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Lobster and shrimp ravioli completed dish on a black plate with Trader Joe's lobster ravioli that's striped in color with bright orange and yellow colors. Out of focus is a bright red lobster shell and a glass of white wine and the wine bottle for styling purposes.

Trader Joe's Lobster Ravioli

Carita
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!
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2 People

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
  • 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!
Keyword Lobster Ravioli, Trader Joe's Lobster Ravioli