Lobster Tortellini Recipe

Name: Lobster Tortellini Recipe
Prep time: 1 h 30 min
Cook time: 1 h 10 min
Total time: 2 h 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 250g 00 flour; 125g egg yolks; 1-2 tbsp Water; 8g squid ink; Semolina flour to dust the work surface, when forming the tortellini; 1kg live lobster, killed humanely, and boiled for 8 minutes; 3 tomatoes, skinned, deseeded and diced finely; Juice of 1/2 lemon; 1 sprig tarragon, finely chopped; Salt & pepper to taste; 250g raw shell on prawns, boiled for a few minutes to cook, and then shelled (set aside the prawns to eat for another meal, only the heads & shells are needed to flavour the stock); Lobster head and shell, from the filling; 1 onion, peeled and quartered; 1 stick celery, chopped roughly; 1 carrot, topped and tailed, and chopped roughly; 5 peppercorns; 100ml pernod; 50ml double cream

Instructions

Prep:1h 30minCook:1h 10min

This lobster tortellini with squid ink pasta is a great dinner party dish - it will certainly wow guests, and although the recipe is quite long, the components can all be made well in advance. Up to step 11 can be made the day before. Just before serving, heat through the sauce, and boil the tortellini for just a few minutes. The squid ink pasta is tremendously versatile. It doesn't need to be made into tortellini, or covered in the rich velouté. Instead of forming it into shapes, cut the sheets into thick ribbons, and serve simply with a little butter and parmesan.

Updated at: Thu, 21 Nov 2024 18:05:37 GMT