Ingredients

The following ingredients have 4 Servings
  • 2 tbsp butter
  • 1 shallot, diced
  • 1 teaspoon garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 3/4 cup dry white wine
  • 2 cups heavy cream
  • 2 tsp old bay seasoning
  • 1 tsp paprika (more for a pinker sauce)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups cooked lobster, chopped
  • fresh parsley and parmesan cheese for garnish
  • 12 ounces lobster ravioli or cheese ravioli

Instruction

  • In a large saucepan heat butter over medium heat. Add the diced shallot and cook for 3 minutes until soft. Add minced garlic and cook an additional minute.
  • Add the dried thyme and basil to the skillet and cook for 1 minute until fragrant.
  • Using a wooden spoon stir in the dry white wine and cook for 1-2 minutes.
  • Slowly add in the heavy cream and old bay seasoning. Whisk to combine all the ingredients, and bring to a simmer. Cook for 10 minutes until the sauce starts to slightly thicken.
  • While the sauce is simmering, prepare the ravioli according to the package instructions. Set cooked ravioli aside while you finish up the sauce.
  • Add the cooked lobster pieces into the sauce. Stir and cook for 5 minutes. Taste and add more salt and pepper if needed. Remove from heat.
  • Plate the ravioli and add the sauce. Garnish with fresh chopped parsley and grated parmesan cheese. Enjoy!