Summertime in NYC will always be the season for great seafood. This recipe doesn’t skimp on it either. The combination of butter poached lobster, spicy Alfredo sauce, and shellfish ravioli (made easy with wonton wrappers) work together magically.

This recipe was also my submission to qualify for the “World Food Championships 2017”  in November. (I won second place in the NY region)

Poached Lobster:

2-3 tbsp. water
1 cup (2 sticks) cold butter cut into 1 tbsp. pieces
six 4 oz. shucked lobster tails
Small shallow pot or a saucepan

Add 2-3 tbs. of water to a large pan and bring to a simmer, then slowly add slices of butter to the simmering water and whisk to ensure it stays liquid. Add the lobster and gently poach them at medium heat, DO NOT allow the butter to start boiling. cook the lobster for about 8 minutes or until the internal temperature is 145 degrees.

Alfredo sauce:

4 Tbs butter or margarine
3 Tbs flour
1 tsp salt
1 tsp red pepper flakes, less or more to taste
½ tsp white pepper
2 cups Turkey Hill whole milk
¾ a cup of grated Parmesan cheese

Add the butter, salt and pepper to a heavy bottomed saucepan. Heat over a medium heat. Once the butter has melted add the flour and whisk until very smooth. Slowly pour the milk in and whisk until smooth again. Turn the heat up to medium high. Add the cheese and continue whisking until mixture thickens and remove from heat and cover.

Ravioli:

1 cup ricotta cheese
4 oz lump crab meat, flaked
4 oz cooked shrimp, finely chopped
2 Tbs finely chopped parsley
sea salt
freshly ground pepper
1/4 teaspoon red-pepper flakes
90 wonton wrappers
all purpose flour
1 egg beaten
basil leaves for garnish

Combine the ricotta, crab meat, shrimp, salt, pepper, parsley, red-pepper flakes, and mix well. Cover and refrigerate the mix while you get the wontons ready. Lightly flour a baking sheet. Working in batches, arrange 45 wonton wrappers on a work surface and keep remaining wrappers covered with a damp paper towel. Add 1-2 teaspoons of seafood filling in the center of each. Brush edges of wrappers with egg wash, and top each with another wrapper. Press edges to seal. Cut out circles using a 2 1/4-inch cookie cutter; transfer to baking sheet. Bring a large pot of salted water to a boil. Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes. Serve on a plate with poached lobster drizzled with Alfredo sauce and garnish with basil leaves and red pepper flakes. ** prepare your Alfredo sauce and poached lobster before cooking your ravioli** Bon Appetit!