If you’ve ever ordered Lobster Raviolis or pasta with a Lobster Sauce from an Italian Restaurant and they prepare it right, it truly is stunning. It can be prepared several different ways but it usually always has cream. You can even put roasted tomatoes in it if you’d like but I like it best prepared the way I show you in this video recipe. There’s also a nice touch of almond in the sauce that tastes real sweet thanks to the added Amaretto. You’ll swear you’ve died and gone to Italian Heaven.
Also, be sure to check out my Mussels Recipe down below and my Shrimp Scampi. Both dishes are a fantastic side dish or appetizer to compliment any pasta recipe. And if you’re interested in the Seafood Scissors I use to cut the Lobster Tails, CLICK HERE.
Lobster Ravioli Sauce can be tricky. Good thing I’ve got a video making this sauce with My Borsellini recipe. I have always loved the sweet flavor that comes from a very thin evenly spread sauce like this one so I’ve incorporated the idea into a few recipes of my own.
My Lobster Ravioli Sauce is….
The only difference between my Borsellini recipe and my Lobster Ravioli Sauce recipe is this recipe calls for lobster; so it needs to be either added in with the mushrooms or swapped out and substituted all together. Also when it calls for the stock, use clam juice instead. The great thing about this dish is you can use different raviolis if you’d like that have just cheese or maybe even vegetables. The reason I say that is because that’s exactly what I did here. I cheated and bought a frozen 5 cheese ravioli bag from the grocery for six bucks that feeds 4. Why? First, I love cheese; mmm….Second, price;”Low budget wonder” remember….Third, raviolis can be tedious to make from scratch and I wanted to save time….And last but not least, Five, This really gives a good variety and accentuates the Lobster Ravioli Sauce! Here’s the video for the sauce and in the mean time, get boiling/ steaming those Lobster tails and claws cause you’re going to need the meat!
Lobster Ravioli Sauce Recipe
2 oz unsalted butter
1/2 tsp chopped or minced garlic
1 stock chopped shallots
1/2 tsp of minced anchovy paste, or 1 whole anchovy
1/2 cup clam juice
4 ounce chopped chunks of Lobster meat
2 ounces cognac (amaretto/cognac gives an extra almond flavor)
1 lemon juice squeeze (about 1 Tbsp)
10 ounces heavy cream
1 pinch of cayenne
2 tbsp of Parmesan Cheese
Make sure you babysit this recipe because you don’t want the bottom to burn. In order to keep that from happening you’re going to have to keep a constant stir in between ingredients. Use a medium high to high heat to keep it bubbling. I add small amounts of heavy cream to the boil just to cool it off and repeat. If you add all of it at once, the reduction for the sauce to thicken will seem like an eternity before it’s done. But if you do it right you’ll be enjoying one of life’s delicacies…choking down a few ravioli’s smothered in my Lobster Ravioli Sauce!