Lobster Tortelloni Recipe - Great British Chefs

Lobster tortelloni, roast chicken wings and sweetcorn purée

Main
medium
6
4 hours 20 minutes, plus 4 hours resting time

PT4H20M

PT4H

Acclaimed seafood chef Kevin Mangeolles offers this sumptuous lobster recipe that encapsulates the crustacean in a lovely tortelloni. Succulent, salty chicken is a bold and delicious pairing with sweet lobster in this dish. You can normally buy lobster coral from your local fishmonger, but you may need to ask in advance.

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Ingredients

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Metric

Imperial

Lobster pasta

275g of pasta flour
1 egg
4 egg yolks
1 tbsp of oil
1 tbsp of water
20g of lobster coral

Lobster mousse filling

200g of salmon purée
75ml of lobster stock
200ml of whipping cream
300g of lobster claws, cooked and finely chopped
salt

Sweetcorn pureé

2 fresh corn on the cob
75g of butter
100ml of milk

Chicken wings

9 chicken wings
1 sprig of tarragon
300ml of chicken stock

To plate

1 handful of pea shoots

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Fine sieve
Pasta machine
Sugar thermometer
Liquidiser

Method

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For the lobster tortelloni, liquidise the eggs, oil, water and coral. Add to the pasta flour and mix the dough together

1 egg
4 egg yolks
1 tbsp of oil
1 tbsp of water
20g of lobster coral
275g of pasta flour

Cover with cling film and put in the fridge to rest for a minimum of 4 hours

Roll out on a pasta machine using the 2nd to last setting. Cut into 10cm diameter rings and cover with cling film until ready to fill with the mousse

For the lobster mousse filling, add the cream to the salmon purée. Then add the lobster stock and the lobster claw. Season with salt

200g of salmon purée
200ml of whipping cream
75ml of lobster stock
300g of lobster claws
salt

Roll the pasta disc through the pasta machine on the last setting once again, and carefully place on the table. Put a tablespoon of lobster mousse in the center of the disc

Fold the pasta over and seal, making sure there are no air pockets. Set aside until needed

For the sweetcorn purée, boil the corn in salted water and then cut the corn from the husks. Put the corn in a bowl, and while hot, add the butter and milk. Liquidise and pass though a fine sieve

2 fresh corn on the cob
75g of butter
100ml of milk

For the chicken wings, cut the wings below the knuckles and take the centre bones out. Braise In chicken stock and tarragon for 3 hours at 150ºC

9 chicken wings
1 sprig of tarragon
300ml of chicken stock

Once cooked, remove the wings from the stock and allow to cool. Cut in half and roast in hot oil for 2 minutes on each side until golden

Retrieve your pasta. Trim the edges of the semi circle and shape into a tortellini. Heat the lobster stock in a pan and cook the pasta

75ml of lobster stock

To plate, place the sweetcorn purée in the center of the plate and add the tortelloni on top. Arrange 3 of the chicken wing halves around the purée and tortelloni. Garnish with pea shoots

1 handful of pea shoots

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Kevin Mangeolles

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.