Lobster Ravioli Sauce

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

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

Print Pin Save

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.

How to Use Creamy Lobster Ravioli Sauce:

Toss with lobster ravioli
Spoon over broiled fish fillets.
Add chopped sauteed lobster meat and serve with lemony pasta.
Top off a bowl of risotto
Lobster mac 'n cheese
Drizzle on grilled steaks