Lobster Ravioli with Shrimp and Tarragon Cream Sauce

Treat yourself to a restaurant-quality meal at home with this decadent pasta dish. Plump lobster-filled ravioli and tender shrimp are tossed in a velvety tarragon cream sauce, punctuated with sweet grape tomatoes. It’s a celebration on a plate that comes together in under 30 minutes.

This recipe is all about letting high-quality ingredients shine. The delicate flavors of lobster and shrimp are enhanced by a simple sauce made with sour cream, butter and fresh tarragon. A hint of garlic and a pop of tomato add depth and brightness. Serve it for a date night or any occasion that calls for something special.

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Ingredients

10 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a gentle boil. Halve the grape tomatoes lengthwise. Mince or grate the garlic. Pick the tarragon leaves from the stems, then chop until you have 1 tablespoon.
2. Melt 1 tablespoon of butter in a large pan over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes. Add the halved tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.
3. Once the water is boiling gently, add the lobster ravioli to the pot. Cook until tender, 2-3 minutes. Carefully scoop out and reserve a few big splashes of the ravioli cooking water, then drain the ravioli.
4. While the ravioli cook, rinse the shrimp under cool running water and pat dry with a paper towel. Add the shrimp to the pan with the tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.
5. Add the cooked ravioli to the pan. Gently stir in the sour cream, remaining 1 tablespoon of butter and half of the chopped tarragon (use less to taste, if desired) until combined. Season with salt and pepper. If the sauce seems too thick, add a splash or two of the reserved ravioli cooking water.
6. Divide the ravioli mixture between bowls. Garnish with the remaining chopped tarragon (to taste) and serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen lobster ravioli work well. Cook according to package directions, usually a minute or two longer than fresh.

What can I substitute for tarragon?

Fresh dill or parsley can be used instead, though the flavor will be different. Tarragon has a distinct anise-like taste.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or cream to refresh the sauce.