📝 About This Recipe
This dish is the epitome of coastal Italian luxury, combining the sweetness of succulent lobster with a velvety, vibrant tomato-cream sauce. The addition of premium vodka acts as an emulsifier, unlocking hidden aromatics in the tomatoes and creating a sauce that clings perfectly to every curve of the pasta. It is a sophisticated, restaurant-quality meal that balances the richness of the seafood with a subtle heat and bright herbal finish.
🥗 Ingredients
The Pasta
- 18-20 oz Fresh Lobster Ravioli (high-quality store-bought or homemade)
- 2 tablespoons Kosher Salt (for the pasta water)
The Vodka Sauce Base
- 2 tablespoons Unsalted Butter (European style preferred)
- 1 tablespoon Extra Virgin Olive Oil
- 1 large Shallot (very finely minced)
- 3 cloves Garlic (grated or minced)
- 3 tablespoons Tomato Paste (double concentrated)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 1/3 cup Premium Vodka (unflavored)
The Finish and Garnish
- 3/4 cup Heavy Cream (at room temperature)
- 1 cup Crushed San Marzano Tomatoes (finely pulsed in a blender)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Fresh Basil (chiffonade or torn)
- 1/2 Lemon (juice only)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Once boiling, season generously with the kosher salt; the water should taste like the sea.
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2
In a large, deep skillet or sauté pan over medium heat, melt the butter and olive oil together until the butter begins to foam.
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3
Add the minced shallots to the skillet. Sauté for 3-4 minutes until translucent and soft, but not browned.
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4
Stir in the garlic and red pepper flakes. Cook for just 60 seconds until fragrant to avoid burning the garlic.
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5
Add the tomato paste. Use a wooden spoon to 'toast' the paste for 2-3 minutes, stirring constantly until it turns a deep rust color and smells sweet.
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6
Deglaze the pan by pouring in the vodka. Scrape the bottom of the pan to release any browned bits. Let the vodka simmer for 2-3 minutes until the sharp alcohol scent has dissipated and the liquid is reduced by half.
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7
Stir in the crushed San Marzano tomatoes. Reduce heat to low and simmer for 8-10 minutes to allow the flavors to meld.
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8
While the sauce simmers, drop the lobster ravioli into the boiling water. Cook according to package directions (usually 3-5 minutes) until they float and are al dente. Reserve 1/2 cup of pasta water before draining.
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9
Slowly pour the heavy cream into the tomato base, stirring constantly to create a smooth, blush-colored sauce.
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10
Add the freshly grated Parmigiano-Reggiano to the sauce and stir until melted and glossy.
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11
Gently transfer the cooked ravioli directly into the sauce using a slotted spoon to prevent breaking the delicate pasta skins.
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12
Add a splash of the reserved pasta water and the lemon juice. Gently toss or spoon the sauce over the ravioli until every piece is coated.
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13
Taste and adjust seasoning with salt and pepper if needed. Remove from heat.
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14
Plate the ravioli immediately, garnishing with fresh basil and an extra sprinkle of Parmigiano-Reggiano.
💡 Chef's Tips
Always reserve your pasta water; the starch in it is the secret to getting a silky, cohesive sauce that doesn't separate. Be very gentle when tossing the ravioli, as lobster-filled pasta is more delicate than standard cheese varieties. If the sauce feels too thick after adding the cream, add the pasta water one tablespoon at a time until you reach the desired consistency. Use a mid-shelf vodka; you don't need top-shelf, but avoid the very cheap brands which can leave a medicinal aftertaste. For an extra touch of luxury, sauté a few pieces of fresh lobster tail in butter separately and place them on top of the finished dish.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a light Vermentino to cut through the richness of the cream. Serve with a side of charred broccolini with lemon and garlic to add a bright, crunchy contrast. A crusty loaf of warm ciabatta or focaccia is essential for mopping up the extra vodka sauce. Start the meal with a light arugula salad tossed in a simple lemon vinaigrette to cleanse the palate.