
By souschef.co.uk
Lobster Tortellini Recipe
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: Fri, 28 Mar 2025 03:34:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories413 kcal (21%)
Total Fat11.9 g (17%)
Carbs42.1 g (16%)
Sugars3.4 g (4%)
Protein23.2 g (46%)
Sodium521.7 mg (26%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

250g00 flour

125gegg yolks

1 Tbspwater

8gsquid ink

semolina flour
to dust the work surface, when forming the tortellini

1kglobster
live, killed humanely, and boiled for 8 minutes

3tomatoes
skinned, deseeded and diced finely

0.5juice of lemon

1 sprigtarragon
finely chopped

salt
to taste

pepper
to taste

250gprawns
raw, shell on, 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

1onion
peeled and quartered

1stick celery
chopped roughly

1carrot
topped and tailed, and chopped roughly

5peppercorns

100mlpernod

50mldouble cream
Instructions
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