Description
Lobster ravioli in lemon butter sauce is a luxurious dish that brings restaurant-quality dining to your home. The delicate sweetness of lobster, combined with a rich, creamy, and tangy lemon butter sauce, creates an indulgent yet balanced meal perfect for special occasions or a refined weeknight dinner.
Ingredients
- 1 package (9 oz) lobster ravioli, fresh or frozen
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken or vegetable broth
- Juice of 1 lemon, freshly squeezed
- Zest of 1 lemon
- 1/2 cup Parmesan cheese, freshly grated
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Red pepper flakes (optional, for heat)
Instructions
- Cook the Ravioli:
- Bring a large pot of salted water to a rolling boil.
- Add the lobster ravioli and cook according to package instructions (typically 3-4 minutes until they float).
- Drain and set aside.
- Prepare the Sauce:
- In a large skillet over medium heat, melt butter with olive oil.
- Add minced garlic and sauté for 1-2 minutes until fragrant, ensuring it doesn’t burn.
- Pour in heavy cream and broth, stirring well.
- Simmer for 3-4 minutes until slightly thickened.
- Infuse with Lemon Flavor:
- Add fresh lemon juice and zest, stirring to combine.
- Let the sauce simmer for another 2-3 minutes to allow flavors to meld.
- Combine with Ravioli:
- Gently add the cooked ravioli to the skillet, tossing carefully in the sauce.
- Heat through for 2-3 minutes.
- Add Finishing Touches:
- Stir in grated Parmesan cheese and let it melt into the sauce.
- Season with salt, black pepper, and red pepper flakes (if using) for added depth.
- Garnish and Serve:
- Plate the ravioli and garnish generously with fresh parsley.
- Serve immediately with crusty bread to soak up the flavorful sauce.
Notes
- Use fresh, high-quality lobster ravioli for the best results.
- Avoid overheating the butter sauce to maintain a smooth, creamy texture.
- For a lighter version, substitute half-and-half for heavy cream or add extra lemon juice.
- Leftovers can be stored in an airtight container for up to 2 days; reheat gently with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-French Fusion