Open Faced Lobster “ravioli” Recipe
Maine lobster, day-boat scallops, Gulf shrimp, herbed ricotta, sherry lobster cream
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Ingredients
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Seafood
Herbed Ricotta
Sherry Lobster Cream
For Serving
Method
Prepare the Seafood
- 1
Cook the Seafood
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.
Make the Herbed Ricotta
- 2
Combine Ingredients
In a bowl, mix together the ricotta cheese, chopped basil, chopped parsley, lemon zest, salt, and black pepper until smooth and well combined.
Prepare the Sherry Lobster Cream
- 3
Make the Cream Sauce
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.
Assemble the Dish
- 4
Layering
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.
