Cleveland Cooks: Palazzo Lobster Tortelloni

CLEVELAND, Ohio (WOIO) -There are still a few more weeks left of Lent, and that means delicious seafood specials all over town.

But even if you’re not giving up meat on Fridays, you’ll still be able to enjoy a luscious Lenten dish they’re cooking up at The Palazzo

The Palazzo Lent Dinner Feature

Lobster Tail & Shrimp Over Cheese Tortelloni with Blush Sauce

Ingredients:

6 oz Raw Lobster Tail

4 Raw Gulf Shrimp

3 Cherry Tomatoes, Sliced In Half

3 Tbs Unsalted Butter

Salt & Pepper

Crushed Red Pepper Flakes

4 oz Heavy Cream

3 Fresh Basil Leaves, Sliced

3 oz Chicken Stock

1 Tsp Minced Garlic

3 oz Marinara Sauce

6 Pieces of Fresh Cheese Tortelloni

Smoked Paprika

2 oz White Wine

Preparation:

Add Tortelloni to salted boiling water. Cook for 3 minutes. Drain.

Place lobster tail on baking sheet over pool of chicken stock. Top with 2 tbs

butter and sprinkle of smoked paprika. Cook 8 minutes at 400 degrees.

In a cold saute pan add 1 tbs butter, shrimp, cherry tomatoes, pinch of salt

and pepper, pinch of crushed red pepper, garlic, 2 sliced basil leaves. Stir on

medium high heat for 1 minute. Flip shrimp and add white wine, heavy cream

and marinara. Stir until sauce thickens.

Add pasta and stir for 30 seconds. Place pan ingredients on plate and top

with lobster tail. Top with 1 sliced basil leaf garnish.