Lobster ravioli sauce
This rich and creamy lobster ravioli sauce transforms your dish into a gourmet delight. Perfect for an elegant dinner, this sauce complements lobster-filled ravioli beautifully.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Ladle
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small shallot, finely chopped (about 2 tablespoons)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup lobster stock (or seafood stock)
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a medium saucepan, melt the butter and olive oil over medium heat.
- Add the chopped shallot and sauté for about 2-3 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the heavy cream and lobster stock, whisking to combine.
- Allow the sauce to simmer for 5-7 minutes, stirring occasionally until it thickens slightly.
- Stir in the grated Parmesan cheese until melted and smooth.
- Add red pepper flakes if desired, and season with salt and black pepper to taste.
- Remove from heat and serve immediately over cooked lobster ravioli, garnished with fresh parsley.
- For a richer flavor, you can add cooked lobster meat to the sauce.
- This sauce can be made a day in advance and reheated before serving. Just be sure to stir in a splash of cream or stock to bring it back to the desired consistency.
Notes
For a richer flavor, you can add cooked lobster meat to the sauce.
This sauce can be made a day in advance and reheated before serving. Just be sure to stir in a splash of cream or stock to bring it back to the desired consistency.
Pair the dish with a light salad or steamed vegetables for a complete meal.