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Lobster Ravioli

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This easy lobster ravioli recipe is a restaurant-quality dish that literally takes less than 20 minutes from start to finish! Al dente cheese ravioli is tossed in a creamy garlic white wine sauce with chunks of sweet, tender lobster meat throughout.

Ingredients

Scale
  • 10 oz. refrigerated cheese ravioli, cooked al dente
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano
  • pinch of Old Bay Seasoning
  • 1/2 cup dry white wine
  • 2 ( 4 oz.) lobster tails
  • 1/4–1/3 cup heavy cream
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon fresh-squeezed lemon juice
  • Kosher salt
  • fresh cracked pepper

Garnish

  • fresh chopped parsley for garnish
  • lemon wedges

Instructions

  1. To shuck the lobster tails, flip them over and cut the shell down the middle. Gently open the shell and pull the large piece of meat away from the top of the shell. Repeat with the remaining lobster tail. Here’s a simple video that shows exactly how to do it.
  2. Heat butter and olive oil in a large saute pan over medium-low heat until butter melts.
  3. Once the butter starts to sizzle, add shallot along with a couple pinches of salt and pepper and cook for 1 minute, stirring frequently.
  4. Add garlic, oregano, and Old Bay Seasoning along with a couples pinches of salt and pepper and cook for 1 minute, stirring frequently.
  5. Add the white wine and let it come to a gentle simmer.
  6. Add lobster meat and shells to the pot and simmer for 1-2 minutes.
  7. Flip meat and shells over and cook for another minute or two or until the lobster meat is opaque and cooked through.
  8. Remove lobster meat and shells from the pan. Chop lobster meat into bite sized pieces and discard lobster shells. 
  9. Whisk in heavy cream and chopped parsley along with a pinch of salt and pepper and let it heat through for a minute or two. 
  10. Add ravioli and toss to coat evenly. Cook for a minute or two or until the pasta is warmed through. 
  11. Add chopped lobster meat back in and toss to coat evenly. Add a squeeze of fresh lemon juice and season to taste with salt and pepper. Enjoy!

Equipment

Notes

  • Always salt your pasta water! Add about 1-2 tablespoons of Kosher salt to your pasta water (double this amount if you’re cooking a whole pound of pasta). This is your first chance to season the pasta itself and it will really boost the flavors of your entire dish.
  • If you’re going to serve the cooked tails whole (instead of chopping up the lobster meat), slip a skewer through them so they don’t curl up. As the lobster cooks, it’s naturally going to curl up a bit around the edges. Skewering the lobster before cooking ensures that it stays nice and flat during the cooking process.
  • This sauce is creamy but it’s not thick. It’s super light and fresh since ravioli can sometimes be a heavy dish, so feel free to add more or less heavy cream depending on how you like your sauce. I’m a real saucy gal, so I add the full 1/3 cup and sometimes more so that it really coats the pasta and lobster well!

Find it online: https://midwestfoodieblog.com/lobster-ravioli/