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Lobster Ravioli Sauce

Creamy, flavorful, and easy-to-make lobster ravioli sauce takes less than 30 minutes from start to finish.

Lobster Ravioli Sauce


  • Prep time: 10 Minutes
  • Cook time: 20 Minutes
  • Total time: 30 Minutes

Key Ingredients Needed

  • 3 tablespoons butter. It can be replaced by ghee, avocado oil, or olive oil if needed.
  • 1/4 cup diced sweet onion
  • 4 sprigs fresh thyme. Use ground thyme if necessary.
  • 1/2 cup lobster meat, I used 3 lobster tails
  • 1/3 cup white wine vinegar
  • 1 1/2 cups heavy cream, or full fat coconut milk
  • 1 tablespoon Old Bay seasoning
  • 1 package lobster ravioli, or regular cheese ravioli. Gluten free ravioli is a great option for gluten free diets.
  • grated parmesan, optional

Instructions/Step By Step Directions

Step 1: First, prepare ravioli according to package instructions.

Step 2: Add butter, finely diced onion and fresh thyme to a large skillet over medium heat. Cook for 2 to 3 minutes or until onions become soft.

Step 3: Meanwhile, cut picked lobster meat into bite sized pieces. Then, add minced garlic and lobster meat to the skillet. Cook for 2 to 3 minutes or until lobster becomes fragrant.

Step 4: Carefully remove thyme sprigs from skillet. Add in white white vinegar and cook for another 2 minutes.

Step 5: Pour heavy cream and Old Bay seasoning into the skillet. Bring to a light boil.

Step 6: Once lightly boiling, turn heat down to low medium and simmer until sauce has reached desired thickness. Mine took about 5 minutes to slightly thicken.

Step 7: Add cooked and drained ravioli to the skillet. Toss in sauce. Stir in parmesan cheese if desired.

Step 8: Serve lobster ravioli sauce on top of cooked ravioli. Garnish with fresh thyme and grated parmesan cheese if desired. It best served warm!


  • Both regular cheese ravioli and lobster filled ravioli work. For the most lobster flavor, use lobster ravioli.
  • Since I am gluten free, I used gluten free cheese ravioli.
  • Use any type of lobster meat. The tail is usually the most flavorful, so that is what I used.
  • Continue simmering sauce until it has reached desired thickness. It will become slightly thicker as it cooks.
  • Adding in cheese will also thicken the sauce.
  • For dairy free, use olive oil instead of butter and full fat coconut milk instead of heavy cream.
  • Store leftovers in the fridge for up to 3 days.

Nutrition Information

  • Yield: 4 Servings

Amount Per Serving

  • Calories: 629kcal
  • Carbohydrates: 30g
  • Protein: 16g
  • Fat: 49g
  • Saturated Fat: 29g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 12g
  • Trans Fat: 1g
  • Cholesterol: 217mg
  • Sodium: 630mg
  • Potassium: 161mg
  • Fiber: 2g
  • Sugar: 2g
  • Vitamin A: 1649IU
  • Vitamin C: 3mg
  • Calcium: 115mg
  • Iron: 7mg

* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.

Veronica Brik is a renowned chef and cookbook author known for her innovative takes on classic dishes. She trained at the Culinary Institute of America and has worked in acclaimed restaurants in New York and San Francisco. In 2015, She published her first cookbook, Modern Comfort Food, which became a bestseller. Veronica's recipes have been featured in numerous publications including Food & Wine, Bon Appetit, and Cooking Light. She lives in Portland, Oregon where she operates a small restaurant focused on seasonal, locally-sourced ingredients. When she's not in the kitchen, Veronica enjoys hiking, reading, and spending time with her family. You can email her at [email protected]