The FATT Kitchen

NY Strip with Lobster–Shrimp Mousseline Ravioli, Asparagus Purée, and Lobster-Parmesan Ragù

I started with a warm kale salad layered with roasted turnips and parsnips, parmesan, garlic croutons, sesame, and a touch of balsamic to wake up the palate.

Then it got real,,, I hand-rolled ravioli filled with lobster and shrimp mousseline, finished in a lobster reduction and parmesan cream where the seafood is folded into the sauce like a shellfish ragù.

And because wanted NY strip, I grilled and sliced at medium to bring the whole plate home.

This dish is all about technique and flavor.
A little surf, a little turf, and a lot of love in the kitchen tonight.

Fre$h. Intentional. Elevated.

— Chef Khary Davis
The FATT Kitchen