Description
This rich and creamy lobster ravioli sauce combines succulent cooked lobster meat with butter, garlic, and fresh herbs in a luscious heavy cream base. Perfectly simmered to enhance flavors, this sauce elevates your ravioli dish with its delicate seafood essence and fresh herbal notes.
Ingredients
Scale
Seafood
- 1 cup cooked lobster meat, chopped
Dairy
- 3 tablespoons unsalted butter
- 1 cup heavy cream
Herbs & Aromatics
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Instructions
- Prepare Ingredients: Gather all ingredients and ensure the lobster meat is cooked and chopped into bite-sized pieces for even distribution in the sauce.
- Melt Butter: In a skillet over medium heat, melt the unsalted butter until it becomes bubbly but does not brown, to maintain a clean buttery flavor.
- Sauté Garlic: Add the minced garlic to the melted butter and sauté for about one minute until fragrant, being careful not to burn the garlic.
- Add Cream: Pour in the heavy cream and allow it to simmer gently, stirring occasionally for about three minutes to thicken slightly and meld flavors together.
- Incorporate Lobster: Gently fold the chopped lobster meat into the simmering cream sauce and let it cook for an additional two minutes, allowing the lobster to warm and infuse the sauce.
- Finish with Herbs: Remove the skillet from heat and stir in the freshly chopped parsley and basil to add brightness and fresh herbal notes to the sauce. Serve warm over your choice of ravioli.
Notes
- Use fresh or high-quality cooked lobster meat for the best flavor.
- Do not overcook the lobster in the sauce to keep it tender and juicy.
- For a lighter sauce, reduce the heavy cream or substitute part of it with half-and-half.
- This sauce pairs best with cheese or seafood-filled ravioli.
- Make sure to stir frequently to prevent the cream from scorching.
