521358 Wed May 21 11:07:49 -0700 2008 12 31 Home Cooking 0 3708673 I bought some lobster ravioli at Trader Joe's, and I'm a bit stumped as to what kind of sauce to serve it with. Perhaps a cream/alfredo sauce? Or just a plain marinara? Any suggestions would be appreciated! Wed May 21 11:07:50 -0700 2008 25751 carolinadawg 1 3708838 I'd do a very simple brown butter sauce and perhaps add some fresh herbs. Let the lobster be the focal point. Wed May 21 11:50:46 -0700 2008 3708673 100701 millygirl 1 3708875 If you have a nice balsamic vinegar, simmer it down to a syrup and drizzle lightly over lobster ravioli. Wed May 21 11:59:46 -0700 2008 3708673 36312 HillJ 1 3708892 Or just a very simple tomato sauce (not marinara) - like Marcella's one w/ the onion and butter. I'd run it through a food mill for this. And maybe add a touch of cream. Wed May 21 12:04:55 -0700 2008 3708673 10985 MMRuth 2 3709011 Yes. You could also add a touch of saffron and ribbons of fresh basil, if you liked. Another possibility would be to soften some chopped shallots in butter, add a cup or two of white wine (and maybe some fish stock) and reduce by about 3/4. Then add some cream, reduce a bit more. Stir in some chopped fresh tarragon. Wed May 21 12:38:31 -0700 2008 3708892 10520 carswell 1 3709176 I usually make a cream sauce with a lobster-stock base, but a great short-cut that I've used many times is to find a good lobster bisque (preferably frozen, though I've used good-quality canned too). Depending on the consistency, thicken it, or thin it out with some cream. Sometimes I add a dash of cognac and chopped chives too. Wed May 21 13:17:19 -0700 2008 3708673 10271 Rubee 1 3709228 One of my favorite restaurants serves lobster ravioli in a cream truffle sauce. I don't know their recipe, but this looks like a winner; http://www.cooks.com/rec/view/0,1835,149168-230193,00.html I might have to try it myself! Wed May 21 13:30:44 -0700 2008 3708673 50258 Axalady 1 3709382 Tarragon hollendaise/ or a creamy tomato - but ever so light on the tomato sauce with white wine and maybe a touch of pernod... Wed May 21 14:10:32 -0700 2008 3708673 50431 chef chicklet 1 3709507 Around Providence way, you usually see it in a pink sauce (i.e. a tomatoe sauce with cream or half and half added). Wed May 21 14:46:39 -0700 2008 3708673 86597 Frobisher 1 3709526 ..even a lemon butter would be nice. I'm not a fan of the "pink" tomato sauce often served with lobster ravioli. I think it over powers the lobster too easily. Even prepared then chilled with thinly sliced cucumbers or zukes and a light lemon vinegar would be nice and refreshing. Wed May 21 14:53:11 -0700 2008 3708673 36312 HillJ 1 3709553 A vodka cream sauce would be a good compliment. Wed May 21 14:59:11 -0700 2008 3708673 14384 kens59 1 3711007 sauce americaine! http://www.theworldwidegourmet.com/?action=recette_show&id=252&lg=en and this version adds a bit of french vermouth, http://www.cookingwithkathy.co.uk/sauce_americaine.htm vermouth courtesy of bouillabaisse? http://www.taste.com.au/recipes/17074/bouillabaisse Thu May 22 06:00:50 -0700 2008 3708673 105717 alkapal 1 3711126 i ould go as simple as possible to highlight the lobster, which can get lost in a sauce very easily i'd say butter, tarragon, maybe garlic, lemon zest, salt pepper Thu May 22 06:51:16 -0700 2008 3708673 135229 thew