Maine lobster, day-boat scallops, Gulf shrimp, herbed ricotta, sherry lobster cream

In a skillet over medium heat, melt 1 tablespoon of butter. Add the scallops and shrimp, cooking for about 2-3 minutes until they are opaque. Add the lobster meat and cook for an additional 1-2 minutes. Season with salt and pepper. Remove from heat and set aside.

Cook the Seafood

In a bowl, mix together the ricotta cheese, chopped basil, chopped parsley, lemon zest, salt, and black pepper until smooth and well combined.

Combine Ingredients

In a saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the lobster stock and sherry wine, simmering for 5 minutes. Stir in the heavy cream and let simmer until slightly thickened, about 5 more minutes. Season with salt and pepper to taste.

Make the Cream Sauce

Place a pasta sheet on a plate, spread a layer of herbed ricotta, followed by the seafood mixture. Drizzle with sherry lobster cream and garnish with microgreens or herbs.

Layering

Maine lobster meat

Day-boat scallops

Gulf shrimp, peeled and deveined

Ricotta cheese

Fresh basil, chopped

Fresh parsley, chopped

Lemon zest

Salt

Black pepper

Lobster stock

Sherry wine

Heavy cream

Butter

Garlic, minced

Fresh pasta sheets

Microgreens or herbs for garnish

Open Faced Lobster “Ravioli”

Make Open Faced Lobster “Ravioli” Recipe in just 45m. Maine lobster, day-boat scallops, Gulf shrimp, herbed ricotta, sherry lobster cream

David's Restaurants Open Faced Lobster “Ravioli” Recipe

Recipes

David's Restaurant

Open Faced Lobster “Ravioli” Recipe

Open Faced Lobster “ravioli” Recipe

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