Lobster Ravioli in Garlic Butter (Print Version)
# Ingredients:
→ Pasta
01 -
284g (10 oz) refrigerated cheese ravioli, cooked al dente
→ Sauce Base
02 -
4 tablespoons unsalted butter
03 -
1 tablespoon olive oil
04 -
1 shallot, thinly sliced
05 -
6 cloves garlic, thinly sliced
06 -
1 teaspoon dried oregano
07 -
Pinch of Old Bay Seasoning
08 -
120ml (1/2 cup) dry white wine
→ Seafood
09 -
2 lobster tails (113g/4 oz each)
→ Finishing
10 -
60-80ml (1/4-1/3 cup) heavy cream
11 -
1 tablespoon fresh chopped parsley
12 -
1 teaspoon fresh-squeezed lemon juice
13 -
Kosher salt, to taste
14 -
Freshly cracked black pepper, to taste
→ Garnish
15 -
Fresh chopped parsley
16 -
Lemon wedges
# Instructions:
01 -
Flip lobster tails over and cut the shell down the middle. Gently open the shell and pull the large piece of meat away from the top of the shell. Repeat with the remaining lobster tail.
02 -
Heat butter and olive oil in a large sauté pan over medium-low heat until butter melts and begins to sizzle.
03 -
Add shallot along with a couple pinches of salt and pepper and cook for 1 minute, stirring frequently.
04 -
Add garlic, oregano, and Old Bay Seasoning along with a couple pinches of salt and pepper. Cook for 1 minute, continuing to stir frequently.
05 -
Add white wine and bring to a gentle simmer.
06 -
Add lobster meat and shells to the pan and simmer for 1-2 minutes. Flip meat and shells over and cook for another minute or two until the lobster meat is opaque and fully cooked.
07 -
Remove lobster meat and shells from the pan. Chop lobster meat into bite-sized pieces and discard shells.
08 -
Whisk heavy cream and chopped parsley into the pan with a pinch of salt and pepper. Let heat through for 1-2 minutes.
09 -
Add cooked ravioli to the sauce and toss to coat evenly. Cook for 1-2 minutes until pasta is warmed through.
10 -
Return chopped lobster meat to the pan and toss to coat evenly. Add a squeeze of fresh lemon juice and season to taste with salt and pepper.
11 -
Transfer to serving plates and garnish with additional fresh parsley and lemon wedges.
# Notes:
01 -
For the best flavor, use fresh lobster tails rather than frozen when possible.
02 -
A Sauvignon Blanc or Pinot Grigio works well for the dry white wine component.
03 -
The ravioli can be prepared ahead of time and kept warm while preparing the sauce.