skip to main content

Sauce for Lobster Ravioli

16 years ago

Over in Convesations there's a small side discussion about lobsters which really has me wanting some. I have some TJ's lobster ravioli in the fridge which should be eaten or frozen pretty soon so I think I'll make that. Question is, what kind of sauce?

I was thinking about cooking a small lobster and having a lobster roll for lunch (I'm not opposed to eating lobster twice in a day and I happen to have one hot dog bun!) then making a stock from the shells, turning it into a veloute and adding bits of scrap meat from the knuckles and legs.

Or I was thinking about just a light tomato sauce.

Or I was thinking about a tomato cream sauce, maybe a vodka sauce.

Which of these sounds good, or do you have another suggestion?

Sort by:Oldest

Comments (8)

tomatobob_va7
16 years ago
Absolutely use the shells for stock. The veloute makes my mouth water, but here's another idea. Make the stock as if you were making lobster bisque (with sherry) and then add a bit of curry powder to warm it up. A splash of Tobasco's Chipotle sauce is a favorite addition for me.
OH AND! Just read a cooking tip that said take the lobster legs and use a rolling pin from claw to end to roll out a nice thread of lobster meat.
caliloo
16 years ago
I love lobster just sauteed in butter with a whiff of garlic and served over pasta but I wouldn't say no to a light vodka sauce either. Actually, I would jsut chill the vodka and drink it on the side of the lobster roll, but thats me! LOL!

Alexa
Related Discussions
No-boil fresh ravioli casserole??
Q
Comments (2)
I've done exactly what you're describing with frozen ravioli. I usually add a bit of extra water, but not too much because I don't want the pasta to turn to mush. I bake them covered until the sauce is bubbling. Then I sprinkle cheese on and bake it uncovered just until the cheese is melted. Unfortunately, I can't remember the temperature I used. With frozen, I think I may have started with 375 or 400. Fresh ravioli wouldn't need such a jump start. I'm sure others could give you better advice.
...See More
Shellfish Ravioli......
Q
Comments (4)
Shellfish ravioli is ravioli that won't share. Years ago I had ravioli that was a whole shrimp (probably 35-40 count)with a cheese, herb and spinach filler also in the pocket. It was good... but I wasn't blown out of the water.
...See More
What to make with lobster meat?
Q
Comments (13)
From the Mac 'n Cheese thread... I'm another who believes Vermont Cabot white sharp cheddar is the best for mac 'n cheese. We love the tang much better than CB. I'm on Cabot's email list & I got a coupon for $2 off their Special Reserve Cheddar a couple weeks ago. I'm saving the coupon for Xmas as a special treat to serve with either melted Brie or apple pie. Linda, it's hard to find orange cheddar in New England. My store doesn't stock it. /tricia
...See More
LOOKING for: Sauce for Mushroom Ravioli - T&T
Q
Comments (6)
I assumed if you didn't want butter-based sauces, you wouldn't want cream sauce either. You might like this one: PECAN PESTO 6 oz pecans 1 cup grated Parmesan 4 TBL chopped fresh basil 2 cloves garlic 1/2 cup whipping cream Combine first 4 ingredients in a processor. Process until blended. With motor running, add cream & process until smooth paste forms. Serve pesto over hot cooked pasta.~~Food for Thought (This can be thinned down with more cream if it's too thick for your taste.) Or there's this one that's really good with fettuccine but should work w/ravioli. (Enough for 1 lb pasta) 3 TBL olive oil 3 TBL butter 1-2 cloves garlic, minced 3-4 tomatoes, peeled, seeded & chopped 1/2 cup dry white wine 1/2 cup finely chopped fresh basil leaves 1/2 cup heavy cream Freshly grated Parmesan Heat the oil & butter in aheavy saucepan over medium heat. Gently saute the garlic for a minute then add the tomatoes, wine & basil. Simmer 5-10 minutes or until the sauce is thickened. Add the heavy cream & simmer another 2-3 minutes. Add salt & white pepper to taste. Toss with hot pasta & pass a bowl of the grated Parmesan.~~Private Collection2. GORGONZOLA WALNUT SAUCE (enough for 1 lb pasta) 4 TBL butter 1/4 lb Gorgonzola or blue cheese, cut into cubes or crumbled 1 1/2 cups half-and-half 2 TBL cognac or brandy 3 TBL tomato puree 1/3 cup coarsely chopped basil 1/2 cup broken or chopped walnuts Salt to taste 1 1/2 cups grated Parmesan Melt the butter in a saucepan & add the Gorgonzola, stirring with a whisk. When the cheese is melted add the half-and-half, cognac, tomato puree, basil & walnuts. Add the sauce to the hot pasta along with 3/4 cup ofthe Parmesan. Toss to blend & spoon into 4 heated pasta plates. Serve w/the remaining Parmesan on the side.~~Craig Claiborne
...See More
annie1992
16 years ago
I'm a minimalist when it comes to lobster, the less saucing the better, LOL. So, I'd probably sauce the ravioli with a quick and simplebrown butter sauce with some fresh sage (the only herb left thriving in my Michigan herb garden).

As for the shells, I absolutely agree with Bob. Make stock from the shells. That could be the base for a chowder or stew, you could make the veloute sauce if that's what's making your mouth water, or it could become more pasta sauce.

I've never had a tomato based sauce with lobster, though, so I'm trying to get my head around that combination of flavors. The tomato cream sauce would probably be my choice if you go that way.

Annie
lindac
16 years ago
Well....to save you from the boredom of having to eat a lobster roll for lunch....you could just serve the ravioli with a brown butter sauce...
Or you could make a mornay...
or a veloute with added eggs ( forget what that's called) and cream and season it very gently with curry.
I really don't think you will get much flavor from the shell of just one small lobster.
So....I propose you freeze the ravioli, have lobster for dinner, invite the neighbors in and then make your lobster stock from the many shells!

Or you could string it out for days and just buy 6 lobster and eat them all your self...
Saving the shells of course!
Linda C
foodonastump
Original Author
16 years ago
Two suggestions for curry, which I would like but my wife wouldn't love and I'm trying to make this a nice meal for her. She's fairly abmivalent about lobster itself, but as an ingredient she loves it. So whole lobster for dinner tonight would be wasted on her.

I think I'm going with the veloute. We both like a good amount of sauce, and I'm probably going to make "Annie's" FP French bread to soak it up.

Linked is a recipe for lobster stock that I've used in the past. It calls for the shells of two lobsters and it's plenty lobstery. I was figuring on just halving the recipe.

Thanks for the suggestions!

p.s. What's a brown butter sauce? In my mind brown butter is burnt butter which I throw out and then start over, LOL!

Here is a link that might be useful: Gourmet's Lobster Stock
caliloo
16 years ago
One other option you might consider is an Eggs Benedict type dish with lobster in place of the Canadian Bacon. Warmed Lobster on an English Muffin with Hollandaise is a little bit of heaven!

Alexa
annie1992
16 years ago
FOAS, I just take a stick of butter, melt it in a heavy pan over medium low heat, toss in a tablespoon or so of chopped fresh sage. Stir it often so it doesn't burn and let it cook just until it starts to foam and lightly brown. It'll take about five minutes, maybe less.

Do NOT burn it, or it's icky! If you want to get your fat content way up there, stir in a couple of tablespoons of heavy cream after the butter is cooked, and then grate some fresh parmesan over the sauced pasta.

Annie
User
16 years ago
OMG Lobster Benedict......

Related Stories

FEEL-GOOD HOME 21 Ways to Waste Less at Home

Whether it's herbs rotting in the fridge or clothes that never get worn, most of us waste too much. Here are ways to make a change

KITCHEN DESIGN Create Your Own Checklist for a Well-Stocked Kitchen

By Laura Gaskill

Personalize the kitchen with your own must-haves from our list of top cooking tools, small appliances, pots, pans and more

KITCHEN APPLIANCES Considering a New Kitchen Gadget? Read This First

By Mitchell Parker

Save money, time and space by learning to separate the helpers from the hassles

HOME TECH 3 Kitchen Contraptions You Won’t Believe

Pizza hot from the printer, anyone? These cooking gadgets harness imagination and high tech — and have price tags to match

HOLIDAYS Houzz Call: Share Your Personal Holiday Traditions

By Becky Harris

What winter rituals mean the most to you and yours? Post your stories and pictures

MOST POPULAR 19 Kitchen Projects Every Homeowner Should Know About

By Mitchell Parker

Could your kitchen use a new sink, a backsplash, updated hardware, better organization, a good cleaning? Here's how to get started

DECLUTTERING Foolproof Ways to Declutter Your Kitchen

If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps

VALENTINE’S DAY The Real Importance of Valentine’s Day

By Alison Hodgson

Even small traditions celebrating love can carry through an entire life

KITCHEN DESIGN 16 Scrumptious Eat-In Kitchens and What They Want You to Serve

By Becky Harris

Whether apple-pie cheerful or champagne sophisticated, these eat-in kitchens offer ideas to salivate over

FARM YOUR YARD Houzz Call: Home Farmers, Show Us Your Edible Gardens

By Stacy Briscoe

We want to see where your tomatoes, summer squashes and beautiful berries are growing this summer

Sponsored

More Discussions

Do you want to see what I got FREE this week.....take a peek...

63

Tried and true tart recipes

18

I made a cassoulet!

16

No-Bake Summer Desserts?

20

DS Turned 26 Today

22