Zesty Lobster Lemon Butter (Printer-Friendly Version)

Pasta pockets filled with lobster, chives, and creamy lemon butter sauce—perfect for special occasions or weeknight luxury.

# Required Ingredients:

→ Lobster Ravioli Filling

01 - 200 g cooked lobster meat, chopped
02 - 1 large egg yolk
03 - 50 g mascarpone or cream cheese
04 - 1 tablespoon fresh chives, finely chopped
05 - 1 teaspoon lemon zest
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Pasta

08 - 250 g fresh pasta sheets or ravioli wrappers
09 - Plain flour, for dusting

→ Lemon Butter Sauce

10 - 60 g unsalted butter
11 - 2 cloves garlic, minced
12 - 80 ml dry white wine
13 - 1 lemon, zest and 2 tablespoons juice
14 - 60 ml heavy cream (optional)
15 - Salt, to taste
16 - Freshly ground black pepper, to taste

→ Garnish

17 - Fresh parsley, finely chopped
18 - Extra lemon zest

# Step-by-Step Instructions:

01 - In a bowl, gently combine chopped lobster meat, egg yolk, mascarpone, chives, lemon zest, salt, and pepper. Mix until just incorporated, maintaining some larger lobster pieces.
02 - Lay pasta sheets on a lightly floured surface. Place teaspoons of filling evenly spaced on the sheet. Brush edges with water to seal. Top with another pasta sheet, press around each mound to expel air and seal, then crimp edges with a fork. Dust ravioli lightly with flour to prevent sticking.
03 - Bring a large pot of salted water to a gentle boil. Add ravioli in batches, cooking for 3–4 minutes or until they float. Using a slotted spoon, transfer cooked ravioli to a plate.
04 - In a wide skillet, melt butter over medium heat. Add minced garlic and cook 1–2 minutes until fragrant. Pour in white wine, allowing it to reduce for 1 minute. Stir in lemon zest and juice. For added richness, stir in heavy cream and simmer until slightly thickened. Season with salt and pepper.
05 - Gently add cooked ravioli to the skillet and toss in the sauce to coat evenly. Take care not to break the pasta. Plate the ravioli, spoon over extra sauce, and garnish with parsley and additional lemon zest. Serve immediately.

# Handy Cooking Tips:

01 - For the brightest sauce, use only freshly squeezed lemon juice.
02 - Ravioli can be prepared ahead and frozen before cooking for up to 1 month.
03 - To prevent sticking, dust ravioli generously with flour and avoid overcrowding the water.

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