Lobster Ravioli with Lobster Butter Sauce

  • Preparation 40 MIN
    Cooking 20 MIN
  • Makes 2 main dishes or 4 appetizers






  1. In a bowl, combine the lobster meat with the cheese and lemon zest. Season with salt and pepper. Set aside.
  2. On a work surface, lay eight squares of dough at a time. With a spoon, place about 15 ml (1 tablespoon) of filling in the centre of each square. Brush the dough with a little water. Cover with second wonton square and press around the filling to press out any air bubble and seal the ravioli. Repeat with the remaining ingredients. Place on a baking sheet lined with parchment paper. Cover and refrigerate.


  1. In a large saucepan, sauté the shallots and lobster shells with the tomato paste and saffron for about 5 minutes in 30 ml (2 tablespoons) of butter. Deglaze with the wine and bring to a boil. Remove from the heat and let steep for 5 minutes. Strain. Return the cooking liquid to the saucepan and discard the shallot and lobster shell mixture.
  2. Bring the cooking juices to a boil and reduce until about 60 ml (¼ cup) of sauce remain. Over low heat, gradually add the butter, whisking constantly. Adjust the seasoning. If necessary, add a little pasta cooking water if the sauce seems too thick when you are ready to serve.
  3. Meanwhile, in a large pot of salted boiling water, cook the ravioli for 4 to 5 minutes. Drain. Oil lightly. Divide the ravioli among four bowls. Drizzle with the lobster butter sauce. Season with pepper.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 appetizer

Content % Daily Value
Calories 585  
Total Fat 39 g  
Saturated Fat 25 g  
Sodium (salt) 515 mg  
Carbohydrates 41 g  
Fibre 1 g  
Protein 18 g