Lobster Ravioli Sauce
This luxurious lobster ravioli sauce brings out the sweet, delicate flavor of fresh lobster with a creamy, aromatic base. Perfectly balanced and alcohol-free!
Equipment
- Saucepan
- Sauté Pan
- Blender or Food Processor
- Mixing bowls
- Measuring Cups
Ingredients
Lobster Broth
- 1 cup water for simmering lobster shells
- 1 cup lobster shells reserved from cooked lobster
- 1 tsp thyme fresh or dried
- 1 bay leaf whole
Sauce Base
- 2 tbsp butter unsalted
- 1 tbsp olive oil extra virgin
- 3 cloves garlic minced
- 2 shallots finely chopped
- 100 ml vegetable or seafood broth for deglazing
- 250 ml heavy cream high-quality
- 1 tbsp lemon juice freshly squeezed
- 1 ripe tomato optional, for a lighter variation
Seasonings & Herbs
- 1 tsp salt to taste
- 1/2 tsp black pepper freshly ground
- 1 tbsp fresh basil finely chopped
- 1 tbsp fresh parsley finely chopped
Instructions
- Prepare the lobster broth by simmering lobster shells with thyme and a bay leaf in water for 30 minutes. Strain and set aside.
- Heat butter and olive oil in a sauté pan over medium heat.
- Add garlic and shallots, sautéing until soft and fragrant.
- Deglaze with vegetable or seafood broth, scraping up any browned bits. Simmer to reduce slightly.
- Slowly add the heavy cream while stirring continuously.
- Incorporate the strained lobster broth gradually, ensuring a smooth consistency.
- Season with salt, black pepper, and a dash of lemon juice to taste.
- Simmer on low heat for 5–10 minutes, adjusting consistency as needed.
- Finish with finely chopped fresh basil and parsley before serving over lobster ravioli.
Notes
For a silkier sauce, blend it using a hand blender before serving. Adjust thickness with additional broth if needed.