Description
A rich and creamy lobster ravioli sauce featuring tender cooked lobster meat, fresh herbs, and a smooth, buttery garlic cream base. Perfectly complements delicate ravioli for an elegant and flavorful pasta dish, prepared quickly on the stovetop.
Ingredients
Scale
Seafood
- 1 cup cooked lobster meat, chopped
Dairy and Fats
- 3 tablespoons unsalted butter
- 1 cup heavy cream
Produce and Herbs
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Instructions
- Prepare Ingredients: Gather all ingredients ensuring the lobster meat is fully cooked and chopped into bite-sized pieces for easy blending with the sauce.
- Melt Butter: Place a skillet over medium heat and melt the unsalted butter until it becomes bubbly but does not brown, creating a flavorful base for the sauce.
- Sauté Garlic: Add the minced garlic to the melted butter and sauté for about one minute, stirring frequently until fragrant without burning.
- Add Cream and Simmer: Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally for around three minutes to thicken the sauce slightly.
- Incorporate Lobster: Gently fold the chopped lobster meat into the creamy sauce and let it simmer for an additional two minutes to infuse the flavors without overcooking the lobster.
- Finish with Herbs: Remove the skillet from heat and stir in the fresh chopped parsley and basil, then serve the sauce immediately over freshly cooked ravioli or pasta of your choice.
Notes
- Use fresh lobster meat for the best flavor, but cooked frozen lobster can be an alternative.
- Be careful not to brown the butter to keep the sauce’s delicate taste.
- Adjust the amount of garlic according to your preference for stronger or milder flavor.
- This sauce pairs exceptionally well with delicate filled pastas like lobster ravioli, but can also enhance plain pasta or gnocchi.
- For a lighter version, substitute half and half for heavy cream, though the sauce may be less rich.
