I absolutely love lobster; it is such a special ingredient, and is perfect for celebrations. I always savour every single bite. This is a delicious starter that will definitely impress your guests. As lobster is a luxurious ingredient, it is important that you utilise all of it. No wastage allowed. It's also important that you begin with a live lobster. If it’s a little feeble or already dead, it may not cook properly.
Lobster tortellini and medallions with a parsley condiment and bisque sauce
Serves 4 as a main meal or up to 8 people as a starter
- 1kg lobster (or 2x 600g lobsters)
- 1 shallot finely chopped
- ¼ bunch parsley
- 2 tbsp. olive oil
- A drop of tabasco
- Salt and pepper
For the condiment:
- 1 bunch of parsley
- 1 salted anchovy
- 1 tsp. vinegar
- 2 tbsp. olive oil
For the bisque:
- 2 cups of fish stock or water
- 2 tbsp. Cognac
- 2 tbsp. butter
- 1 roughly chopped celery stick
- ½ a roughly chopped shallot
- 2 chopped tomatoes
- 1 crushed garlic clove
For the pasta dough:
- 7 egg yolks
- 300g “00” flour
- 2g salt
- 1 tbsp. of water if needed
- In a large mixing bowl add the flour, salt and egg yolks. Mix together by hand until you obtain an elastic dough. You might need to add a tablespoon of water to help kneed properly.
- Wrap the dough in cling-film and rest overnight in the fridge.
- Fill a large casserole dish with water, sea salt, thyme and a bay leaf. Bring the water to a rolling boil. Leave the rubber bands on the pincers of the lobster until just before you submerge them in the pot. Place the lobster into the water head in first. Place a lid on the casserole dish and cook for 8 minutes (for a 1kg lobster).
- Remove from the pan and leave to cool on the side. Once the lobster has cooled down you must de-shell it in three sections: the tail, the knuckles, and the claws. Leave the tail to one side with a wet clothes on top to keep the moisture. Keep all the carcass to make the bisque.
- The claw and knuckle meat need to be shredded in order to make the tortellini filling.
- Cook the finely chopped shallot in a table spoon of olive oil on a medium heat until tender. Once cooled down, add to a mixing bowl with the shredded lobster claws and finely chopped parsley. Season to taste with salt, pepper, a drop of tabasco and combine the flesh with a tablespoon of olive oil.
- Using the palm of your hands roll out small balls about 2 cm wide. Set aside in the fridge until you are ready with the pasta dough.
- Roll out your pasta dough as finely as you possibly can; (it is much easier to use a pasta roller if you have one) the dough will fight you and bounce back but do continue until it is 2 millimetres thin.
- Once you have a long strip of pasta dough place the balls of filling spaced every 6 to 8 centimetres. Cut out into squares and brush the pasta dough with a little water before folding over diagonally. Tightly seal each triangle with your fingers. Then, with the point of the triangle facing you, bring the other two edges together in a circle and press them together to form a tortellini shape.
- Smash the lobster carcasses with the back of a pan to obtain small morsels. Sear them in a large saucepan, on a medium heat with a tablespoon of olive oil.
- Then add a couple of tablespoons of butter and roast the carcasses. Once the butter begins to foam, add the roughly chopped celery, shallot and garlic clove. When the vegetables are tender, incorporate the diced tomatoes. Deglaze the pan with Cognac and add the fish stock; simmer for 25 minutes.
- Strain, making sure you recuperate the maximum amount of bisque by pressing the carcasses. You might need to reduce the bisque a further 5 minutes to obtain the right consistency.
- In a blender, add the parsley, anchovy, olive oil and season to taste. Mix thoroughly until you obtain a delicious paste.
- Cook the tortellini for 3 minutes in salted boiling water before straining carefully. If needed reheat the lobster in the bisque making sure not to over-cook.
- Plate up the beautiful morsels of lobster alongside the tortellini pieces and delicately drizzle the bisque over the top.
Although rosé is an unusual pairing with shellfish, I suggest you try the Domaine Bunan, Mas de la Rouviere 2014 from the Bandol region. This organic rosé is full exotic flavour perfect for this clean and modern dish. Excellent value for money.
For a more traditional choice, the Esprit de Chablis, Premier Cru 2014 is definitely a safe bet. With full of fresh citrus notes and subtle floridity this delicate wine is a wonderful accompaniment to this extravagant recipe.
Using a luxurious ingredient gives you a good reason to splash out on a beautiful wine. A Meursault from the renowned Louis Jadot will do wonders with this dish. It is the quintessence of a Burgundian Chardonnay.
Wines to drink with Lobster tortellini and medallions by Michel Roux Jr.
Domaines Bunan, Mas de la Rouvière Rosé, Bandol 2014: A sophisticated and refreshing rosé. Abundant in red fruits it has a tangy texture which zings alongside the warm and deep flavours of the bisque.
RRP: £18.75 from Yapp Brothers
Esprit De Chablis, Chablis Premier Cru 2014 : A crisp, young wine with fresh, floral aromas and warm spicy notes. Well balanced, with a long finish, it drinks beautifully with the luxurious lobster.
RRP : £18.99 Waitrose
Louis Jadot, Meursault 2012 : With creamy notes of vanilla and sweet honey there is enough acidity from the aromas of green apples and citrus to balance perfectly with the sweet, rich lobster.
RRP : £45.00 Corking Wines
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