The Best Sauce for Lobster Ravioli
This lobster ravioli sauce is made with umami packed tomato paste, seafood stock and a touch of sherry with delicate chunks of lobster meat.
Servings: 4 servings
Calories: 181kcal
Ingredients
- 3 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 shallot minced
- 1 tablespoon tomato paste
- 2 tablespoons flour
- ¼ cup sherry room temperature
- ¾ cup whole milk room temperature
- 1 cup seafood stock
- 1 teaspoon salt
- ½ teaspoon hot paprika
- ⅛ teaspoon black pepper
- ¼ teaspoon dried tarragon
- 4-6 ounces lobster tails optional, blanched and peeled
- ¼ cup grated Parmesan cheese for serving (optional)
- Fresh tarragon for serving (optional)
- Lemons for serving (optional)
- Lobster ravioli substitute any ravioli or pasta
Instructions
- Heat the butter in a skillet over medium heat. Add the shallot and garlic and sauté until they soften, about 2-3 minutes.
- Add the tomato paste and cook for 1-2 minutes.
- Sprinkle in the flour and mix it to form a roux, stirring constantly to prevent burning.
- Slowly stir in the sherry, stirring/whisking constantly.
- Slowly stir in the milk, adding a little at a time, stirring constantly, until a thick liquid/paste forms.
- Add the seasonings (salt, pepper, paprika, tarragon) and cook for 1-2 minutes, stirring.
- Slowly pour in the seafood stock while stirring/whisking constantly to prevent it from breaking.
- Stir in the lobster chunks and cook for 30-60 seconds so the lobster meat cooks.
- Remove from heat, stir in Parmesan cheese (optional) and serve over lobster ravioli.
How to Blanch Lobster Tails:
- Heat a pot of water to boiling. Place the lobster tails in the boiling water for 1 minute.
- Remove from the water and let cool. Using kitchen shears, cut the underside of the shell and gently peel it back to reveal the lobster meat.
- Slowly remove the lobster meat from the shell. Chop into 1" chunks to add to the sauce.
Notes
- Substitute white wine for the sherry if needed (I recommend the sherry if you can though).
- You can use store-bought lobster ravioli or any other type of store-bought ravioli or pasta to serve with this sauce.
- Stir/whisk the sauce continuously when adding the sherry and milk to ensure it doesn't clump.
- If the sauce is too thick stir in more seafood stock until it reaches the desired consistency. If too thin, stir in some reserve pasta water until it is thin enough.
- The fresh tarragon, lemon and Parmesan cheese are options, but I highly recommend using them for the best results.
- You can omit the lobster to keep the recipe more frugal if needed.
- Frozen lobster ravioli can be used as well - just follow the package instructions.
- Adjust the salt to taste - different stocks have different levels of sodium so it is important that you are tasting the sauce while cooking.
Nutrition
Serving: 0.25cup | Calories: 181kcal | Carbohydrates: 9g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 970mg | Potassium: 238mg | Fiber: 1g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 2mg | Calcium: 149mg | Iron: 1mg