Ingredients:

  • 3 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil (Extra Virgin preferred)
  • 2 medium Shallots, finely minced
  • 2 cloves Garlic, finely minced
  • 1/2 cup Dry White Wine (e.g., Sauvignon Blanc)
  • 5 cups High-Quality Lobster Stock (Crucial for flavour)
  • 3/4 cup Heavy Cream (Minimum 35% fat content)
  • 1/2 tsp Fresh Lemon Zest
  • 2 Tbsp Fresh Chives or Parsley, finely chopped
  • 1/4 tsp White Pepper
  • Kosher Salt, To taste (Start with 1/2 tsp)

Instructions:

  1. Melt 2 Tbsp of butter with the olive oil in a medium saucepan over medium-low heat. Add the minced shallots. Cook gently for 5–7 minutes until they are translucent and soft, but not browned.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Ensure the garlic does not burn.
  3. Pour in the dry white wine. Increase heat to medium-high and bring to a rapid simmer. Scrape up any browned bits from the bottom of the pan to incorporate key flavor.
  4. Reduce the wine until it is nearly evaporated—about 3–5 minutes. The mixture should be thick and syrupy.
  5. Pour in the lobster stock. Bring the mixture to a low boil, then immediately reduce the heat to a steady simmer.
  6. Simmer vigorously, uncovered, until the volume has reduced by half (approximately 8–10 minutes). The flavor should be intense and concentrated.
  7. Pour in the heavy cream. Stir well and bring the mixture back up to a gentle simmer. Do not allow the sauce to come to a rolling boil once the cream is added, as this risks splitting the emulsion.
  8. For a truly silky texture, pass the sauce through a fine-mesh sieve into a clean pan, discarding the strained shallots and garlic.
  9. Return the strained sauce to low heat. Whisk in the white pepper and 1/2 tsp of salt. Taste and adjust seasoning as necessary.
  10. Remove the pan from the heat. Whisk in the remaining 1 Tbsp of cold butter, piece by piece. This 'monter au beurre' technique adds gloss, richness, and thickness.
  11. Stir in the fresh lemon zest for final brightness.
  12. Toss the cooked lobster ravioli (or other pasta) directly into the sauce just before serving. Garnish heavily with fresh chives and parsley.