
Challenge yourself by making this delicious lobster dish for family or friends; the ideal recipe for accomplished cooks.
Lobster Tortellino
Ingredients for the mousse:
4 x Scallops
3 x Egg yolks
250 ml single cream
Salt
Cayenne Pepper
Method for the mousse:
- Place cleaned scallops in a Thermomix or blender
- Place egg yolks with enough cream just to cover the eggs and scallops, a pinch of salt and a small pinch of cayenne pepper
- Blend until smooth and glossy
- Roll a small sausage with the mixture to poach to test the seasoning
- Place the remaining mousse in the fridge after adjusting to taste
Ingredients for the squid ink pasta:
500g Pasta Flour
2 x Whole eggs
60g x Squid Ink
5 x Egg yolks
2 x tbsp olive oil
3 x tbsp water
Method for the squid ink pasta:
- Place sieved flour into mixing bowl
- Mix eggs, yolks, squid ink, water and oil together
- Make a small well in the flour
- Add the egg mixture
- Bring the flour in from the sides until it is all mixed together
- Empty on to a work top, kneed until smooth. Place in dry film and rest.
Ingredients for the coconut and lemongrass sauce:
2 x Lobster heads
2 x Lemongrass sticks
60g x ginger
1 x Bunch coriander
1 x Tin of coconut milk
500ml of Fish stock
50g mirin
50g x White wine Vinegar
2 x Konbu sheets
Lemon, salt, pepper for seasoning
Method for the coconut and lemongrass sauce:
- Roast lobster bones, once pink colour has occurred add the chopped ginger, lemongrass & coriander
- Add the rice wine vinegar, mirin & coconut milk
- Add fish stock
- Cook for 4 minutes or until flavour is present
- Pass through fine sieve
Lobsters:
You will need 2 x 1 1b live lobsters
Method for cooking the lobsters:
- Place lobster tail into boiling water for 3 minutes straight into ice water
- Cook clams separate for 6 minutes and place into ice cold water
- Once completely cold, crack the shell off the lobster, tail and claws. Remove cartilage from claws.
- Devein the tails and rinse debris away
- Cut into 2 cm chunks of lobster
- Place into a bowl
- Mix with chopped basil, mousse and place into a piping bag
To serve:
- Make the tortellino by placing a layer of clingfilm on your worktop
- Roll the pasta to the lowest setting on the pasta machine
- Cover with another layer of cling film to stop the pasta drying out
- Peel back part of the top layer of cling film and cut a square of pasta and pipe a small ball of lobster mousse in the middle of the square
- Take the bottom two corners and fold them over to the top 2 corners
- With a small amount of flour, gently work around the farce and pressing to join the pasta together
- Using a round cutter, cut a semi-circle out leaving a lip around ½ cm thick
- Turn the tortellino over and gently press the middle and bring the two corners together with a slight overlap and firmly press together
- Cook tortellino in simmering water for four minutes until pasta is tender
- Place onto a tray and season with lemon and salt.
- Place 2 x tortellino in a bowl and garnish with miniature courgette flowers and micro coriander
- Hand blend sauce until frothy
- Add the sauce delicately in between the tortellino.
Recipe kindly supplied by Hambleton Hall