Our creamy lobster ravioli sauce is rich, velvety smooth, and versatile! It’s the perfect pairing with our homemade lobster ravioli, but this recipe is also a tasty addition to other main courses like sweet lobster tails, pasta, fish, or vegetables. Prep this creamy sauce to elevate any special occasion or date night meal!

Skillet with lobster ravioli sauce with chopped tarragon.

Silky smooth, creamy and extra buttery. This delicious sauce checks all the boxes, and it has so many uses, too!

We created it for our lobster ravioli recipe, but you can also use it to coat store-bought lobster ravioli. Serve it on top of broiled cod, or take your homemade steak and lobster dinner to the next level!

Why This Cream Sauce Recipe Works

Homemade ravioli is so special, and our lobster ravioli takes the fresh pasta deliciousness a step further.

Every exquisite pasta recipe calls for its own from-scratch sauce, and this lobster ravioli sauce will not disappoint!

Here’s why you’ll love it.

It is rich and flavorful! Butter, shallot, garlic and white wine are just a few of the simple ingredients that add big flavor to this easy recipe. Even better, it is infused with an incredible lobster flavor.
You can make this sauce for lobster ravioli in advance. Prep this yummy white sauce ahead of time and reheat it when it’s time to use.
It is guaranteed to elevate a variety of different meals. Lobster ravioli cream sauce isn’t just for lobster ravioli! From steak to seafood, you can serve this lobster infused sauce with a wide variety of main courses.

The Ingredients for Lobster Sauce

To make this creamy lobster sauce, you will need just a few simple ingredients.

Lobster tail shells. You’ll cook these with chicken broth to make a quick lobster broth- a crucial ingredient to getting the best lobster flavor. Save the lobster tails from our broiled lobster recipe or grilled lobster tails.
Butter. A must for getting the rich, creamy texture!
Aromatics. Shallot, garlic, and fresh tarragon add a delicious, savory flavor.
Dijon mustard and Worcestershire. These easy add-ins will add extra depth of flavor.
White wine and Cognac. Both add a subtly sweet and light taste.
Fresh lemon juice and zest. The acid adds a bit of tart and freshness.
Heavy cream. For that creamy, luxurious texture.

Highlights for Lobster Ravioli Cream Sauce

To make the best lobster ravioli sauce, you’ll need lobster shells from pre-cooked lobster tails. If needed, use kitchen shears to remove the meat from the lobster first and set it aside for use later (like for lobster ravioli!).

Cutting board with scissors cutting the shell from a lobster tail

Here’s a quick look at the process, but be sure to check out the recipe card at the bottom of the page for all of the details.

Over medium-high heat, bring the shells and broth to a boil. Reduce and simmer. Discard the shells and reserve the broth.

In a large skillet over medium heat, cook the shallots and garlic in butter for 1-2 minutes, then pour in the remaining chicken broth and simmer for a few minutes.
Strain the liquid through a fine-mesh sieve. Pour the liquid back into the skillet and stir in the mustard, Worcestershire, white wine, lemon, and cognac (if using).

Cook on high heat for 1 minute to burn off the alcohol. Pour in the lobster broth. Lower the heat and simmer, uncovered until it is thickened slightly.
Stir in the cream and simmer for about five more minutes, stirring frequently. It will thicken a bit but don’t let it come to a boil.

Add the lemon zest and chopped tarragon. Taste and add salt and black pepper if needed.

Generously coat your cooked ravioli with this creamy sauce, add garnishes if you’d like (a sprinkle of parmesan cheese or fresh herbs is always a good idea), and enjoy!

Tips for a Failproof Sauce for your Lobster Ravioli

Preparing in advance. You can make this sauce for lobster ravioli ahead of time and store it in an airtight container in the refrigerator. It will thicken more as it cools.
Reheating lobster ravioli sauce. To reheat, transfer it to a saucepan set over low heat. Add a small amount of chicken broth and stir frequently until warm.
Wine recommendations. Dry white wines like pinot grigio and sauvignon blanc are ideal.
Substitutions for white wine. If you prefer to keep this recipe alcohol-free, you can substitute the white wine for an equal amount of chicken broth.
Straining. This step is entirely optional, but it results in a velvety smooth texture.
After adding the cream. Don’t let the it come to a boil, as the cream might curdle.
Season to your own taste preferences. Since this recipe calls for reducing the broth to concentrate the flavors, you may not need to add salt and pepper. Make sure to taste the sauce before seasoning and adjust the flavors to your own taste preferences.

Suggested Uses for this Lobster Cream Sauce

Our creamy lobster ravioli sauce is the best sauce for lobster ravioli, but it also has so many other uses!

You can use this sauce for more than lobster ravioli

Here are just a few ideas for how you can enjoy it:

Toss with lobster ravioli (either our homemade lobster ravioli or the lobster ravioli you can find at grocery stores)
Spoon over broiled fish fillets.
Add chopped sauteed chunks of lobster and serve with lemony pasta.
Top off a bowl of risotto
Lobster or seafood mac ‘n cheese
Drizzle on grilled steaks
Spoon over wild rice

This dreamy condiment is similar to creamy alfredo sauce, but with a whole lot of lobster flavor. It’s the best way to elevate your meal and create a truly exquisite fine dining experience right at home!

If you give it a try and love it too, feel free to leave a star rating or comment to let us know what you think!

More Sauce Recipes

When it comes to cooking, the right sauce can make all the difference. It’s the unsung hero that adds depth, flavor, and that ‘wow’ factor to so many dishes. From pasta to meat and even vegetables, a great sauce elevates the ordinary to extraordinary. Here’s a list of recipes that’ll become your new kitchen go-tos.

There you have it, a ravioli sauce that’s more than just a one-hit wonder. Its richness and depth make it a versatile asset in your cooking, elevating not only lobster ravioli but a ton of other dishes. It’s not every day that a sauce can bring so much to the table.

More Recipes You Will Love:

Lobster in tomato cream sauce is perfect for date night. A rich and savory tomato sauce pairs so well with meaty chunks of sweet lobster.

Lobster pasta with Creamy Garlic Sauce is a decadent, special occasion meal that everyone will love. A rich, garlicky sauce smothers tender pasta and lobster, and it’s all topped with crispy lemon garlic Panko bread crumbs.

This Steak and Lobster Sandwich is the most satisfying and exquisite lunch situation! Delicious lobster and tender steak are piled into a pillowy-soft bun. Topped with a creamy, buttery, lemon-garlic hollandaise, you’ll savor every bite of this epic sandwich.

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Close up view of a skillet of lobster sauce with chopped tarragon.

Lobster Ravioli Sauce

A velvety smooth, creamy infused lobster sauce that will add rave reviews to a multitude of dishes such as sweet lobster tails, fish filets, raviolis, pasta or vegetables.

5 from 10 votes

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: cups

Calories: 267kcal

Author: Pat Nyswonger

Ingredients

Shells from 1-½ pounds of lobster tails.
4 cups chicken broth
3 tablespoons butter
1 medium shallot finely chopped
3 cloves garlic grated or minced
2 teaspoons Dijon mustard
1 teaspoon Worcestershire
1 cup white wine
2 tablespoons Cognac optional
2 tablespoons freshly squeezed lemon juice
1-½ cups heavy cream
Zest of 1 lemon
3 tablespoons chopped fresh tarragon
Salt/pepper to taste

Instructions

Place the lobster shells and 2 cups of the chicken broth in a saucepan set over medium-high heat.
Bring to a boil, then reduce the heat and simmer for 30 minutes. Transfer the pan from the heat, remove and discard the shells and reserve the lobster broth.
In a skillet set over medium heat, melt the butter, and add the shallots and garlic. Cook for 1-2 minutes until softened. Pour in the remaining chicken broth and simmer for 5-6 minutes. Strain the liquid through a fine-mesh sieve set over a bowl and discard the solids.
Return the strained liquid to the skillet and stir in the mustard, Worcestershire sauce, white wine, Cognac (if using), and lemon juice.
Cook on high for 1 minute to burn off the alcohol, then pour in the reserved lobster broth. Reduce the heat to medium-low and simmer, uncovered for 15 minutes, until slightly thickened
Add the cream and simmer the sauce on low for 4-5 minutes, stirring frequently, until slightly thickened. Do not allow the sauce to boil.
Stir in the lemon zest and chopped tarragon. Taste and add salt and pepper if needed.

Notes

The sauce can be made in advance and refrigerated. As the sauce cools it will thicken,
To reheat, transfer the sauce to a saucepan set over low heat, pour in a small amount of chicken broth, and stir frequently until heated.
You can substitute the wine with an equal amount of broth.

Straining the sauce is optional but will result in a velvety smooth sauce.
Once the cream has been added, do not allow the sauce to boil, as it may curdle.
Reducing the broth will concentrate the flavors. Adding salt and pepper may not be required. Taste the sauce before adding the salt and pepper.