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Lobster Ravioli Sauce: A Creamy, Luxurious Addition

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Sauce Base
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1/4 cup finely chopped shallots
  • 1/4 cup dry white wine like Pinot Grigio or Sauvignon Blanc
  • 1/2 cup tomato paste or crushed San Marzano tomatoes
For the Creaminess and Flavor
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup lobster stock or good quality seafood stock
  • 1/4 teaspoon red pepper flakes optional, for a kick
  • Salt and freshly ground black pepper to taste
For the Garnish
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh chives chopped

Method
 

Sauté Aromatics
  1. In a large skillet, melt the butter over medium heat.
  2. Add the minced garlic and chopped shallots. Sauté for 3-4 minutes until the shallots are translucent and fragrant. Do not let the garlic brown.
Deglaze and Build Flavor
  1. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half (about 2 minutes).
  2. Stir in the tomato paste or crushed tomatoes and red pepper flakes (if using). Cook for 5 minutes, stirring occasionally.
Add Cream and Simmer
  1. Reduce the heat to low. Pour in the heavy cream and lobster stock. Stir well to combine.
  2. Bring the sauce to a gentle simmer and cook for 5-7 minutes, or until the sauce has thickened slightly and the flavors have melded.
Finish and Serve
  1. Remove the skillet from the heat. Stir in the grated Parmesan cheese until smooth.
  2. Season with salt and pepper to taste.
  3. Toss the cooked lobster ravioli directly into the sauce. Garnish with fresh parsley and chives before serving.