1packagelobster 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.