Pasta/ Recipes

Poached Buttered Lobster Ravioli w/ Cognac

Poached Buttered Lobster Ravioli w/ Cognac

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  • 1 tablespoon olive oil
  • 3 tablespoons minced shallot
  • 2 teaspoons minced garlic
  • 1 cup of Cognac
  • 1 stick butter
  • 1 leek, thinly sliced
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped sage
  • ½ cup mascarpone
  • Two 8-ounce raw lobster tails, shelled and cut into 1/3-inch pieces
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1 package round wonton wrappers
  • Salt & Pepper to taste
  • 1 stick unsalted butter
  • 10 fresh sage leaves
  • Salt & Pepper to taste
  • 1/2 cup shaved Parmesan, for garnish
  • Fresh chopped sage, for garnish
  • Reduced balsamic for drizzling



Heat oil and butter in a medium sauce pan over medium heat. Add the shallots and leeks, and sauté until translucent, about 3 minutes. Add the garlic and sauté about 30 seconds. Add a splash of Cognac. Bring to a gentle simmer and add 1/2 stick of the butter. Stir until melted. Add the thyme and sage. Add the lobster and poach in the liquid until almost cooked through, about 3 minutes. Remove from the heat, transfer the lobster to a dish and set aside to cool, reserving the liquid.


When lobster cools, remove from shell and chop up into small pieces and add back into the butter and leak mixture to absorb all the flavors. Transfer to a bowl to cool. Once cooled, add sage, thyme, salt & pepper, and mascarpone. Mix until incorporated.


Lay out the wonton wrappers, working in small batches so they don’t dry out. Spoon in 1 tablespoon of the filling into the center of each, brush the edges with water to moisten, place a second wonton over top and press to adhere. Make sure all the edges are closed so they don’t open when they cook.


Bring 2 quarts well-salted water to a simmer in a large pot. Working in batches, simmer the ravioli until they are al dente, 3 to 4 minutes. Remove with a slotted spoon and set aside.


Meanwhile, make the brown butter sage sauce: Set a large skillet over medium heat. Add the butter and cook, stirring until it melts and becomes foamy. Once the butter turns golden brown and has a nutty aroma, about 3 minutes, add the sage leaves and season lightly with salt and pepper. Once the sage is fragrant, remove the skillet from the heat.


To heat and serve: Working in batches to not overcrowd the pan, gently toss the poached ravioli in the brown butter in a large sauté pan for 1 to 2 minutes over medium heat to coat the pasta evenly. Place the ravioli on plates and spoon over sauce from the pan. Top with shaved Parmesan, a fried sage leaf and drizzle with reduced balsamic.


*You can also make your own pasta and form them as you like, but the wonton wrappers take away half the work!

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