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Lobster Ravioli with Lemon Butter Sauce

Lobster ravioli is filled with creamy lobster and cheese mixture.
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Prep Time 25 minutes
Course Main Course
Cuisine Italian-American

Ingredients
  

Ravioli:

  • 1 tablespoon olive oil
  • 1 large shallot finely diced
  • 2 teaspoons chopped parsley
  • 2 cups lobster tail meat
  • 1 teaspoon lemon juice
  • 1/4 cup ricotta
  • 2 tablespoons Asiago or Parmesan cheese
  • 1 tablespoon mascarpone or cream cheese
  • 1 package wonton wrappers
  • 1/2 cup melted butter

Lemon Butter Sauce:

  • 4 tablespoons lemon juice
  • 2 tablespoons lemon juice additional
  • 1/2 cup salted butter cubed
  • 1/4 cup heavy cream

Garnish:

  • Finely chopped parsley
  • Grated cheese optional

Instructions
 

Prepare Lobster Meat:

  • Bring salted water to a boil and cook lobster tails for 8–10 minutes until shells turn red and meat is opaque.
  • Remove meat from shells and chop into small pieces.

Make Filling:

  • Heat olive oil in a pan and sauté shallots for 2 minutes.
  • Add lobster and parsley, cook briefly, then let cool.
  • Mix with ricotta, cheese, mascarpone, and lemon juice until combined.

Assemble Ravioli:

  • Place 1 teaspoon of filling onto a wonton wrapper.
  • Cover with another wrapper and press out air, sealing edges.
  • Cut or shape as desired.
  • Place on a lined tray and brush with melted butter.

Cook Ravioli:

  • Bake at 400°F (200°C) for 10 minutes until lightly golden and crisp.

Make Sauce:

  • In a pan, simmer lemon juice, then whisk in butter until smooth.
  • Add heavy cream, whisk, and remove from heat.
  • Serve:
  • Drizzle sauce over lobster ravioli and garnish with parsley and cheese.

Notes

  • Substitute shrimp if lobster is unavailable.