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🍰 Lobster Tortellini with Champagne Foam

946 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 100 g semolina
• 2 tbsp olive oil
• 1 pinch salt
• 3 eggs
• flour (for working)
• 450 g lobster (2 lobsters)
• 100 g crème fraîche
• 1 small piece lemon zest
• salt
• pepper (from the mill)
• 1 tbsp chive rings
• 1 shallot
• 2 tbsp butter
• 250 ml champagne
• 1 dash Pernod
• 200 ml fish stock
• 200 ml whipping cream
• 2 saffron threads
• salt
• cayenne pepper
• 4 tbsp lobster butter
• 1 untreated lemon (zest)
• 2 tbsp chive rings

Instructions

1. 1. Mix flour and semolina in a bowl.
2. 2. Add olive oil, salt, and eggs.
3. 3. Knead the ingredients into a smooth dough for about 10 minutes.
4. 4. Add a little cold water if the dough is too dry.
5. 5. Let the dough rest covered for 30 minutes.
6. 6. Bring 2 to 3 liters of water to a boil in a pot.
7. 7. Place the lobster head-first into the boiling water.
8. 8. Cook the lobster for 6 minutes.
9. 9. Remove the lobster and shock it in cold water.
10. 10. Let the lobster drain.
11. 11. Crack the lobster and remove the meat from the tail, claws, and joints.
12. 12. Halve the tail lengthwise.
13. 13. Remove the meat from the tail and chop it finely.
14. 14. Set the claws aside.
15. 15. Puree 200 grams of lobster meat finely with crème fraîche.
16. 16. Season the lobster puree with lemon zest, salt, and pepper.
17. 17. Cut the remaining lobster meat into small cubes.
18. 18. Fold the lobster cubes and chives into the puree.
19. 19. Divide the dough into portions and roll it out thinly on a floured surface.
20. 20. Use a pasta machine if you prefer.
21. 21. Cut out circles about 8 cm in diameter using a glass or cutter.
22. 22. Place one tablespoon of filling in the center of each circle.
23. 23. Brush the edges with water.
24. 24. Fold the circles together.
25. 25. Press the side ends together firmly.
26. 26. Let the finished tortellini rest on a floured cloth.
27. 27. Preheat the oven to grill mode.
28. 28. Peel the shallot and dice it finely.
29. 29. Sweat the shallot in hot butter until translucent.
30. 30. Deglaze with champagne.
31. 31. Add Pernod, stock, and cream.
32. 32. Add saffron and simmer the sauce for about 10 minutes.
33. 33. Season the sauce with salt and pepper.
34. 34. Strain the sauce through a sieve.
35. 35. Foam the sauce.
36. 36. Cook the ravioli in salted water for about 3 minutes.
37. 37. Drain the pasta and let it drain well.
38. 38. Distribute the pasta with the champagne foam onto four oven-safe bowls.
39. 39. Place one lobster claw in each bowl.
40. 40. Add some lobster butter on top.
41. 41. Sprinkle with lemon zest.
42. 42. Gratin the bowls briefly in the preheated oven.
43. 43. Serve the tortellini garnished with chives.

Nutrition per serving

• kcal: 946
• Protein: 38 g · Fett/Fat: 50 g · Carbs: 74 g