Cook the Lobster Ravioli:
Boil Water:
Bring a large pot of salted water to a boil.
Cook Ravioli:
Add the lobster ravioli and cook according to package instructions until they are tender and float to the surface. Fresh ravioli will cook in about 2-4 minutes, while frozen ravioli may take a bit longer. Drain and set aside.
Make the Saffron Garlic Cream Sauce:
Sauté Garlic:
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add Saffron:
Add the saffron threads to the skillet and cook for an additional 1 minute to release their flavor.
Add Cream and Broth:
Pour in the heavy cream and chicken or vegetable broth. Stir to combine and bring to a simmer.
Finish Sauce:
Reduce heat and cook for 5-7 minutes, or until the sauce is slightly thickened. Stir in the grated Parmesan cheese and lemon juice. Season with salt and black pepper to taste.
Combine and Serve:
Add Ravioli:
Gently add the cooked lobster ravioli to the skillet with the saffron garlic cream sauce. Toss carefully to coat the ravioli evenly with the sauce.
Plate:
Divide the ravioli and sauce among plates.
Garnish:
Garnish with fresh chopped parsley.
Tips:
Saffron: Saffron is quite potent, so a little goes a long way. Ensure the threads are fresh for the best flavor.
Cream Sauce Thickness: If the sauce is too thick, you can thin it with a bit more broth or cream. If it’s too thin, simmer it a bit longer to reduce.
Ravioli: Avoid overcooking the ravioli, as they can become mushy.
Enjoy this elegant Lobster Ravioli with Saffron Garlic Cream Sauce, a delicious and sophisticated dish perfect for special occasions or a luxurious meal!
