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sauce for lobster ravioli served over lobster ravioli next to a lobster tail

Lobster Ravioli Sauce (What to Serve with Lobster Ravioli)

This lobster ravioli sauce recipe is the perfect pairing for your lobster ravioli or any ravioli that you love! A creamy decadent sauce, packed with flavorful undertones of thyme and brandy. The perfect romantic dinner or a wonderful treat for your family or friends.
Course dinner, sauce
Cuisine American, French
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 553kcal
Author Aubrey
Cost $30


  • Large sauté pan, kitchen shears or sharp knife


  • 2 tablespoon butter
  • 2 tablespoon extra virgin olive oil
  • 3 tablespoon red onion, sweet onion or shallot (finely diced)
  • ½ teaspoon dried thyme (or 6 sprigs fresh thyme)
  • 2 teaspoon garlic (finely minced or pressed)
  • 4 4 oz lobster tails (meat and shells)
  • ½ cup brandy (or 2 shooters)
  • 2 cups heavy cream
  • ½ teaspoon Old Bay Seasoning
  • salt (to taste)
  • fresh ground black pepper (Optional)
  • paprika (Optional) For pink (lobster) colored sauce.


  • Finely chop onion. Set aside in small bowl.
  • Finely mince garlic or press through garlic press. Set aside in small bowl.
  • Remove lobster meat from lobster tail. Cut lobster into bite size pieces and set aside in small bowl. Use kitchen shears or sharp knife to cut lobster shells into small pieces (approx. 1 inch). You want the pieces to be smaller to allow them to be more submerged in the cooking liquid.
  • In large sauté pan, heat oil and butter over medium heat. When oil and butter are hot (about 1-2 minutes), add red onion and thyme.
  • Sauté until red onion is soft (about 2-3 minutes). Add garlic, sauté about 1 minute.
  • Add chopped lobster and cook fully (about 1-2 minutes). Remove cooked lobster and set aside on plate.
  • Add lobster shells and sauté for 1-2 minutes. You can add an additional 1-2 tablespoons of butter or oil if needed.
  • Add brandy and allow alcohol to cook off. It should be hot and sizzling when you add it. Cook for another 1-2 minutes.
  • Slowly pour in heavy cream, stirring as you pour. Once cream comes to a boil, drop to medium and simmer.
  • Add old bay seasoning. Simmer until sauce is slightly thickened.
  • Once you can taste your lobster flavor, carefully strain out lobster shells using a fine mesh strainer and large bowl.
  • Add strained sauce back into sauté pan on medium heat, continue to reduce sauce until it reaches desired thickness. Add salt and/or fresh ground black pepper to your taste.
  • Add your lobster back to sauce to warm. Gently stir in your ravioli to warm. Or, allow sauce to reduce to desired thickness and spoon over plated lobster ravioli.
  • Note: If you add the ravioli directly to the sauce, the starch will help to thicken the sauce. If you wish to spoon the sauce, you can continue to reduce the sauce on medium/low heat or you can add a small amount of cornstarch or flour to thicken (start with 1 tsp). It depends on how thick you enjoy your sauce.


Shrimp Cream Sauce: Substitute 1 lb. raw shrimp with shells.
Lobster Ravioli Butter Sauce: Omit cream, add additional butter at this step and reduce to desired flavor.
White Sauce for Lobster Ravioli: This cream sauce is also considered a white sauce. Follow instructions as indicated.


Calories: 553kcal | Carbohydrates: 5g | Protein: 3g | Fat: 51g | Saturated Fat: 29g | Cholesterol: 165mg | Sodium: 58mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1780IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 1mg