Effortless and refined, this lobster ravioli recipe captures the delicate balance of seafood flavor and fresh pasta texture. It’s a dish that looks impressive yet feels surprisingly simple to create at home. Each bite offers the clean taste of lobster wrapped in tender dough, lightly steamed to preserve every subtle note.
Why This Recipe Works
- Steaming the ravioli ensures the filling stays moist and tender without overcooking the pasta.
- Using fresh lobster meat adds a naturally sweet flavor that pairs well with a minimalist butter sauce.
- The clean, uncluttered flavor profile allows the lobster to be the main focus rather than being masked by heavy sauces.
- A simple dough with just flour, eggs, and water creates a smooth, elastic texture ideal for sealing the filling.
- Minimal seasoning and a short ingredient list keep preparation efficient while maintaining a restaurant-level result.
Ingredients
- 1 cup cooked lobster meat, finely chopped
- 1 tbsp unsalted butter
- 1 tbsp heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 1 large egg
- 2 tbsp water
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp minced chives (optional, for garnish)
Equipment Needed
- Mixing bowl
- Rolling pin or pasta machine
- Knife or ravioli cutter
- Steamer basket
- Saucepan
- Small spoon
- Tongs
- Plate or serving dish
Instructions
Step 1: Prepare the Lobster Filling
Start by finely chopping the cooked lobster meat until it has an even, soft texture. In a small bowl, combine the lobster with butter, heavy cream, salt, and pepper. Mix gently until the butter softens and coats the meat evenly. The mixture should feel cohesive but not runny. One key tip here is to keep the filling cool; refrigerate it for 10 minutes before using to make it easier to shape and seal inside the pasta. Avoid overmixing, as that can break down the lobster fibers and cause a mushy filling.
Step 2: Make the Pasta Dough
In a clean mixing bowl, combine the flour and a pinch of salt. Create a small well in the center and crack in the egg. Add the water and olive oil. Using your fingers or a fork, slowly pull the flour inward until a dough begins to form. Knead on a lightly floured surface for about 5 minutes until the texture becomes smooth and elastic. If the dough feels dry, add a teaspoon of water; if sticky, dust lightly with flour. Wrap it in plastic wrap and rest at room temperature for 15 minutes. This resting time allows the gluten to relax, making it easier to roll thinly later.
Step 3: Roll Out and Cut the Dough
Once rested, divide the dough in half. Roll each portion into thin sheets, about 1/16 inch thick, either by hand with a rolling pin or using a pasta machine. Lay one sheet flat on a lightly floured surface. Spoon small portions of the lobster filling onto the sheet, leaving about an inch of space between each. Brush a bit of water around each mound, then gently place the second sheet of dough on top. Press around each filling to seal the edges. Use a knife or ravioli cutter to separate them. Make sure to remove any air pockets before sealing—this prevents bursting during steaming.
Step 4: Steam the Ravioli
Prepare your steamer basket over simmering water. Arrange the ravioli in a single layer without overlapping. Steam for about 7 to 9 minutes, depending on thickness, until the dough turns slightly translucent and tender to the touch. A good tip here is to line the basket with parchment paper to prevent sticking without affecting the steam circulation. Avoid overcrowding the basket; cooking in batches helps maintain even texture and prevents sogginess. Once done, use tongs to transfer them carefully onto a warm plate.
Step 5: Make the Simple Butter Sauce
While the ravioli are steaming, melt butter in a small saucepan over low heat. Add lemon juice and a pinch of salt, whisking gently to create a smooth emulsion. The sauce should be light, not browned. A third tip: if the butter starts to separate, add a teaspoon of warm water and whisk again—it brings the sauce back together without heaviness. Once the ravioli are ready, spoon the butter sauce over them, and top with a sprinkle of minced chives for color and a hint of freshness.
Step 6: Serve Immediately
Transfer the steamed lobster ravioli to a shallow dish, ensuring each piece is lightly coated with butter sauce. The goal is simplicity—no extra garnishes beyond a touch of chives or cracked black pepper. Serve immediately while warm, allowing the subtle sweetness of the lobster and the clean finish of lemon butter to stand out. If preparing ahead, store the uncooked ravioli on a floured tray in the refrigerator for up to four hours, covered with plastic wrap.
Tips and Tricks
Keep the Filling Light
Avoid adding too many ingredients to the filling. Lobster’s natural flavor is delicate, so small touches of cream and butter are enough. Too much fat or seasoning can overpower it. If you want a hint of depth, a few drops of lemon juice mixed into the filling can brighten it without heaviness.
Master the Dough Texture
The dough should be smooth but not sticky. Over-kneading can make it tough once cooked, while under-kneading leads to cracks during sealing. If using a pasta machine, start on the widest setting and work down gradually. Dust with flour between rolls to prevent tearing.
Perfect the Steam
Unlike boiling, steaming keeps ravioli intact and flavorful. The key is steady heat—keep the water at a gentle simmer, not a full boil. A strong boil can cause condensation to drip on the ravioli, making them soggy. Lining the steamer with parchment or lightly oiled paper ensures clean removal after cooking.
Reheating and Storage
If you have leftovers, reheat steamed ravioli gently by placing them back in a steamer for 2–3 minutes. Avoid microwaving—it tends to dry the pasta edges and alter the texture. Uncooked ravioli can be frozen on a tray, then stored in freezer bags for up to one month. Steam directly from frozen, adding 3 extra minutes to the cooking time.
Simple Sauce Alternatives
The butter-lemon sauce complements the dish perfectly, but a drizzle of olive oil or a light seafood broth reduction can also work. Keep it thin and uncluttered so it enhances the ravioli rather than hides it.
Recipe Variations
- Herbed Lobster Ravioli: Mix chopped tarragon or parsley into the filling for a mild herbal twist.
- Crab and Lobster Mix: Combine equal parts crab and lobster for a more complex seafood flavor.
- Cream Sauce Version: Replace the butter sauce with a light cream reduction infused with garlic and thyme.
- Spinach Pasta Dough: Add pureed spinach to the dough for color and a touch of earthiness.
- Citrus Accent: Use orange zest instead of lemon for a slightly sweeter, aromatic sauce.
Frequently Asked Questions
Can I use frozen lobster meat?
Yes. Thaw it completely and pat dry before chopping. Frozen lobster is a convenient option and works well as long as you avoid excess moisture, which can make the filling watery. For best texture, mix the thawed meat with a little butter while still cool—it helps restore its richness.
Can I boil instead of steam the ravioli?
You can, but steaming produces a more delicate texture. Boiling may risk breaking the seals or overcooking the filling. If you prefer boiling, do it in salted water for 2 to 3 minutes and monitor closely. Remove as soon as the ravioli float, and drain gently before saucing.
What can I use instead of lobster?
Crab, shrimp, or scallops make good substitutes. Each offers a different texture but pairs equally well with light sauces. If using shrimp, chop them finely and cook briefly before filling. Keep the same ratios of butter and cream for consistency.
Can I make the dough ahead of time?
Yes. Wrap the dough tightly in plastic and refrigerate for up to 24 hours. Bring to room temperature before rolling. Avoid freezing raw dough—it tends to crack after thawing. Preparing the dough early saves time during assembly without affecting quality.
How do I keep the ravioli from sticking?
Lightly dust each piece with flour after cutting, and store them in a single layer. When steaming, use parchment paper with small holes punched in it to allow steam circulation while preventing direct contact with the basket surface.
Summary
This lobster ravioli recipe focuses on clean flavors and simple methods. Steaming keeps the pasta tender, the lobster sweet, and the sauce balanced. With a few quality ingredients and clear steps, it turns a sophisticated dish into an accessible, elegant home meal.
Easy Lobster Ravioli Recipe for a Luxurious Night In
Course: Cooking4
servings30
minutes10
minutes300
kcalIngredients
1 cup cooked lobster meat, finely chopped
1 tbsp unsalted butter
1 tbsp heavy cream
Salt and pepper, to taste
1 cup all-purpose flour
1 large egg
2 tbsp water
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp minced chives (optional)
Directions
- Chop lobster and mix with butter, cream, salt, and pepper. Chill briefly.
- Make pasta dough with flour, egg, water, and olive oil; knead until smooth.
- Roll dough thinly, spoon filling, seal, and cut ravioli.
- Steam for 7–9 minutes until translucent and tender.
- Melt butter, add lemon juice, and drizzle over ravioli.
- Garnish with chives and serve immediately.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
