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A plate of lobster ravioli in a zesty lemon butter sauce with fresh herbs and lemon wedges.

Lobster Ravioli in Lemon Butter Sauce

A luxurious, restaurant-quality Mediterranean dish made simple for the home cook. This recipe features tender lobster-filled ravioli tossed in a zesty, silk-smooth emulsion of unsalted butter, extra virgin olive oil, and fresh lemon. Topped with succulent pieces of sautéed lobster tail and fresh garden herbs, it’s an elegant meal that transitions perfectly from a quick weeknight treat to a sophisticated date-night centerpiece.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Italian
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 package 12 oz Lobster Ravioli (refrigerated)
  • 2 Lobster Tails meat removed and chopped
  • 1/2 cup Unsalted Butter
  • 2 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic minced
  • 1 Shallot finely sliced
  • 1/4 cup Seafood or Chicken Broth
  • 1 Lemon zested and juiced
  • 1/4 cup Grated Parmesan Cheese
  • Fresh Basil and Parsley for garnish
  • Salt and Black Pepper to taste

Method
 

  1. Boil: Cook ravioli in salted boiling water until they float (3-4 mins). Drain.
  2. Sauté: In a skillet, melt butter and oil. Sauté shallots and garlic for 2 mins.
  3. Lobster: Add lobster chunks to the skillet. Cook for 2-3 mins until opaque. Remove lobster and set aside.
  4. Sauce: Add broth, lemon juice, and zest to the skillet. Simmer for 3 mins to reduce.
  5. Combine: Return lobster and ravioli to the pan. Toss gently.
  6. Finish: Stir in Parmesan and herbs. Season with salt/pepper. Serve with a lemon wedge.

Notes

  • Pasta Water Secret: Always reserve a small splash of the boiling pasta water. If your sauce looks too thick or starts to separate, a tablespoon of this starchy water will bring it back to a creamy, emulsified consistency.
  • Butter Quality: Since butter is a primary flavor component, use a high-quality European-style butter if possible.
  • Zest First: Always zest your lemon before juicing it; it’s much easier and ensures you get all those flavorful essential oils into the pan.