Delicate lobster-filled tortellini served with a rich bisque reduction and a bright lemon foam for contrast.
Serves 4
Ingredients:
- Lobster stuffed tortellini (see sub-recipe)
- Lobster bisque reduction (see sub-recipe)
- Lemon foam (see sub-recipe)
- for garnish – Micro herbs
- for garnish – Edible gold leaf
- for garnish – Lobster Coral Oils
Speciality Items:
- Pasta Sheet Roller Need it? Click here to start cooking
- Flour Sifter Need it? Click here to start cooking
- Pastry Wheel Need it? Click here to start cooking
- Food Scale Need it? Click here to start cooking
- 3-in Ring mold (6 cm) Need it? Click here to start cooking
- Fine Sieve Need it? Click here to start cooking
- Gelatin Need it? Click here to start cooking
- Immersion Blender Need it? Click here to start cooking
- Edible gold leaf Need it? Click here to start cooking
- Lobster Coral Oils Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Flint + citrus support lobster sweetness.
Rich, mineral, deeply complements bisque.
Steps:
- Cook tortellini in salted water for 2–3 minutes, until just tender.
- Place 3–4 tortellini in the center of a shallow bowl.
- Spoon bisque reduction around the pasta.
- Top with a spoonful of lemon foam.
- Garnish with micro herbs, lobster coral oil, or edible gold for presentation.
Lobster Filling
Ingredients:
- 2 – Whole lobsters (2 lbs total)
- 1 tbsp – Olive oil
- 1 small – Shallot (finely diced)
- 1 tbsp – Butter
- 1 tbsp – Crème fraîche or heavy cream
- ½ tsp – Lemon zest
- Salt and white pepper (to taste)
Steps:
- Poach lobsters in salted boiling water for 5–6 minutes, just until cooked. Cool and remove the tail and claw meat.
- Finely chop lobster meat and set aside.
- In a small pan, sauté shallot in butter until translucent.
- Add lobster meat, lemon zest, and crème fraîche.
- Mix gently, season with salt and white pepper, then chill until ready to fill pasta.
Fresh Pasta Dough
Ingredients:
- 200 g – “00” flour
- 2 – Egg yolks
- 1 – Whole egg
- 1 tsp – Olive oil
- Pinch – Salt
Steps:
- Mix flour and salt, make a well, and add eggs and oil.
- Knead until smooth and elastic, about 8–10 minutes.
- Wrap in plastic and rest for 30 minutes.
- Roll out thin sheets using a pasta roller.
Assemble the Tortellini
Ingredients:
- 1 – Egg
- 1 tablespoon – Water
Steps:
- Whisk egg and water to create an egg wash.
- Cut pasta sheets into 3 inch (8 cm) rounds.
- Place a small spoonful of chilled lobster filling in the center.
- Lightly brush edges with egg wash, fold over to form a half-moon, then bring corners together to form tortellini.
- Place on a floured tray and cover lightly until ready to cook.
Lobster Bisque Reduction
Ingredients:
- Lobster shells (from step 1)
- 1 – Carrot
- 1 – Celery stalk
- 1 – Onion
- 2 tbsp – Tomato paste
- 1/4 cup – Brandy or cognac
- 2 cups – Fish stock or water
- 1/2 cup – Cream
- 1 tbsp – Butter (for finishing)
Steps:
- Roast shells and vegetables in a pan until caramelized.
- Add tomato paste and cook for 1–2 minutes.
- Deglaze with brandy; flambé or reduce until almost dry.
- Add stock and simmer 30–40 minutes.
- Strain and reduce to a thick, glossy consistency.
- Finish with cream and butter for richness. Season to taste.
Lemon Foam
Ingredients:
- 1/2 cup – Fresh lemon juice
- 1/4 cup – Water
- 1 tbsp – Sugar
- 1 g or 1 sheet – Gelatin (optional stabilizer)
Steps:
- Mix lemon juice, water, and sugar. Warm gently to dissolve sugar.
- Add gelatin if using.
- Froth with an immersion blender to create foam just before plating.
More Info
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