Lobster Tortellini

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 tsp lemon zest
• Salt
• pepper (from grinder)
• 1 tbsp chives sprigs
• 1 Shallot
• 2 tbsp butter
• 250 ml champagne
• 1 splash Pernod
• 200 ml fish stock
• 200 ml heavy cream
• 2 saffron strands
• Salt
• Cayenne pepper
• 4 tbsp lobster butter
• 1 untreated lemon (zest)
• 2 tbsp chives sprigs

Instructions

1. 1.

   Mix flour and semolina for the dough. Knead with olive oil, salt, and eggs into a smooth pasta dough (takes about 10 minutes). If needed add a little cold water. Cover the dough and let rest for about 30 minutes.

2. 2.

   Boil 2-3 liters of water in a pot. Place the lobsters head‑first into the bubbling water and cook for 6 minutes. Remove, shock in ice water, and drain.

3. 3.

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

4. 4.

   Cut the tail lengthwise. Separate the meat, chop finely, and set the claws aside. Puree 200 g of lobster meat with crème fraîche. Season the purée with lemon zest, salt, and pepper. Dice the remaining lobster meat into small cubes and fold in the chives.

5. 5.

   Roll out the dough on a floured surface or use a pasta machine to create thin sheets. Cut circles about 8 cm in diameter using a glass or round cutter. Place a tablespoon of filling in the center of each circle. Brush edges with water, fold the circles over, bring the side ends together around the filling, and press firmly. Let the finished tortellini rest on a floured kitchen towel.

6. 6.

   Preheat the oven to grill mode.

7. 7.

   For the champagne foam, peel and finely dice the shallot. Sauté in hot butter until translucent. Deglaze with champagne, then add Pernod, fish stock, and heavy cream. Add saffron and simmer for about 10 minutes. Season with salt and pepper. Strain the sauce through a sieve and whisk to create foam.

8. 8.

   Simmer the ravioli in salted water for about 3 minutes. Drain well and let rest on a floured towel. Distribute the lobster foam over four oven‑proof bowls. Place one claw of lobster in each bowl, add a spoonful of lobster butter, sprinkle with lemon zest, and briefly gratinate in the preheated oven.

9. 9.

   Serve garnished with chives.