▢2 tbsp butter

▢1 shallot, diced

▢1 teaspoon garlic, minced

▢1 teaspoon dried thyme

▢1 teaspoon dried basil

▢3/4 cup dry white wine

▢2 cups heavy cream

▢2 tsp old bay seasoning

▢1 tsp paprika (more for a pinker sauce)

▢1 tsp kosher salt

▢1/2 tsp black pepper

▢1 1/2 cups cooked lobster, chopped

▢fresh parsley and parmesan cheese for garnish

▢12 ounces lobster ravioli or cheese ravioli

In a large saucepan heat butter over medium heat. Add the diced shallot and cook for 3 minutes until soft. Add minced garlic and cook an additional minute.

Add the dried thyme and basil to the skillet and cook for 1 minute until fragrant.

Using a wooden spoon stir in the dry white wine and cook for 1-2 minutes.

Slowly add in the heavy cream and old bay seasoning. Whisk to combine all the ingredients, and bring to a simmer. Cook for 10 minutes until the sauce starts to slightly thicken.

While the sauce is simmering, prepare the ravioli according to the package instructions. Set cooked ravioli aside while you finish up the sauce.

Add the cooked lobster pieces into the sauce. Stir and cook for 5 minutes. Taste and add more salt and pepper if needed. Remove from heat.

Plate the ravioli and add the sauce. Garnish with fresh chopped parsley and grated parmesan cheese. Enjoy!

*adapted from https://therecipecritic.com/