This lobster ravioli sauce is incredibly creamy and flavorful! This sauce takes less than 30 minutes from start to finish. It feels gourmet and fancy, but it is easy to make. This lobster ravioli cream sauce is easy enough for a weeknight and sophisticated enough for any holiday or occasion!

Creamy lobster ravioli sauce on white plate

Why You’ll Love This Recipe

  • This lobster ravioli sauce is incredibly tasty.
  • It instantly elevates the flavor of any ravioli or pasta dish.
  • There is lobster both in the sauce and inside the ravioli.
  • This recipe takes only 30 minutes from start to finish.
  • It is easily adaptable to gluten free and dairy free diets.
  • It is made without vodka and without tomatoes.
  • Check out these Fried Lobster Tails for another great dinner!

Ingredients & Substitutions

These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions.

Butter is a great cooking fat for this sauce. It can be replaced by ghee, avocado oil, or olive oil if needed.

Fresh thyme adds a great subtle flavor. Use ground thyme if necessary.

Lobster tail meat is known to be the most tender and flavorful, but any lobster meat can be used. If you have access to fresh Maine lobster, use that!

White wine vinegar provides a nice rounded flavor to the sauce. If desired, brandy or white wine can be used. Vodka will give you a vodka pasta flavor.

Both lobster ravioli and regular ravioli can be used. Lobster ravioli unmistakably adds a more intense lobster flavor. It can be found at Costco and Trader Joe’s. If you cannot find it, regular cheese ravioli works as well. Gluten free ravioli is a great option for gluten free diets.

Ingredients for ravioli

Taste & Texture

This lobster ravioli sauce tastes most like lobster, cream, and Old Bay seasoning. Depending on the ravioli flavor, it will taste like that as well.

This sauce is smooth and creamy. If adding cheese, it will become more thick.

How to Make

Step 1

First, prepare ravioli according to package instructions. Drain and rinse once done cooking.

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.

Ingredients in black skillet

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.

Ravioli tossed in cream sauce

Step 8

Finally, serve! Garnish with more fresh thyme and cheese if desired.

Expert Tips & Tricks

For the most flavor, use lobster ravioli instead of cheese ravioli.

Finely dice sweet onion.

Fresh thyme adds a better flavor than ground thyme. Remove sprigs from skillet before adding in white wine vinegar and heavy cream.

Use fresh meat from the lobster tail if available.

Occasionally stir ingredients in skillet to prevent burning. Add more butter to the skillet if needed.

Continue simmering sauce until it reaches desired thickness.

Lobster ravioli sauce in white bowl

How to Serve & Store

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

Store leftovers in the fridge for up to 3 days.

Variations & Add Ins

While this recipe is delicious as written, consider these alternative flavors.

Use another flavor ravioli such as cheese and spinach filled. Crabmeat filled ravioli is great too!

Add some paprika for a more spicy dish.

Consider using shrimp instead of the lobster meat. A creamy shrimp sauce is so delicious!

Frequently Asked Questions

What sauce goes with lobster ravioli?

This creamy sauce goes perfectly with lobster ravioli!

Can I use regular ravioli?

Sure. Any flavor will work.

Which part of the lobster should I use?

If available, use fresh meat from the lobster tail.

Can I use lobster bisque as a sauce?

Yes! This sauce is similar to lobster bisque.

Where can I buy gluten free ravioli?

Gluten free ravioli is sold at most major grocery stores and online on Amazon.

Where can I buy lobster ravioli?

Lobster ravioli is sold at Costco and Trader Joe’s.

Creamy lobster sauce on ravioli

You May Also Like

If you make this lobster ravioli sauce recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Lunch and Dinner Recipes.

Creamy lobster ravioli sauce on white plate

Get the Recipe: Lobster Ravioli Sauce

This creamy lobster ravioli sauce is incredibly flavorful! It is easy to make but feels fancy and gourmet. This is the best sauce for lobster ravioli!
5 from 13 votes

Ingredients

  • 3 tbsp butter
  • ¼ cup diced sweet onion
  • 4 sprigs fresh thyme
  • ½ cup lobster meat, I used 3 lobster tails
  • cup white wine vinegar
  • 1 ½ cups heavy cream, or full fat coconut milk
  • 1 tbsp Old Bay seasoning
  • 1 package lobster ravioli, or regular cheese ravioli
  • grated parmesan, optional

Instructions 

  • First, prepare ravioli according to package instructions.
  • 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.
  • 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.
  • Carefully remove thyme sprigs from skillet. Add in white white vinegar and cook for another 2 minutes.
  • Pour heavy cream and Old Bay seasoning into the skillet. Bring to a light boil.
  • 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.
  • Add cooked and drained ravioli to the skillet. Toss in sauce. Stir in parmesan cheese if desired.
  • Finally, serve! Garnish with more fresh thyme and cheese if desired.

Notes

  • 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.
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

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