer Collier — last updated on Mar 2, 2026 
When I want to elevate store-bought or homemade lobster ravioli, I make this rich, creamy lobster sauce that feels restaurant-worthy but is surprisingly simple to make. I simmer garlic, shallots, sherry, and cream together, with tender lobster meat, for a savory seafood flavor and a silky-smooth finish. This easy sauce transforms ravioli into a decadent main course that’s perfect for romantic dinners or special dinner parties. Impressive results, minimal effort.
Lobster Ravioli Sauce
My lobster ravioli sauce is exactly what it sounds like… A luscious sauce loaded with sweet, tender lobster, made for ladling over plump, pillowy pasta. I’ll happily eat lobster any way I can get it (especially piled high in my lobster rolls recipe), but this is the recipe I pull out when I really want to impress my dinner guests. It’s surprisingly simple to whip up in less than 20 minutes. Then I just pour warm, velvety sauce right over the top of cooked ravioli and watch it work its magic. I love serving this seafood feast because it feels both fancy and indulgent, yet still totally comforting.
Andie – ⭐⭐⭐⭐⭐ This recipe is UNREAL! I had a lot of meals made with lobster when I was living in New England, and thought the days of those yummy meals were over! So glad I found this recipe!
Table of Contents
Sommer’s Recipe Highlights
Saucy and SO Versatile… In my easy recipe, you can use lobster meat, whether pre-cooked or raw, and put it straight into the sauce. If you’re cooking lobster tails ahead of time, throw in a couple extra and save them to make this recipe later in the week. See my no-fail how to cook lobster tails tutorial!
Sometimes when I make this seafood topping, I make ravioli from scratch as well. Sometimes I’m in a hurry and buy refrigerated lobster ravioli that I can quickly throw into boiling water. (I often find it at Trader Joe’s and Costco!) When I am buying expensive ravioli, I want to have a silky sauce on top, that matches the luxurious flavors.
Budget-Friendly – If you’re watching your budget, you can also cut costs by using refrigerated (or frozen) cheese ravioli instead! Even with cheese ravioli, you still get the decadent seafood flavor you love.
Also, I’m only using 8 ounces of lobster meat to feed 6-8 people, so a little goes a long way!
Key Ingredients and Tips
- Shallots and Garlic – This dynamic duo offers savory-sweet depth to flavor the creamy base. I always make sure to mince these well, so the tiny pieces soften and almost disappear into the sauce.
- Cream – This is essential for a rich taste and consistency. I know it’s tempting, but do not use half-and-half or milk… Stick with heavy cream.
- Cooking sherry – Sherry has a very distinct flavor; it’s slightly sweeter and more boozy than white wine. However, if you can’t find it, you can also add dry white wine, such as Pinot Grigio or Sauvignon Blanc. (PS – I offer recommendations for non-alcoholic alternatives below!)
- Old Bay seasoning – This classic seafood spice blend delivers all the quintessential flavors in one ingredient.
- Dried tarragon – I feel this is the secret ingredient for a deeply flavorful sauce. You can use fresh tarragon as well, but I’ve noticed dried is easier to find.
- Lobster – Lobster is expensive, and since it’s going in a sauce, feel free to buy whatever is on sale, including claws, knuckles, or tail meat, cooked or raw. Since I suggest chopping it into small pieces, raw lobster will cook quickly in the sauce. You do not have to precook it.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
First, I set a large sauté pan over medium heat and add the butter and olive oil. The butter gives that rich flavor, and the olive oil keeps it from browning too quickly.
While that’s warming up, I finely chop the shallot and garlic. Then I cut the lobster tail meat into little ½-inch chunks. Pro Tip: If the lobster is slightly chilled, it’s much easier to cut neatly. You want tender pieces, not shredded lobster.
Once the butter is fully melted, I add the shallot and garlic with a good pinch of salt and pepper. I stir constantly for about 1–2 minutes, just until softened and fragrant. The key here is gentle heat… Garlic can turn bitter if it browns.
Next, I add the heavy cream, sherry, Old Bay, and dried tarragon. I bring everything up to a gentle simmer (not a rolling boil), then lower the heat and let it bubble softly for about 5 minutes to thicken. If it looks like it’s reducing too fast, I turn the heat down.
Finally, I stir in the chopped lobster and freshly grated Parmesan. Freshly grated melts much more smoothly than pre-shredded, so it’s worth the extra minute. I let the lobster warm through just until opaque and tender. Overcooking will make it rubbery, and we are not doing that today.
I give everything a good stir and let the sauce gently simmer for another 3–5 minutes, just until it thickens into that dreamy, spoon-coating consistency. If it starts bubbling too aggressively, I dial the heat back. Low and slow keeps it silky.
Then I taste (always taste!) and add more salt and pepper if it needs a little boost. Once it’s just right, I turn off the heat and cover the pan to keep it warm and cozy until I’m ready to serve.
For the Lobster Ravioli: While the sauce is finishing up, I bring a large pot of generously salted water to a rolling boil. It should taste like the sea.
I cook the ravioli according to the package directions. (Fresh cooks fast, so I keep an eye on it.) The second they’re tender and floating, I drain them or scoop them out with a slotted spoon and transfer them straight to plates. Pro Tip: I like to spread them out slightly so they don’t stick together; a tiny drizzle of olive oil helps, too, if needed.
Then comes the best part. I generously ladle that hot, creamy lobster sauce right over the top and let it cascade into every little pillow. Don’t be shy here… This is the moment.
Variations
- Lobster fakeout – If lobster is out of the budget this week, I suggest adding crab meat, or even imitation crab meat, to the sauce.
- Pasta Swaps – This pasta sauce is suitable for other types of pasta, not just ravioli! Sometimes I serve it with a long pasta, like fettuccini, linguini, or buccatini.
- Spicy – If you want a bit of heat, add a pinch of crushed red pepper flakes or a couple of dashes of cayenne pepper.
Storage
It is best to enjoy this dish 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. I always let it cool completely before transferring it to an airtight container.
Because of the creamy base, this is not a great recipe for freezing.
Serving Suggestions
This is a dream main dish, as-is! Like my lobster bisque soup, it’s perfect for romantic dinners, fine dinner parties, or any special celebration. I like to serve it alongside some breadsticks or garlic bread to soak up that gorgeous sauce. A fresh green salad or a side of roasted broccoli also pairs wonderfully with the richness of the sauce!
And is it really a special occasion without dessert? I think not! I love classic tiramisu or mini cherry tarts at the end of the meal.
Frequently Asked Questions
Sherry offers a distinct flavor that is hard to replicate. I suggest adding it to the cream sauce because the alcohol cooks off as it simmers, leaving only the flavor. However, if you choose to skip it, replace the sherry with chicken stock + a light squeeze of lemon juice, 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 a bit.
If you can’t find (or don’t like) tarragon, consider adding fresh thyme, dried or fresh basil, or fresh parsley. Remember, 1 teaspoon of dried herbs equals 3 teaspoons of fresh herbs.
No, simply cook the ravioli per the package directions. Take care not to overcook it!
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More Impressive and Delicious Dinner Recipes
Lobster Ravioli Sauce
Video
Ingredients
- 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
Instructions
- 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!
love this lobster sauce, wow, and that sherry flavor too, nice touch and a very creative ravioli sauce, thank you!
This recipe is UNREAL! I had a lot of meals made with lobster when I was living in New England, and thought the days of those yummy meals were over! So glad I found this recipe!
Loved this ravioli sauce, the lobster added the perfect touch! Will definitely be making this recipe again and again!
We made this with cheese ravioli. I am not a huge fan of seafood, but I really really loved this. It was creamy and flavorful, but not overpowering. Absolutely wonderful.
this is just a super easy recipe that is sure to impress any person that you make it for! thank you so much for sharing this tasty recipe