Tortellini with Lobster
Nutritional values
(Percentage of daily recommendation)
| Calorie | 918 cal. | (44 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 643 mg | (16 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 114 μg | (57 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 26 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 351 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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
- salt
- 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
- salt
- cayenne pepper
- For gratins
- 4 Tbsps Lobster butter
- 1 untreated lemon (zests)
- 2 Tbsps scallions
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.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.
