Lobster Ravioli with Shrimp and Tarragon Cream Sauce

Treat yourself to a restaurant-quality meal at home with this decadent lobster ravioli and shrimp dish. Plump ravioli filled with lobster are paired with tender shrimp, all enveloped in a velvety tarragon cream sauce studded with sweet grape tomatoes. It’s a celebration of flavors that comes together in just 30 minutes.

Perfect for a special date night or when you’re craving something indulgent, this recipe is surprisingly simple to make. The creamy sauce, brightened with fresh tarragon and a touch of sour cream, complements the delicate seafood beautifully. Serve it with a crisp white wine and some crusty bread for a complete feast.

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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. Bring a large pot of salted water to a gentle boil. Meanwhile, wash and dry all produce. Halve the grape tomatoes lengthwise. Mince or grate the garlic. Pick the tarragon leaves from the stems and 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, 1 to 2 minutes. Add the tomatoes and cook until slightly softened, 2 to 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 to 3 minutes. Carefully scoop out and reserve a few 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 paper towels. Add the shrimp to the pan with the tomatoes. Cook until just barely pink, 2 to 3 minutes. Season with salt and pepper.
5. Add the drained ravioli to the pan. Gently stir in the sour cream, the remaining 1 tablespoon of butter and half of the chopped tarragon (use less to taste) 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 and shrimp among bowls. Garnish with the remaining chopped tarragon to taste. Serve immediately.

Recipe Tips

FAQ

Can I use frozen lobster ravioli?

Yes, frozen lobster ravioli works well. Cook according to package directions, typically 2-3 minutes for fresh or slightly longer for frozen.

What can I substitute for tarragon?

Fresh dill or basil can be used instead of tarragon for a different but complementary flavor.

Can I make this dish dairy-free?

To make it dairy-free, use a plant-based butter and a dairy-free sour cream alternative. The flavor will vary slightly.