What kind of sauce for lobster ravioli?
An Italian grocery store near me sells fresh made lobster ravioli, but I never buy them because I don't want to put my regular tomato sauce on them because I think it would overpower the delicate lobster flavor.
What kind of sauce would you recommend and do you have a recipe?
I made the first sauce on this page, with scallions and shallots instead of onions, and homemade shrimp stock instead of chicken broth. Added just a few tablespoons Pomi chopped tomatoes and chopped basil toward the end. No wine. Used milk instead of cream cuz that's what we had, and it was thick enough with the cheese, tomatoes and basil and just a couple minutes extra cooking. Oddly, we had exactly 1.75 cups of shrimp broth in the freezer so it was meant to be. Parmiagiano rather than Romano too.
Didn't think it overwhelmed the lobster ravioli at all. It was a little intense due to the butter and that it browned more than I would have liked after adding the flour, darn gas stove seems like it's on low but it's not always.
Asiago Cream Sauce
2 ounces unsalted butter
1/4 cup diced onions
1 teaspoon chopped garlic
2 tablespoons all purpose flour
1 3/4 cups chicken broth
2 1/4 cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
pinch cayenne pepper
1/4 cup white wine
1/4 cup shredded asiago cheese
1 ounce butter
In a saucepan melt 2 ounces butter. Add onions and chopped garlic. Saute over medium heat for 5 minutes. Add flour and mix thoroughly. Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes. Add the salt, pepper and cayenne. Whisk in white wine and let simmer for another 5 minutes. Turn off the flame and whisk in the other 1 ounce of butter and asiago cheese. Cool in refrigerator.
How about a beurre blanc made with orange, cognac, and a touch of tomato ? And some chopped tarragon thrown in at the end.
Add some fresh orange juice, a bit of grated orange peel, a chopped peeled tomato, and a few tablespoons of cognac to the usual shallot/white wine/vinegar mixture and reduce. Strain before whisking in the butter. Add tarragon at the end.
I wondered how long it would take for someone to mention beurre blanc.
While I have had good success with a Lemon beurre blanc, the one that had them wiping the plate with a slice of bread was a Sherry beurre blanc with a drizzle of white truffle oil. Like the Champagne suggestion it had a slight sweetness that complements the lobster and crab raviolis. It's a good Fall/Winter sauce.
I just tried a rift on UptownKevin's suggestion:
Saute shallots + butter
Add white wine and reduce
Add dash of dried thyme + red pepper flakes + white pepper
Add heavy cream @ 3/4 mini-tub of goat cheese (reserving the rest for your salad)
Drop in cooked ravioli adding pasta water if needed.
The goat cheese adds brightness to the dish and pairs well with the creamy lobster.
I've made a butter/wine/vanilla sauce similar to some of the above that goes well with lobster ravioli or something like seared scallops: quantities are approximate:
Melt a stick of butter
Sweat some diced shallot (about 1T)
Add a couple of tablespoons of white wine or Champagne vinegar, reduce
Add about 1 C Champagne/sparkling or dry white wine, reduce a little
Add one split, scraped vanilla bean
Salt & ground white pepper
Can add a touch of cream, if desired
I know the vanilla sounds a little unusual, but it really does go well with the sweetness of the lobster.
Champagne Cream Sauce
It' delicate enough for you to still taste the lobster in the ravioli and the sweetness of reduced champagne and the cream pair very well.
In a saute pan or skillet, sweat some minced shallots in butter, add chopped green onions and sweat for a few more minutes. Then add champagne and allow to reduce for about 10 minutes. Last, add some heavy cream and mix to emulsify. It's that easy!
We also have a reliable source for lobster ravioli. Dh loves them.
I've served the ravioli with a light cheese sauce with capers, a butter sauce with lemon,
sauted in butter and then served room temp with cocktail sauce, topped on roasted eggplant slices as an appetizer and added to fish stock in a soup.
They adapt very well to many recipes.
Ask them if they'll sell you the legs and carcasses from the lobsters (assuming the claw and tail meat goes into the ravioil?). Make a stock and then a sherry cream sauce with these things thusly:
Saute onion and celery together in some olive oil. Add the lobster parts and saute until they are red and fragrant. Pour in some sherry to deglaze. Add some low-salt chicken broth and simmer for about an hour with a bay leaf, some sage, and a few whole peppercorns. Strain. In the original pan, saute some shallots and some prosciutto in butter. Add the lobster stock, an equal part cream, then whisk in a dab of tomato paste and a beurre manier (butter and flour in equal parts--about a tbs each) and reduce to about 2/3 the original volume. Salt to taste. Add some freshly chopped parsley and sage.
I usually end up with about a quart of stock, use a cup or two of it for a sauce immediately and freeze the rest for a chowder or shrimp and grits etc. Depends on how many people you are feeding.
Oh, my God! That sauce sounds soo good. Heck, I'd enjoy it on piece of corrugated cardboard. Adding it to lobster ravioli is gilding the lily, really, but it sounds like a decadently delicious dish.
I would mellow a little garlic and add it to a cream sauce. Finish with a little diced, salted, drained tomato. Pass the peppermill.