Step 1: Sauté the Aromatics

In a large skillet, melt the butter over medium heat. Add the minced garlic and shallots, stirring frequently until fragrant and softened, about 2 minutes.

Step 2: Deglaze with White Wine

Pour in the white wine and let it simmer for 2-3 minutes until reduced by half. This step enhances the flavor and balances the richness of the sauce.

Step 3: Add the Lobster Stock and Cream

Stir in the lobster stock and let it cook for another 2 minutes. Then, add the heavy cream and whisk to combine. Reduce the heat to low and let the sauce simmer for 5 minutes, thickening slightly.

Step 4: Season and Enrich the Flavor

Add salt, black pepper, paprika, red pepper flakes (if using), and Old Bay seasoning. Stir well and allow the flavors to meld.

Step 5: Incorporate Cheese and Lemon

Stir in the grated Parmesan cheese, lemon zest, and lemon juice. This adds depth and a hint of acidity to balance the creamy sauce.

Step 6: Final Touches

Add chopped sun-dried tomatoes (if using) and fresh parsley. Let the sauce simmer for another 2 minutes before removing it from heat.

Step 7: Serve

Pour the warm sauce over cooked lobster ravioli and garnish with extra parsley and Parmesan cheese.