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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?

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  1. How about just a browned butter sauce?

    1. Vodka sauce (and I'll use the COSTCO one as it's really quite good).


      1. I think I would use a delicate broth lightly seasoned with maybe tarragon and lemon? Both of those flavors work wonderfully with lobster.

        1. 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.

          4 Replies
          1. re: Sallie

            Oh to hell with COSTCO, I'm using that!


            1. re: Sallie

              Do you have a list of quantities for this? Sounds very good, but not sure how much it makes or how much i need

              1. re: Sallie

                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.

                1. re: Sallie

                  Reviving this thread to say that this sauce was outstanding. I used shrimp shells I had in the freezer. Great idea, thank you!

                2. I would use simple brown butter as JessWil proffered.

                  1. You could also use a Newburg sauce.

                    1. Something easy: reduce heavy cream, add some dice tomato (or you can add little of your tomato sauce), chopped tarragon or chive, salt.

                      1. I'd go lemon butter or cream sauce.

                        1. 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.

                          1. 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.

                            Shallots (minced)
                            Scallions (chopped)
                            Heavy Cream

                            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!


                            1. Browned butter, amen, Otherwise I like PBFS's suggestion. Either way, a small decoration of red tobiko or of small chopped lobster pieces is delicious and pretty.

                              1. Really old post, but I'll answer all the same since I just came across it thinking about the same thing. I think the thing I'm going to do is use the d'Artagnan white truffle butter I just bought (Dean & Deluca, but you can get it other places too).

                                1. 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.

                                  4 Replies
                                  1. re: clodel

                                    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.

                                    1. re: markabauman

                                      Totaly agree re vanilla. SO great with lobster. Sprinkle over a few crushed cacao nibs. MMMMM!

                                      Beurre blanc.

                                      1. re: markabauman

                                        That's a classic champagne sauce with vanilla adding a very yummy twist ... thanks for the idea

                                        1. re: markabauman

                                          Made this tonight with store-bought ravioli...incredibly good.

                                      2. 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.


                                        1 Reply
                                        1. re: carbonaraboy

                                          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.

                                        2. Late to the game... sorry! Champagne cream sauce. It won't overwhelm the delicate lobster.

                                          1. A cream white wine sauce (same as champagne sauce) with walnuts. I've made it several times and it's delicious! PICTURE::: FYI: Lobster Ravioli from Costco; sauce is homemade as described.

                                            1 Reply
                                            1. re: tsimring

                                              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.


                                            2. Try a weak alfredo (not as much parm. cheese )
                                              Butter and EVOO.
                                              Garlic, shallots and parsley.
                                              Pinot Grigio reduce alcohol, add heavy cream, add parm.cheese.
                                              mix in langastino or crab

                                              1. Best Lobster Ravioli I ever had was served in a broth made from the lobster shells, not a cream sauce.
                                                I think the broth was reduced somewhat but it didn't mask the delicate lobster taste as a cream sauce would.
                                                Second choice would probably be a Buerre Blanc.

                                                1. 4 cheese dill cream sauce. The dill pairs really nicest with the stuffed pasta. Serve with fresh bread and a fallenghina wine..