Tortellini with Lobster

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Tortellini with Lobster
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Health Score:
62 / 100
1 hr 30 min.
ready in 2 h. 25 min.
Ready in

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie918 cal.(44 %)
Protein32 g(33 %)
Fat50 g(43 %)
Carbohydrates75 g(50 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.2 μg(11 %)
Vitamin E4.2 mg(35 %)
Vitamin K11 μg(18 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.4 mg(70 %)
Vitamin B₆1.1 mg(79 %)
Folate65 μg(22 %)
Pantothenic acid3 mg(50 %)
Biotin18.1 μg(40 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C15 mg(16 %)
Potassium643 mg(16 %)
Calcium176 mg(18 %)
Magnesium66 mg(22 %)
Iron3 mg(20 %)
Iodine114 μg(57 %)
Zinc3.5 mg(44 %)
Saturated fatty acids26 g
Uric acid168 mg
Cholesterol351 mg
Complete sugar9 g


For the dough
250 grams Pastry flour
100 grams Semolina flour
2 Tbsps olive oil
1 pinch salt
3 eggs
Pastry flour (to work)
For the filling
2 lobsters about 450 grams each (approximately 1 pound)
100 grams Crème fraiche
1 generous pinch lemon zest
freshly ground peppers
1 Tbsp scallions
For the champagne foam
1 shallot
2 Tbsps butter
250 milliliters Champagne
1 splash Pernod
200 milliliters fish stock
200 milliliters Whipped cream
2 Saffron
cayenne pepper
For gratins
4 Tbsps Lobster butter
1 untreated lemon (zests)
2 Tbsps scallions
How healthy are the main ingredients?
Whipped creamolive oilsalteggsaltshallot

Preparation steps


For the dough: Mix the pastry flour and semolina. Knead with olive oil, salt and eggs into a smooth dough (about 10 minutes). Cover the dough and let it rest for about 30 minutes.


For the filling: Boil 2-3 liters of water (approximately 2-3 quarts) in a pot. Put the lobster head first into the bubbling water and cook 6 minutes. Remove and drain.


Crack the lobster and remove the lobster meat from the tail, claws and joints.


Cut the tail in half lengthwise. Raise the meat, cut into small pieces and put the scissors aside. Mix 200 grams of lobster meat (approximately 7 ounces) with the créme frâiche and puree. Season with lemon zest, salt and pepper. Cut the remaining lobster meat into small cubes and stir in the chives.


Roll out the dough on a floured surface to thin pasta sheets. Cut out 8 cm circles (approximately 3 inches). Put a tablespoon of filling into each. Brush the edges of the dough with water, fold the circles and press the ends together. Let them rest on a floured kitchen towel until all tortellini are finished.


Preheat the oven to broil.


For the champagne foam: Peel and finely dice the shallots and sweat in hot butter until translucent. Deglaze with the champagne and the pernod. Add the stock and the cream. Add the saffron and simmer for about 10 minutes. Season with salt and pepper. Strain the sauce through a sieve and froth it to a foam.


Cook the tortellini for 3 minutes in boiling salted water. Drain and distribute into four ovenproof dishes with the foam.

For gratins: Put some of the cut lobster with chives into each bowl, sprink with lobster butter and lemon zest and broil briefly. Serve garnished with chives.