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.
With this recipe I poached the lobster in a sous vide bath. If you don’t have a sous vide device, you can simply just steam or boil your lobster with a bit of lemon juice and skip the first step. Sous vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times. Read the rest of this entry