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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


  • 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


  • 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.


  • 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