Looking for a semi-fancy dinner idea to prepare at home? Learn how to make Trader Joe's Lobster Ravioli with a simple cream sauce. In this recipe, you will make a simple homemade seafood stock coupled with white wine and shallots in a rich cream sauce that pairs perfectly on top of the lobster ravioli. Ready in under forty-five minutes, wow your family and friends with this tasty, decadent dish!
If you like this recipe, you will love trying out Dragon Roll Sushi Bowls, Soul Food in a Bowl or Dirty Jerk Shrimp and Grits!
TRADER JOE'S LOBSTER RAVIOLI
It is no secret Trader Joe's has some of the best unique items to try out if you are a lover of food. With that said, I could not wait to try their Lobster Ravioli! While there are many sauces and additions you can pair with this ravioli, this is by far my favorite sauce. Paired with a simple homemade seafood stock as the base with shallots, white wine, butter and cream makes this rich sauce undeniably delicious.
WHERE CAN I BUY LOBSTER RAVIOLI
I understand that Trader Joe's is not local to all markets and with that said, here are a few options that will work for this recipe. Lobster ravioli from this brand will work great. Target also has a brand that would be a great addition. Lastly, here is another option that you can purchase online.
You can also pair this pasta with items I am certain you will find in your local grocer.
- Cheese Tortellini
- Stuffed Shells
- Ravioli (cheese, mushroom, meat stuffed)
THE BEST SAUCE FOR TRADER JOE'S RAVIOLI INGREDIENTS
What is satisfying about this recipe is the simple seafood stock using leftover ingredients you probably have lying around. When building sauces, it is vital to start with a good base. For instance, this homemade seafood stock will be the base for the sauce. I had leftover shrimp (and shells), celery, onion, carrots and herbs that I needed to rid of. In addition, you will need heavy cream, white wine, butter, shallot, garlic, tomato, fresh parmesan cheese, lemon, parsley and dill. Here is a bulleted list for easier capturing.
SEAFOOD STOCK
This step in the recipe is absolutely optional, simply replace this step with chicken or veggie stock. But, if you would like to learn how to make a quick seafood stock, here's what you will need.
- Lobster Tail and/or Shrimp Shells (optional)
- Carrots
- Celery
- Onion
- Garlic
- Herbs
- Water
LOBSTER RAVIOLI TRADER JOE'S SAUCE INGREDIENTS
This homemade cream sauce pairs perfectly with the Trader Joe's Lobster Ravioli. Here is what you will need.
- Seafood stock
- Shrimp (optional)
- Heavy Whipping Cream
- Fresh Parmesan Cheese
- Mozzarella Cheese
- Shallot
- Butter
- Tomato (Roma)
- Lemon
- Parsley
- Dill
RECIPE VIDEO: HOW TO MAKE TRADER JOE'S LOBSTER RAVIOLI WITH CREAM
HOW TO MAKE TRADER JOE'S LOBSTER RAVIOLI WITH CREAM SAUCE
First, begin by prepping all of the ingredients. Small dice the shallot, tomato, herbs and grate the parmesan cheese and set aside. Second, for the seafood stock, roughly chop the onion, carrots, celery, any leftover herbs and garlic. You will also need to remove the shrimp from the shells (roughly chop the shrimp) and leftover lobster tail shells (if applicable). Next, slice the lemon into wedges for juicing and measure out the required whipping cream and butter. Lastly, using a large pot, begin boiling the salted water for the lobster ravioli.
Now the first step is to prepare the seafood stock. This will be most helpful as the stock becomes deeper in flavor as it simmers. Begin by placing the seafood stock ingredients into a sauce or stock pot. You will add the shrimp and/or lobster shells, onion, celery, carrots, garlic and water. Slowly bring the ingredients to a rolling boil and reduce heat to a low simmer. Allow the stock to simmer for at least 20-30 minutes.
It is important to realize that while the seafood stock simmers, you can now prepare the lobster tails in the oven (optional).
PREPARING THE CREAM SAUCE FOR LOBSTER RAVIOLI
At this instant, the seafood stock has had time to simmer and develop flavor. In a large sauté pan, add olive oil, garlic and the shallot. Sauté the shallot until the ingredients are soft, translucent and mostly cooked through. This step should take between 2-5 minutes. Next, pour in the wine and stir. Allow the wine to cook and reduce. This will take about 60 seconds. As soon as the wine is done reducing, add in the butter and stir. If you are adding shrimp to the sauce, add the chopped shrimp to the butter and wine sauce. Season with salt and pepper and stir cooking the shrimp until they are par cooked (do not cook them fully).
Quickly pour in the heavy whipping cream and stir and pour in the fresh parmesan and mozzarella cheese. Stir the sauce and examine the thickness of the sauce. This is good point to determine how much seafood stock you will add. If you prefer a thicker sauce, begin with adding ¼ cup of seafood stock. If you like a thinner sauce, add ½ cup of seafood stock. Allow the sauce to cook for 2-3 minutes and adjust based on your desired sauce consistency.
Once your desired flavor and consistency is reached for the sauce, turn the heat off and gently stir in the chopped tomatoes, cooked lobster meat, fresh herbs and lemon juice. Taste the sauce one final time and adjust seasonings to your taste.
HOW TO BAKE LOBSTER TAILS
This step is optional but if you would like to prepare and add lobster tails to this recipe, by all means do so! Here's a quick process to baking the lobster tails in the oven. I've found this process to be the easiest and leaves for juicy and tender lobster.
First, begin by cleaning the lobster tails under cold water. Also, preheat your oven to 425 degrees. Next, using kitchen shears, gently cut down the middle of the top of the lobster tail. This will allow you to open the lobster tail to remove the meat. At this instant, gently remove the lobster meat from the shell and pull the meat out to sit on top of the lobster tail shell.
This step is up to your taste, but you can add butter, garlic, salt, pepper or your favorite seasoning blend that pairs perfectly with seafood. Last, bake the lobster tails for up to ten minutes depending on size and thickness. The lobster will be cooked through when the juices run clear. Squeeze fresh lemon juice over the cooked lobster tails and enjoy!
HOW TO BAKE LOBSTER TAILS VIDEO
HOW TO COOK TRADER JOE'S LOBSTER RAVIOLI
All things considered, preparing the lobster ravioli should be the last step. In an effort to keep the ingredients fresh, preparing the ravioli takes the least amount of time. At this instant, the water should be boiling and slowly pour in the lobster ravioli. It is important to note, make sure the ravioli pieces have been separated and allow the ravioli to cook for two to three minutes being careful not to overcook.
By the same token, make sure the pasta water is not a big rumbling boil. I have found that a slow, gentle boil works best. To explain, this step disturbs the ravioli pieces the least and keeps them intact.
Now that the sauce and ravioli are complete, simply plate the ravioli on a plate and pour the lobster and shrimp cream sauce over the ravioli. Garnish with additional parmesan cheese, fresh herbs and lemon wedge and enjoy!
WHAT TO SERVE WITH LOBSTER RAVIOLI?
This dish is simply delectable, and it is also quite rich. You can pair this dish with a simple savory kale salad and crunchy garlic bread. Pairing this dish with the leftover white wine is also great too. Here are a few additional ideas.
- Simple savory or sweet green salad
- Steamed Broccoli
- Sauteed Asparagus
- Soup
Trader Joe's Lobster Ravioli
Ingredients
Shrimp/Seafood Stock
- ½ cup Onion
- ½ cup Carrot
- ½ cup Celery
- 2-3 tablespoon Garlic
- 1.5-2 cups Water
- ½ lb. Shrimp and/or Lobster Tail Shells
Lobster and Shrimp Cream Sauce
- ¼ cup Shallot
- 1 tablespoon Olive Oil
- 1 tbsp Garlic
- ⅓ cup White Wine
- ½ lb. Large Shrimp shell removed, roughly chopped (optional)
- 2 Lobster Tails optional
- 2 tablespoon Butter
- 1 cup Heavy Whipping Cream
- ½ cup Fresh Grated Parmesan Cheese
- ¼ cup Mozzarella or more
- 1 Roma Tomato
- 1 small Lemon
- 1 tablespoon Fresh Dill
- 1 tbs Fresh Parsley
- 9 oz Trader Joe's Lobster Ravioli
Instructions
Seafood Stock (optional)
- Begin by placing the seafood stock ingredients into a sauce or stock pot. You will add the shrimp and/or lobster shells, onion, celery, carrots, garlic and water.
- Slowly bring the ingredients to a rolling boil and reduce heat to a low simmer.
- Allow the stock to simmer for at least 20-30 minutes. It is important to realize that while the seafood stock simmers, you can now prepare the lobster tails in the oven (optional).
Baked Lobster Tail (optional)
- First, begin by cleaning the lobster tails under cold water. Also, preheat your oven to 425 degrees.
- Using kitchen shears, gently cut down the middle of the top of the lobster tail. This will allow you to open the lobster tail to remove the meat.
- Gently remove the lobster meat from the shell and pull the meat out to sit on top of the lobster tail shell.
- Add butter, garlic, salt, pepper or your favorite seasoning blend that pairs perfectly with seafood.
- Bake the lobster tails for up to ten minutes depending on size and thickness. The lobster will be cooked through when the juices run clear. Squeeze fresh lemon juice over the cooked lobster tails,
Lobster Cream Sauce
- At this instant, the seafood stock has had time to simmer and develop flavor. In a large sauté pan, add olive oil, garlic and the shallot.
- Sauté the shallot until the ingredients are soft, translucent and mostly cooked through. This step should take between 2-5 minutes.
- Next, pour in the wine and stir. Allow the wine to cook and reduce. This will take about 60 seconds. As soon as the wine is done reducing, add in the butter and stir.
- If you are adding shrimp to the sauce, add the chopped shrimp to the butter and wine sauce. Season with salt and pepper and stir cooking the shrimp until they are par cooked (do not cook them fully).
- Quickly pour in the heavy whipping cream and stir and pour in the fresh parmesan and mozzarella cheese. Stir the sauce and examine the thickness of the sauce. This is good point to determine how much seafood stock you will add. If you prefer a thicker sauce, begin with adding ¼ cup of seafood stock. If you like a thinner sauce, add ½ cup of seafood stock. Allow the sauce to cook for 2-3 minutes and adjust based on your desired sauce consistency.
- Once your desired flavor and consistency is reached for the sauce, turn the heat off and gently stir in the chopped tomatoes, cooked lobster meat, fresh herbs and lemon juice. Taste the sauce one final time and adjust seasonings to your taste.
Cooking Lobster Ravioli & Plating
- It is important to note, make sure the ravioli pieces have been separated and allow the ravioli to cook for two to three minutes being careful not to overcook.
- Make sure the pasta water is not a big rumbling boil. I have found that a slow, gentle boil works best. To explain, this step disturbs the ravioli pieces the least and keeps them intact.
- Now that the sauce and ravioli are complete, simply plate the ravioli on a plate and pour the lobster and shrimp cream sauce over the ravioli. Garnish with additional parmesan cheese, fresh herbs and lemon wedge and enjoy!
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Wilma says
Had to shop around to find the pasta! Once I did that, I got the other ingredients and set sail to make a nice dinner. It took me definitely out of my
Easy comfort zone but I wanted to taste the flavors! Not as pretty as your meal but the taste did come through. I want to try again!