Lobster Ravioli with Shrimp and Tarragon Cream Sauce

Lobster ravioli are delicate pasta pillows filled with sweet lobster meat and when paired with seared shrimp and a luscious tarragon cream sauce, they become a truly special meal. The anise-like flavor of tarragon complements the seafood beautifully, while juicy grape tomatoes add a burst of brightness.

This dish comes together in about 30 minutes, making it ideal for a weeknight indulgence or a romantic dinner. The creamy sauce is enriched with sour cream and butter and a splash of pasta water helps achieve the perfect consistency. Serve it in shallow bowls and garnish with fresh tarragon for an elegant presentation.

Log in to save recipes and build weekly shopping lists.

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, halve the grape tomatoes lengthwise. Mince or grate the garlic. Pick the tarragon leaves from the stems and chop enough to measure 1 tablespoon; set aside.
2. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes. Add the tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.
3. Once the water is boiling, add the lobster ravioli and cook until tender, 2-3 minutes. Before draining, carefully scoop out and reserve about ½ cup of the pasta cooking water. Drain the ravioli.
4. While the ravioli cook, rinse the shrimp under cold water and pat dry with paper towels. Add the shrimp to the skillet with the tomatoes. Cook until pink and just cooked through, 2-3 minutes. Season with salt and pepper.
5. Add the drained ravioli to the skillet. Gently stir in the sour cream, remaining 1 tablespoon butter and half of the chopped tarragon (or to taste). Toss until the sauce coats the pasta. If the sauce seems too thick, add a splash or two of the reserved pasta water.
6. Divide the ravioli and shrimp among shallow bowls. Garnish with the remaining chopped tarragon 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?

If you don’t have tarragon, you can use fresh dill or basil for a different but complementary flavor.

How do I store leftovers?

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