Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce Recipe
If you’re ready to impress your taste buds (and anyone lucky enough to join you for dinner), it’s time to create Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce. This is not just a meal—it’s a real celebration of silky pasta, sweet lobster, and a sauce so lively and bright you’ll find yourself hovering over the pan for that extra spoonful. With just the right pop of lemon, a creamy, velvety finish, and luxe seafood, this is a dish to turn any night into an occasion and make you feel like a superstar chef at home.
Ingredients You’ll Need
What I love about this recipe is how a handful of high-quality, classic ingredients work their magic together, each layering in flavor, color, or that little something special you truly notice on the fork. Let’s break down what makes Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce so memorable.
- Lobster ravioli: Choose a good quality fresh or frozen ravioli—these little pillows are the heart of the dish and soak up the sauce beautifully.
- Cooked lobster meat: Tender, sweet lobster (tail or claw) brings decadence; chop it into bite-sized perfection.
- Unsalted butter: The backbone of our sauce, offering rich, creamy notes—don’t skimp here!
- Olive oil: Helps the butter sauté smoothly and adds a subtle, fruity base flavor.
- Garlic: One of the big flavor builders—slice or mince for that sweet-savory smell and taste.
- Crushed red pepper flakes: Optional, but that gentle heat makes the lemon and lobster sing.
- Lemon zest: Zest is key for bold, fresh lemon aroma that hits before you even take a bite.
- Lemon juice: Brightens the sauce, balancing richness with lively acidity.
- Dry white wine (or chicken broth): De-glazes and adds a delicate depth; the alcohol cooks off, leaving pure flavor.
- Heavy cream: Just a splash delivers silkiness and rounds out the tartness of the lemon.
- Salt and pepper: Simple, essential, and totally customizable—taste as you go!
- Chopped fresh parsley: A burst of color and a fresh, slightly peppery finish.
- Grated Parmesan cheese (optional): That final flourish! For those who love a savory, nutty topping.
How to Make Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce
Step 1: Cook Your Ravioli
Bring a big pot of salted water to a rolling boil. Drop in your lobster ravioli—whether fresh or frozen—and cook according to the package directions until they’re floaty and plump. Careful not to overcook; you want them tender but not mushy. Drain, and set aside. This is your pasta canvas for the magic to come.
Step 2: Start the Sauce Base
Grab your largest, loveliest skillet. Add olive oil and butter over medium heat. When the butter melts and starts to bubble gently, toss in the minced garlic and (if you like a little heat) the crushed red pepper flakes. Stir gently for just a minute or two—you’re not looking to brown the garlic, only to let those fragrant oils perfume the butter and oil.
Step 3: Build Lemon-Lobster Flavor
Next, it’s time for the zest! Scatter in all the vibrant lemon zest and drop in your chopped lobster meat. Stir everything together and let it sizzle for 1–2 minutes. This reawakens the lobster while imbuing it with citrusy flavor—your kitchen will smell incredible!
Step 4: Deglaze and Creamify
Pour in the lemon juice and dry white wine (or chicken broth, if you prefer), scraping up any tasty bits stuck to the skillet. Let it bubble away for 2–3 minutes so the sauce reduces slightly, concentrating all those vivacious flavors. Now, swirl in the heavy cream—watch how your sauce turns glossy and lush! Taste, and season with salt and pepper so every bite is perfectly balanced.
Step 5: Unite Ravioli and Sauce
Gently add the cooked ravioli to the skillet. Very delicately, toss them with tongs or a soft spatula so they’re fully coated in that zesty lemon butter sauce. Let them simmer together for just a minute or two to absorb all the flavor and heat through. Sprinkle with fresh parsley, and you’re ready to plate up!
How to Serve Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce
Garnishes
For a dish this gorgeous, the finishing touches count. A scattering of freshly chopped parsley adds a pop of color and freshness. If you love a sharp, savory finish, dust each plate with a bit of grated Parmesan. And don’t forget some extra lemon zest for an eye-catching sparkle on top!
Side Dishes
Pairing is a breeze with Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce—think simple, so the pasta shines. Garlic bread or a crispy baguette is a must for sopping up that luscious sauce. A peppery arugula salad or crisp green beans (maybe tossed in a lemony vinaigrette) round out the meal while keeping things light and refreshing.
Creative Ways to Present
If you’re feeling playful, serve the ravioli in shallow bowls with a generous pool of sauce, topping each with a wedge of lemon or a twist of zest. For special occasions, garnish the center of each plate with a few chunks of lobster claw and a drizzle of extra virgin olive oil. Serve with chilled white wine and small side plates for the ultimate restaurant-at-home experience.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce, lucky you! Let the dish cool, then store in an airtight container in the fridge. The flavors meld together even more, making for a delicious lunch or dinner the next day.
Freezing
While freshly made is best, you can freeze the cooked ravioli (sauced or unsauced) for future cravings. Place them in a single layer on a tray in the freezer, then transfer to a freezer bag for up to one month. The sauce may separate slightly upon reheating, but a quick stir usually brings it back to life.
Reheating
To reheat, place the ravioli and sauce in a covered skillet over gentle heat, adding a splash of cream, broth, or water if needed to loosen up the sauce. Stir occasionally and warm through until hot but not boiling. Avoid microwaving, as the sauce can split and ravioli get rubbery.
FAQs
Can I use frozen lobster meat?
Absolutely! Just be sure to thaw completely, pat dry with paper towels, and gently reheat in the sauce as directed. The rich flavors of Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce will still shine.
Is there a good alternative to white wine?
Chicken broth is a great substitute for white wine. It keeps the sauce balanced and flavorful without the tang of wine—making it perfect for those who prefer to cook without alcohol.
How do I keep the ravioli from breaking apart?
Handle the ravioli very gently when tossing with the lemon butter sauce. Using tongs or a soft spatula and a light hand helps keep those pasta pillows whole and beautiful.
Can I make this dish gluten free?
Yes! There are gluten-free lobster ravioli options at some specialty stores, and gluten-free flour is often used in homemade versions. Be sure to check all labels, especially if you’re using pre-made ravioli or broth.
What wine pairs best with this meal?
A crisp, chilled Pinot Grigio, Sauvignon Blanc, or even sparkling wine works beautifully. The acidity in these wines complements the lemon and cuts through the richness of the sauce.
Final Thoughts
Give yourself the treat of Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce—you’ll be amazed at how quickly it comes together and how utterly luxurious it tastes. Whether you’re planning a cozy date night or just want to spoil yourself, this recipe has you covered. Gather your ingredients and dive in—you’ll love every bite!
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Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce Recipe
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the luxury of lobster with this exquisite dish of Lobster Ravioli and Lobster in a Zesty Lemon Butter Sauce. Tender lobster meat combined with flavorful ravioli, all bathed in a rich lemon butter sauce, creates a meal fit for special occasions or a gourmet dinner at home.
Ingredients
Ravioli:
- 1 (9–12 ounce) package lobster ravioli (fresh or frozen)
Zesty Lemon Butter Sauce:
- 1/2 pound cooked lobster meat (tail or claw), chopped
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- zest of 1 lemon
- juice of 1 lemon
- 1/4 cup dry white wine (or chicken broth)
- 1/4 cup heavy cream
- salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- grated Parmesan cheese for serving (optional)
Instructions
- Ravioli: Bring a large pot of salted water to a boil and cook the lobster ravioli. Drain and set aside.
- Zesty Lemon Butter Sauce: In a skillet, heat butter and olive oil. Sauté garlic and red pepper flakes. Add lemon zest and lobster meat; cook to warm through. Stir in lemon juice and white wine; simmer to reduce. Add cream, salt, and pepper. Toss in ravioli, simmer briefly. Top with parsley.
Notes
- You can use frozen lobster tails—just thaw, steam, and chop before adding to the sauce.
- For extra richness, add an additional tablespoon of butter at the end.
- This dish pairs beautifully with a crisp white wine and garlic bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 2g
- Sodium: 510mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 135mg
