Black and White Lobster in a Seafood Cream SauceThe dried veggies added a bit of a tangy flavor to the succulent and sweet fingers of lobster. The cream sauce was thick without being lumpy or dry while adding a complimentary texture and taste to the dish.
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5 from 1 vote

Black and White Lobster Ravioli Seafood Sauce

Black and White Lobster Ravioli in a Seafood Cream Sauce If you love pasta and seafood, especially lobster, you are going to just love this! Happy eating!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Keyword: lobster
Method: Stove Top
Skill Level: Intermediate
Servings: 1
Calories: 885kcal
Author: Marilyn


  • 4 ounces lobster
  • 1/4 ounce white wine
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 2 ounces Roma tomatoes diced
  • 1 ounce white pearl onions diced
  • 1 ounce shallots
  • 1 tablespoon tarragon
  • 1/2 pound Florentyna's Black and White Langostino lobster ravioli
  • 1/4 cup dried red peppers
  • 1/4 cup mushrooms


  • Saute lobster in butter.
  • Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil.
  • Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float.
  • Strain and plate ravioli, pour seafood cream sauce over ravioli.
  • Add dried veggies. Serve hot.


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Serving: 1g | Calories: 885kcal | Carbohydrates: 48g | Protein: 46g | Fat: 55g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg