This homemade lobster ravioli sauce is the perfect complement to lobster ravioli. It's made with a few key ingredients that gives the sauce a pronounced lobster flavor.
Boil or steam the whole lobster for about 7-8 minutes. Remove and place in an ice bath to quickly cool it down. Using a pair of lobster crackers, remove the meat from the claws and tail and set aside.
Twist and remove the lobster tail from the body. You should see the tomalley inside the cavity of the body. Remove it with a small spoon and set it aside.
Slice open the tail with a pair of kitchen scissors and remove the tail meat. Using a pair of lobster crackers, remove the claw meat from the claws.
Dice the lobster meat fine and set it aside.
Heat the butter in a saute pan over medium heat. Add the shallots and saute for a few minutes.
Add the garlic and thyme and saute one more minute.
Add the white wine, raise the heat to high and simmer until it's reduced by half, about 3 to 4 minutes.
Reduce the heat to medium. Add the clam juice (or lobster stock) and simmer for another minute.
Add the cream and the optional but highly recommended tomalley and coral. Stir and simmer for 30 seconds.
Add the parmesan cheese and stir in.
Add the lobster meat.
Add 1 TBSP of lemon juice. Taste, and add more, to taste.
Add salt and pepper, to taste.
Add optional seasonings, to taste.
Serve over store-bought lobster ravioli (prepared according to package directions).
© 2021 Fearless Eating. All rights reserved. • Lobster Ravioli Sauce https://fearlesseating.net/lobster-ravioli-sauce/