Lobster ravioli sauce
This rich and creamy lobster sauce pairs perfectly with lobster ravioli, complementing the delicate flavors with a touch of garlic and white wine.
Equipment
- 1 large skillet
- 1 cooking spoon
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 grater (optional)
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup shallots, finely chopped
- 1 cup heavy cream
- 1/2 cup white wine, dry Preferably Sauvignon Blanc.
- 1 cup cooked lobster meat, chopped
- 1 teaspoon lemon juice
- to taste salt
- to taste black pepper
- fresh parsley, chopped For garnish.
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and chopped shallots, sautéing for about 2-3 minutes until they become translucent and fragrant.
- Pour in the white wine and allow it to simmer for a few minutes until it has reduced slightly.
- Lower the heat and stir in the heavy cream, mixing well with the garlic and shallots.
- Add the cooked lobster meat to the sauce, stirring gently to combine. Simmer for an additional 5-7 minutes to allow the flavors to meld together.
- Stir in the lemon juice and season with salt and black pepper to taste.
- Remove the skillet from the heat and let the sauce sit for a couple of minutes before serving.
- Serve the sauce over freshly cooked lobster ravioli and garnish with chopped fresh parsley.
Notes
For a richer flavor, you can add a pinch of cayenne pepper or red pepper flakes for a bit of heat.
This sauce can also be used with other types of pasta, such as fettuccine or linguine.
If you're using frozen lobster meat, ensure it is fully thawed before cooking.