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Lobster Ravioli in Creamy Garlic Oregano Sauce Recipe

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  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 2 servings

Description

This Lobster Ravioli recipe features tender cheese-filled ravioli paired with succulent lobster meat simmered in a rich, buttery garlic cream sauce infused with oregano, Old Bay seasoning, and fresh herbs. Ready in just 20 minutes, it’s an elegant yet quick dish perfect for special occasions or a luxurious weeknight dinner.

Ingredients

Pasta

  • 10 oz. refrigerated cheese ravioli, cooked al dente

Sauce

  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano
  • Pinch of Old Bay Seasoning
  • 1/2 cup chicken broth
  • 1/4 – 1/3 cup heavy cream
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon fresh-squeezed lemon juice
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Lobster

  • 2 (4 oz.) lobster tails

Garnish

  • Fresh chopped parsley
  • Lemon wedges

Instructions

  1. Prepare Lobster Tails: To shuck the lobster tails, flip them over and carefully cut the shell down the middle. Gently open the shell and pull the large piece of lobster meat away from the top of the shell. Repeat with the remaining lobster tail.
  2. Heat Butter and Oil: In a large sauté pan over medium-low heat, melt butter along with olive oil until the butter is fully melted and begins to sizzle gently.
  3. Sauté Shallots: Add the thinly sliced shallots to the pan along with a couple pinches of kosher salt and fresh cracked pepper. Cook for about 1 minute, stirring frequently, until softened.
  4. Add Garlic and Spices: Stir in the sliced garlic, dried oregano, and a pinch of Old Bay Seasoning with additional salt and pepper. Continue cooking for another minute, stirring frequently, until fragrant.
  5. Add Chicken Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer to meld the flavors.
  6. Cook Lobster Meat: Add the lobster meat along with the shells back into the pan. Let it simmer for 1-2 minutes to infuse the sauce with lobster flavor.
  7. Finish Cooking Lobster: Flip the lobster meat and shells over and continue to cook for another 1-2 minutes or until the lobster meat turns opaque and is fully cooked through.
  8. Remove and Chop Lobster: Take the lobster meat and shells out of the pan, discard the shells, and chop the lobster meat into bite-sized pieces.
  9. Make Cream Sauce: Whisk in the heavy cream and chopped parsley to the pan along with a pinch of salt and pepper. Let the sauce heat through for 1-2 minutes to thicken slightly.
  10. Toss Ravioli in Sauce: Add the cooked ravioli to the pan and toss gently to coat evenly in the sauce. Cook for an additional 1-2 minutes until the pasta is warmed through.
  11. Add Lobster and Finish: Return the chopped lobster meat to the pan and toss again to combine. Add a squeeze of fresh lemon juice and adjust seasoning with salt and pepper to taste. Serve garnished with fresh parsley and lemon wedges.

Notes

  • Make sure to cook the ravioli al dente before adding to the sauce to prevent overcooking.
  • Use fresh lemon juice at the end to brighten the flavors.
  • The lobster shells added during simmering enhance the sauce’s depth but should be discarded before serving.
  • Adjust the amount of heavy cream to achieve your desired sauce consistency.
  • Old Bay seasoning adds subtle spiced notes but can be omitted if unavailable.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/lobster-ravioli-in-creamy-garlic-oregano-sauce-recipe/