Lobster tortellini

Lobster tortellini

1 h
Enjoy our recipe for lavish lobster tortellini. This meal weaves together sweet seafood, zesty lemon, and the richness of ricotta cheese. Enveloped in a smooth seafood bisque, each mouthful of this lobster tortellini is creamy, delicate, and rich. Perfect for a special celebration or a lavish weekend indulgence, this dish showcases the art of sophisticated dining in the comfort of your own home.
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Instructions

Pasta dough
  • Pour flour onto the work surface and make a nest in the centre. Crack the eggs into the nest and add salt.
  • Whisk the eggs together with a fork. Gently fold the flour into the centre, whisking constantly with the fork. Knead for a few minutes to form a smooth dough.
  • Shape into a length and wrap in cling film. Let it rest for at least 30 minutes at room temperature.
Filling
  • Split the lobster and remove the meat (set the shell aside). Chop the lobster meat and place it in a bowl.
  • Mix in ricotta and lemon zest. Season with salt and pepper.
  • Divide the dough into 4 pieces. Roll out one piece at a time very thinly, using a pasta machine or rolling pin. Cut the dough into even squares, about 10 cm. Place about 1 tablespoon of filling in the middle of each square.
  • Brush the edges with cold water. Fold into a crescent shape. Press to close the packets tightly and avoid air bubbles. Pinch the crescent around your finger to form a tortellini.
  • Let the tortellini dry a bit while you make the seafood bisque.
Seafood bisque
  • Peel and slice onion, carrot, and garlic. Slice the celery. Roughly chop the thyme.
  • Melt butter in a pan. Fry the lobster shells for 2–3 minutes. Add the vegetables, tomato purée, and thyme. Fry for another 3–4 minutes. Pour in the wine and water.
  • Simmer under a lid for about 20 minutes. Remove from the heat and let it steep for another 20 minutes. Strain the liquid.
  • Add whipped cream and bring to a boil. Blend the soup with a stick blender and season it with salt and pepper.
  • Bring about 4 litres of water to a boil in a saucepan and add 2 tablespoons of salt. Cook the tortellini for about 5 minutes. Remove with a slotted spoon and place on warm, deep plates. Pour over hot, freshly mixed and frothy seafood bisque.
Enjoy!

FAQ: Questions about lobster tortellini

If you have questions about cooking the pasta or ensuring the tortellini are prepared just right, our FAQ section can help. Discover answers to common questions that will help you with the preparation.

What thickness should pasta dough be for tortellini?
For the best texture in tortellini, roll the pasta dough to about 1 mm thickness. This allows the dough to be thin enough for a delicate bite and strong enough to encase the filling. The dough needs to be smooth and stretchy but not sticky. If you use a pasta machine, gradually reduce the settings to thin the dough, stopping before it gets too fragile. When rolling by hand, press evenly to get the right thickness.
Can I make lobster tortellini in advance?
Yes, you can prepare lobster tortellini in advance. Prepare the pasta dough as you would normally, wrap it in cling film, and chill until you are ready to roll, fill, and shape the pasta. Simply cook the lobster, chop the meat, and mix with the ricotta and lemon zest. Keep this filling chilled until you are ready to assemble your tortellini. The seafood bisque can also be made ahead of time and put in the fridge. Reheat it gently when you are ready to serve alongside the tortellini.
Can you freeze lobster tortellini?
Yes, you can freeze lobster tortellini. Spread them out on a tray lined with parchment paper, making sure they do not touch. Once they are completely frozen, put them in a sealed container or freezer bag. When it is time to eat them, boil the tortellini straight from the freezer. Simply add a few extra minutes to ensure they cook through.

Ingredients

Pasta dough
Tipo 00 or durum wheat flour
400 g
Eggs
4
Salt
1 tbsp
Filling
Lobster, fresh or frozen
1
Ricotta cheese
250 g
Lemons, finely grated zest
2
Salt and black pepper
Seafood bisque
Yellow onion
1
Carrot
1
Garlic cloves
2
Celery
2 stalks
Fresh thyme
2 sprigs
Arla® LactoFREE Slightly Salted Spreadable
50 g
Tomato purée
1 tbsp
White wine or dry sherry
200 ml
Water
150 ml
Whipping cream
200 ml
Salt and black pepper
Other recipes
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Tips: Improve your lobster tortellini

Browse our helpful tips to make your lobster tortellini.

Seal in the filling

Seal your tortellini well to keep the filling inside. Brush the edges of the dough with cold water before folding. This step ensures a good seal. Press the edges together firmly to remove any trapped air and prevent the tortellini from bursting when they cook.

Store leftover lobster tortellini

For leftovers that taste as good as when first made, store your lobster tortellini and seafood bisque separately in the fridge in sealed containers. This preserves their distinct flavours and textures for 2–3 days.

Reheat leftovers

To enjoy your lobster tortellini leftovers, reheat them gently on the stove with a little water or broth. Stir occasionally to ensure the pasta becomes soft but not mushy and the sauce is heated all the way through without thickening too much.

Enjoy delicious lobster tortellini

Tortellini, those delightful little pasta pockets, are transformed into a spectacular dish with our recipe. We have combined the delicate sweetness of lobster with the creamy richness of ricotta cheese, all encased in tender pasta. This lobster tortellini recipe marries Italian tradition with a touch of lavishness, offering a sumptuous dinner experience. The whole process takes place in the kitchen, allowing you to shape and form the tortellini by hand and serve them with a classic bisque full of rich flavours.  While it requires some patience in the kitchen, the result will impress on both weekday dinners and special celebrations.

Creamy ricotta and tender lobster filling

One reason tortellini are so popular is that they can be filled with all kinds of delicious ingredients. Our lobster tortellini recipe showcases this beautifully. We start with fresh lobster, cooking it gently to bring out its natural sweetness, then mix it with creamy ricotta cheese. This combination creates a lovely blend of subtle sweetness from the lobster and the mild richness of the cheese. A touch of grated lemon zest is added to lend a fresh brightness, balancing the rich flavours. The result is a wonderfully balanced dish that is both delicious and satisfying.

If you cannot get enough of this recipe, try our easy tortellini, tortellini with cheese sauce, or tortellini with mushrooms. We also have other stuffed pasta like simple ravioli or fried ravioli in tomato sauce.

Smooth and creamy seafood bisque with rich flavours

To accompany the lobster tortellini, we have an incredible seafood bisque, a cornerstone of French cuisine. This velvety soup traditionally includes crustaceans such as crab, crayfish, and lobster. For our rendition, we sauté lobster shells with aromatic vegetables and a touch of tomato purée, then add white wine and water. This extracts deep, rich flavours complemented by a hint of acidity. The addition of whipping cream introduces a lush creaminess, enhancing the bisque’s smooth texture when blended.

Serve as a sophisticated dinner or on special occasions

Gather your friends and family for a dinner that is sure to impress with its sophisticated flair. Lobster tortellini is distinguished for its refined taste and elegant presentation. Embrace Italian tradition and prepare a lobster tortellini for dinner parties, cosy meals, and festive occasions. The careful balance of flavours and textures allows this dish to shine on any dinner table. We suggest you give it a try and find out for yourself.

Make the dish your own

If you want to make this dish your own, you can add or substitute herbs. For instance, you can replace fresh thyme with fresh basil or tarragon. While fresh basil provides a sweet, slightly peppery note, tarragon has a delicate anise flavour. They both work well in the bisque and will complement the seafood flavours.

Adding a touch of spice can provide a wonderful contrast to the creamy and rich lobster tortellini. A mere pinch of chilli flakes or smoked paprika can make all the difference. The subtle heat will enhance the sweet elements of the lobster, while paprika adds a warm, earthy flavour.

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