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Reasons You’ll Love This Recipe

Easy to Make: Lobster ravioli sauce is super easy, impressive, and simmers up in less than 30 minutes. You get all of that amazing lobster flavor without the hassle.

Flavor and Texture: This thick and creamy sauce coats pasta so perfectly! I love using it over ravioli, specifically. Getting a bite of lobster with tasty cheese-filled pasta is a dream. You can even use lobster-filled ravioli for an extra shot of flavor!

Lobster: Lobster makes any dish better! You’ve got to try lobster mac and cheese, bisque, and my reader-favorite lobster tail recipe!

Lobster Ravioli Sauce Ingredients

The ingredients needed for this cream sauce are fairly simple. Get the lobster and wine, and your kitchen has the rest! It’s the kind of recipe you’ll want to make, special occasion or not! The exact measurements can be found in the recipe card at the end of the post.

Lobster: Chopped and cooked, ready to add to the sauce.

Butter: Butter is lobster’s best friend! Add it to your lobster ravioli sauce for richness and flavor.

Shallot: Diced shallots add a sweet but sharp flavor that’s the perfect addition to any sauce.

Garlic: Adds that amazing savory flavor to the sauce.

Dried Thyme and Basil: Thyme is earthy and minty, while basil is peppery and aromatic. Both complement this sauce really well!

Dry White Wine: Added for more complex flavor and aroma. Cooking with white wine helps to balance out richness.

Heavy Cream: The creamy base of this sauce makes it absolutely decadent.

Old Bay Seasoning: Adds a hint of heat and peppery flavor!

Kosher Salt: I use kosher salt for its chunky size. It also helps to keep flavor more pure and less bitter.

Black Pepper: For a little extra kick!

Fresh Parsley and Parmesan Cheese: Add a little on top for that perfect garnish!

Lobster Ravioli or Cheese Ravioli: You can use either! Your favorite pasta can be swapped in, too.

Process photos of preparing sauce and ravioli over stove.

Let’s Make Lobster Ravioli Sauce!

This lobster ravioli sauce recipe comes together so quickly and easily that you will want to make it more than just on date night. It’s seriously the best sauce. You just might eat it straight with a spoon!

Sauté Shallot and Garlic: Heat butter over medium heat in a large saucepan. Add the diced shallot and cook for 3 minutes until soft. Then, add minced garlic and cook for an additional minute.

Add Herbs: Add the dried thyme and basil to the skillet and cook for 1 minute until fragrant.

Stir: Stir in the dry white wine, then cook for 1-2 minutes.

Simmer: Slowly add in the heavy cream and old bay seasoning. Whisk to combine all the ingredients, and then bring to a simmer. Cook for 10 minutes until sauce starts to slightly thicken.

Prepare Ravioli: While the sauce is simmering, prepare the ravioli according to the package instructions. Set cooked ravioli aside while you finish up the sauce.

Stir in Ravioli: Add the cooked lobster meat pieces into the sauce. Stir and cook for 5 minutes until heated through. Remove from heat.

Serve: Plate the ravioli and add the sauce. Garnish with fresh chopped parsley and grated parmesan cheese. Enjoy!

Lobster Ravioli Sauce Tips and Variations

Here are a few easy ways to customize the best lobster ravioli sauce! I assure you, this will become your new favorite!

Add Tomato Paste: Adding a dollop of tomato paste will give you more of a rosa sauce flavor. It’s also a great way to add color to your sauce.
Make it Spicy: If you want more heat, add in extra Old Bay seasoning or a dash of Cajun spices!
Lemon Zest: Adding lemon zest or lemon juice is a great way to balance flavors. It gives your sauce a nice, bright flavor as well.
Serve With: I like to serve my lobster ravioli with breadsticks, bruschetta, or crostini! You can use the bread for dipping in this amazing sauce.

Storing Leftovers

Now that you’ve made this incredible sauce don’t let it go to waste! You can heat it up for a quick and delicious weekday lunch!

In the Refrigerator: In an airtight container, your lobster ravioli sauce will keep in the fridge for 3-4 days.
Reheating: To reheat, pop your sauce in the microwave for 10-second intervals until warm. You can also warm over the stove on medium heat until warmed through. If your leftover sauce is too thick, add a tablespoon of water until you reach your desired consistency.