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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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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
6
Fold the pasta over and seal, making sure there are no air pockets. Set aside until needed
7
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
8
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
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
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.
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Lobster tortelloni, roast chicken wings and sweetcorn purée
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Lobster tortelloni, roast chicken wings and sweetcorn purée
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