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Lobster Stuffed Tortellini with Lobster Miso Bisque
Recipe by Amina Elshafei
This elegant lobster stuffed tortellini dish is a fine dish to create for your next dinner party
- Steps
- Ingredients
Ingredients
Pasta Dough
Lobster Filling
Shiitake Salt
Lobster and Miso Bisque
Garlic Oil
Buttered Yellow Zucchini
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Steps
- Preheat oven to 120C.
- For the Pasta Dough, place ingredients, except for water, into the bowl of an electric mixer fitted with a dough hook and mix until ingredients come together. Add water one teaspoon at a time until a dough forms. Knead dough until smooth and elastic, about 5 minutes. Wrap dough in cling film and rest at room temperature for 30 minutes.
- For the Lobster Filling, chop lobster meat into 1cm cubes. Reserve shells for the bisque.
- Place a frypan on medium heat. Add butter and when foamy, add mushrooms, zucchini, garlic, salt and black pepper. Cook for 3 minutes. Add lobster and cook for 1-2 minutes until just cooked through. Transfer filling mixture onto a plate. Allow to cool to room temperature.
- To assemble the tortellini, lightly dust work surface with extra flour. Divide pasta dough in 4 and keep covered.
- Working with one portion of dough at a time, knead dough for 2 minutes then pass dough through pasta roller to 1-2mm thickness. Using a 10cm round cutter, cut out 8 circles from each portion and dust with flour.
- Discard excess liquid from the prepared filling mixture. Add half of the whisked egg to the lobster mixture and mix well.
- Using a pastry brush, lightly brush the edge of the rounds with the remaining whisked egg. Place a heaped teaspoon of filling into the centre. Fold into tortellini shapes, pressing edges together to seal.
- When ready to serve, cook in a large saucepan of boiling salted water until pasta has cooked, about 3 minutes. Remove with a slotted spoon and drain on paper towel. Place into serving bowls.
- For the Shiitake Salt, thinly slice fresh shiitake mushrooms as thinly as possible and place on a tray lined with baking paper in a single layer.
- Cook in oven for 45 minutes until the mushrooms are dried and crisp but not darkened.
- Transfer mushrooms to a flat plate to cool. Once cooled, place in a spice grinder and process to a powder. Add salt, mix well and set aside.
- For the Lobster and Miso Bisque, heat olive oil in a deep frypan over medium heat.
- Add reserved lobster shell and garlic and cook until shells are red. Add mushrooms and fry until golden, about 2 minutes. Add miso and sugar and fry until miso softens. Add water and bring to the boil. Reduce heat to low. Cover and simmer for 15 minutes. Strain through a lined sieve into a clean saucepan. Add cream and butter and whisk to combine. Season with salt and pepper, cover and set aside. Whisk over a low heat to serve.
- For the Garlic Oil, place ingredients into a saucepan. Cook over low heat until garlic is golden in colour. Remove from the heat and set aside.
- For the Buttered Yellow Zucchini, heat butter and oil in a large frypan over medium heat until melted and foamy. Add zucchini to the pan in a single layer and season with salt.
- Cook over medium heat for 1 minute on each side then remove the slices and place on paper towel to absorb any excess butter.
- To serve, arrange zucchini slices between the tortellini. Pour hot bisque into bowls. Spoon one teaspoon of Garlic Oil over bisque and sprinkle with ½ teaspoon of Shiitake Salt. Garnish with b
