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Lobster Ravioli in Lemon Butter Sauce

A decadent seafood pasta dish featuring tender ravioli and succulent lobster chunks tossed in a rich, glossy lemon garlic butter sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 plates
Course: Brunch, Dinner, Lunch
Cuisine: Italian-American, Seafood
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 1 lb Lobster Ravioli fresh or frozen
  • 2 Lobster Tails shells removed, chopped
Lemon Butter Sauce
  • 0.5 cup Unsalted Butter cubed and cold
  • 3 cloves Garlic minced
  • 0.25 cup Heavy Cream
  • 2 tbsp Lemon Juice freshly squeezed
  • 1 tsp Lemon Zest
  • 0.25 cup White Wine dry
  • 0.5 tsp Red Pepper Flakes
  • 2 tbsp Fresh Parsley chopped

Equipment

  • Large Skillet
  • Large Pot
  • Whisk
  • Chef's Knife

Method
 

  1. Remove lobster meat from shells and chop into bite-sized chunks. Season lightly with salt and pepper.
  2. Bring a large pot of salted water to a boil. Cook ravioli 1 minute less than package directions. Reserve 1/2 cup pasta water.
  3. In a large skillet over medium-high heat, melt 1 tbsp butter. Sear lobster chunks for 1-2 minutes until opaque. Remove and set aside.
  4. Reduce heat to medium. Add garlic and red pepper flakes to skillet; sauté 30 seconds. Add wine and lemon juice, reducing by half.
  5. Lower heat to low. Stir in heavy cream. Whisk in remaining cold butter cubes one at a time to emulsify the sauce.
  6. Add cooked ravioli and lobster back to the skillet. Toss gently to coat in the glossy sauce.
  7. Stir in lemon zest and half the parsley. If sauce is too thick, add a splash of reserved pasta water.
  8. Plate immediately, spooning extra sauce over top and garnishing with remaining parsley.

Notes

Use cold butter to ensure the sauce stays creamy and doesn't separate.