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Lobster ravioli sauce

I just bought some lobster ravioli at Costco and I'm not exactly sure what to top it with. I've had it in restaurants before with some kind of butter sauce. Any ideas out there? The pasta itself is reddish as it has tomato in it. Thanks!

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  1. a classic is brown butter with sage.

    1 Reply
    1. re: hotoynoodle

      Sage with lobster???

      I'd make a short-cut quick Sauce Americaine:

      Saute some shallots in butter. Add some finely diced tomato. Then deglaze with white wine til practically dry. Add a cup of cream, 1-2 tbl good brandy, and some shopped tarragon. Also something for heat like cayenne or crushed red pepper. If using crushed red pepper or fresh chilis, saute with the shallots.

    2. chop up an onion roughly, puree it in your blender, with garlic and some olive oil. Saute that slowly for 5-10 min. Then add some tomato paste to taste - probably 2-6 TB. Add kosher salt and fresh ground pepper to taste. Crush in 1-2 TB of dried fenugreek leaves (cheap at any Indian market) and saute for 2 min. Good as is but I'd stir in a touch of balsamic vinegar and some coconut milk. Creamy and AWESOME. It won't overpower the lobster and bring out very interesting flavors. You can add a TOUCH of chili paste (rooster brand - same as srirachi sauce) but I'd be anxious about doing that with lobster - don't want to hide it ...

      1 Reply
      1. I had lobster ravioli served with a saffron cream sauce in a restaurant in upstate NY many years ago that still haunts my memory. I don't have a specific recipe to offer but there are many that come up w/ a google search.

        1. Shrimp newburg! I know I'll be hollered at because mine isn't traditional, as it has tomato paste. But I like it. I peel and shell the shrimp, then set aside the meat and make a quick shrimp broth with the tails. Just ten minutes covered with water on simmer and you get a lot of flavor. Then, I finely chop shallots and saute them in a good hunk of butter. Stir in a dollop of tomato paste and saute it for a minute or so to get rid of the raw tomato flavor. Deglaze with sherry, then add salt, pepper, nutmeg, your shrimp both. Cook to thicken a bit and taste, seasoning as you wish. At the end, add a dash of cream. You don't even need the shrimp part, and can do a basic newburg alone, but I like the added protein and flavor of the broth.

          1. i like lobster ravioli with a sauce made thusly: sautee fine chopped shallots (~2) in butter (2-3 tbsp) until softened. deglaze pan with a cup of sherry, white wine, or if we are feeling really fancy (and hey, lobster ravioli = fancy), champagne. cook the sauce down to about half, turn heat down, then add 1/2 cup heavy cream and warm through. makes about a cup's worth of sauce. yum.

            1. I have bought those ravioli @ Costco before & I made a beurre blanc.
              And then I ran around the block about 50 times to burn off some of the calories.

              1. I've bought that ravioli before and used a pesto one time and an alfredo sauce another time. Both work well.

                1. Thanks so much for the great ideas. I made up a recipe tonight before I had a chance to check these posts and was fairly happy with my concoction. I bought a can of lobster stock, made a roux with butter and some flour, added the lobster stock and some white wine, dry thyme, s & p, and then some heavy cream. I have the other half of the ravioli package in the freezer and will definitely try one of your ideas.

                  1 Reply
                  1. re: noodlepoodle

                    That sounds delicious! Way to be creative and traditional. Now that I've buttered you up, I'll fully expect that my sauce is queued up for next time :-)

                  2. Great post. Thanks.
                    Because some family members have pretty strict dietary needs, I’ve modifiyed this recipe along with some other tips from various posts on different sites…. Here we’re go for some of you that need reduced fat, carbs, salt, etc.
                    To prepare sauce for two packages of delicious Trader Joe's lobster ravioli I used:
                    Just a bit of PAM to cover non-stick pan, 4 garlic cloves, 6 oz of goat cheese, about a tea spoon white truffle oil, about a cup of fat free half and half, 1/2 cup of dry white vine ( or champagne), mix well while cooking, about 4 minutes, add a dash of tarragon at the end
                    I served TJ’ s lobster ravioli over baby greens ( another time over arugula) and everyone loved it! Too bad I did not make more…..

                    1. Costco seemed to stop selling this and replaced it with a bunch of blah tortellini products.

                      I wish they'd bring it back. I can't find it anywhere else locally (Edmonton, AB)

                      2 Replies
                      1. re: buster3535

                        I just bought some at Costco this week. I have not made them yet, but did taste in the stop and they were excellent.

                        1. re: buster3535

                          Wow!! Such great ideas for the sauce. The SO found this at BJ's last week. We just added a cup of vodka sauce to the ravioli, it tasted blah!! I should have known better and checked out chow for these great ideas. Next time she gets it, we'll definately try out one of these sauces.

                        2. I haven't had the Costco lobster ravioli, but I have had the Trader Joe's. For that, I just added some pesto to a pan, added a bit of cream - done!