Tortellini with Lobster

0
Average: 0 (0 votes)
(0 votes)
Tortellini with Lobster
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h. 25 min.
Ready in

Ingredients

for
4
For the dough
250 grams
100 grams
2 tablespoons
1 pinch
3
Pastry flour (to work)
For the filling
2
Lobster about 450 grams each (approximately 1 pound)
100 grams
1 generous pinch
freshly ground Pepper
1 tablespoon
For the champagne foam
1
2 tablespoons
250 milliliters
1 splash
200 milliliters
200 milliliters
2
For gratins
4 tablespoons
1
untreated Lemon (zests)
2 tablespoons

Preparation steps

1.

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.

2.

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.

3.

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

4.

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.

5.

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.kitchen towel until all tortellini are finished.

6.

Preheat the oven to broil.

7.

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.

8.

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.