Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce Recipe
Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce is a dinner that feels straight out of a dreamy bistro, yet it’s remarkably easy to whip up in your own kitchen. Picture tender lobster ravioli draped in a silky, sunshine-bright sauce that bursts with lemon, Parmesan, and sweet lobster flavor, all finished with a sprinkle of fresh parsley and a dusting of cheese. It’s a show-stopper of a meal, ideal for date nights or any evening when you want to make dinner feel truly special, but still crave something simple and satisfying. If you love creamy, vibrant pasta dishes that channel both luxury and comfort, this is the recipe you’ve been searching for!
Ingredients You’ll Need
Relying on a handful of high-impact ingredients, this recipe keeps things refreshingly simple while packing in rich flavor and gorgeous color. Each element, from the fresh lemon to sweet lobster meat, truly shines in every bite.
- Lobster ravioli (9 ounces): Store-bought or homemade, these are the pasta pillows that make this dish so decadent and fun.
- Cooked lobster meat (1/2 pound): Chopped and folded in, it amplifies the lobster essence and adds luscious texture.
- Unsalted butter (2 tablespoons): Essential for that creamy, velvety lemon butter sauce.
- Olive oil (1 tablespoon): Balances out the butter and adds a fruity note to the sauce.
- Garlic (2 cloves, minced): Provides a savory undertone that’s irresistible with seafood.
- Zest of 1 lemon: Adds aromatic citrus punch that brightens the entire dish.
- Lemon juice (2 tablespoons): Delivers the zing and “zesty” kick in the lemon butter sauce.
- Heavy cream (1/2 cup): Makes the sauce luxuriously rich and smooth.
- Grated Parmesan cheese (1/4 cup): Melts in for depth, saltiness, and that perfect cheesy finish.
- Salt and pepper: For seasoning and balancing all the flavors.
- Fresh parsley (1 tablespoon, chopped): Brings color, freshness, and a subtle herbal pop at the end.
- Extra Parmesan and lemon wedges (for serving): Customizes each plate with extra zest and creamy goodness.
How to Make Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce
Step 1: Boil the Ravioli
Bring a large pot of salted water to a boil. Gently add the lobster ravioli and cook according to package instructions, which is typically just 3–4 minutes for that perfect al dente texture. Once tender, drain the ravioli carefully and set aside, making sure not to overcook—they’ll finish in the sauce.
Step 2: Start the Lemon Butter Base
In a large skillet, melt the unsalted butter with the olive oil over medium heat. When the butter is almost fully melted, add the minced garlic and sauté for about 30 seconds until fragrant. This quick step creates a foundation of savory flavor that will anchor your sauce.
Step 3: Build the Creamy, Zesty Sauce
Stir in the fresh lemon zest and lemon juice. Let the citrus sizzle for a moment, then pour in the heavy cream. Allow everything to gently simmer together for 2–3 minutes. Add the grated Parmesan cheese and whisk or stir until the sauce is completely smooth and creamy, season to taste with salt and pepper.
Step 4: Add the Lobster
Fold in the chopped cooked lobster meat, stirring gently so every piece is warmed through but not overcooked—about 1–2 minutes should do it. The lobster will soak up all those lemony, buttery notes for maximum flavor.
Step 5: Finish With Ravioli
Add your cooked ravioli to the skillet and delicately toss to coat each piece in that gorgeous, creamy sauce. The ravioli will soak up some of the flavors, making every bite extra luscious. Turn off the heat so you don’t risk splitting the sauce.
Step 6: Serve and Garnish
Transfer the ravioli and lobster mixture to plates or a large platter. Sprinkle with plenty of chopped parsley, a generous shower of extra Parmesan, and a few lemon wedges for that fresh signature zing. Serve immediately while it’s hot and utterly irresistible.
How to Serve Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce
Garnishes
Top with bright chopped parsley, lots of extra grated Parmesan, and fresh lemon wedges. The zing of fresh lemon at the table wakes up the creamy sauce, and a sprinkle of coarse black pepper is a lovely finishing touch. Microgreens or a pinch of red pepper flakes also provide extra flair if you want.
Side Dishes
This meal is already a star, but it loves a simple side. Think garlicky sautéed spinach, a lemony arugula salad, or steamed asparagus for freshness and crunch. To soak up any extra sauce, serve with a crusty baguette or a piece of focaccia. A glass of Sauvignon Blanc or another crisp white wine is a perfect pairing.
Creative Ways to Present
You can plate Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce individually for a restaurant vibe, pile it on a big family-style platter, or spoon mini portions onto appetizer spoons for parties. For extra elegance, add tiny edible flowers, or shape the plated pasta into neat nest-like piles with the lobster perched on top.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the dish cool and transfer it to an airtight container. Store in the refrigerator for up to two days. The flavors tend to mingle and get even richer but be sure not to wait too long, as seafood is at its best when fresh.
Freezing
While you can freeze cooked lobster ravioli and sauce, the creamy sauce may change texture upon thawing. For best results, freeze just the ravioli and lobster separately in airtight containers. Thaw overnight in the fridge before reheating, and always add fresh lemon and cream to bring the sauce back to life.
Reheating
Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if it’s thickened in the fridge. Stir slowly so the sauce doesn’t break. Microwave reheating works in short bursts, but stovetop is best to keep everything creamy and luscious.
FAQs
Can I substitute another protein for lobster?
Absolutely! While Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce is all about lobster, you can try crab, shrimp, or even scallops for a delicious twist. The sauce pairs beautifully with other sweet, delicate seafoods.
How can I make this dish lighter?
For a lighter take, use half-and-half instead of heavy cream, and go easy on the extra Parmesan. You’ll still end up with a lovely, creamy sauce that feels indulgent but sits a touch lighter on the palate.
What kind of lemon works best?
Fresh, organic lemons are ideal since you’ll be using both the zest and the juice. Meyer lemons, if you can find them, will add a slightly sweeter, more floral touch to your Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce.
Is it okay to use frozen lobster ravioli?
Absolutely! Frozen lobster ravioli are convenient and work wonderfully. Cook directly from frozen, just adding an extra minute or so to the boiling time as needed. The result will still be delicious and impressive.
Can the sauce be made spicy?
Definitely. Add a pinch of red pepper flakes to the butter when you sauté the garlic, or serve with a little hot sauce on the side. The gentle heat is a fantastic contrast to the creamy lemon butter sauce.
Final Thoughts
If you’re longing for an elegant meal that’s surprisingly easy to make, this Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce invites you to bring the magic of a fine restaurant right to your own table. Treat yourself or your loved ones to this rich, creamy, and delightfully citrusy dish—you won’t believe how doable (and delicious!) a gourmet pasta night can be at home. I hope you give it a try and savor every luxurious bite!
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Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a luxurious dining experience with this Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce recipe. Delicate lobster-filled ravioli are bathed in a creamy, tangy lemon butter sauce, creating a dish that is both elegant and flavorful.
Ingredients
Lobster Ravioli:
- 9 ounces lobster ravioli (store-bought or homemade)
Lemon Butter Sauce:
- 1/2 pound cooked lobster meat, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley
- extra Parmesan and lemon wedges for serving
Instructions
- Cook the Lobster Ravioli: Boil a pot of salted water and cook the lobster ravioli. Drain and set aside.
- Prepare the Lemon Butter Sauce: In a skillet, heat butter and olive oil, then sauté garlic. Add lemon zest, lemon juice, heavy cream, and Parmesan. Season with salt and pepper.
- Combine: Add lobster meat to the sauce, then gently fold in the cooked ravioli. Serve garnished with parsley, Parmesan, and lemon wedges.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add a pinch of red pepper flakes for subtle heat.
- This dish pairs beautifully with a crisp white wine like Sauvignon Blanc.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 540mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 160mg
