Lobster Tortellini
Get ready for a dish that brings together two of life’s greatest pleasures – succulent lobster and an irresistible vodka sauce. Picture this: tender lobster, creamy ricotta, garlic, and lemon all nestled within a perfectly shaped tortellini. Swimming in a luscious pool of vodka sauce, each bite promises an explosion of flavors that will leave you reaching for seconds, thirds, and more. I mean, seriously, just the thought of it has me drooling uncontrollably.
Lobster Tortellini
Alright, let’s be real here. This isn’t your everyday recipe that you’ll whip up on a whim. I mean, who has the time and resources to handcraft lobster tortellini on a regular basis, am I right? But let me tell you, this dish is a true labor of love that you’ll not only appreciate for the time and effort invested but also revel in its sheer deliciousness. Trust me, there’s nothing quite like the taste of homemade pasta, especially when it’s stuffed with succulent lobster and generously slathered in vodka sauce. Brace yourself, because this is the kind of dish that can make someone drop to one knee and propose.
Whats the difference between tortellini and tortelloni?
While very similar, Tortellini and tortelloni are two different types of stuffed pasta. Tortellini is a ring shaped stuffed pasta that is typically filled with meat, cheese, vegetables, or seafood, along with cheese, such as parmesan or ricotta. The filling is usually more compact and dense to fit inside the smaller pasta shape. In contrast, tortelloni have a larger surface area, allowing for a more generous filling. They are often stuffed with a variety of ingredients, including ricotta, spinach, mushrooms, or butternut squash, among others.
Ingredients for lobster tortellini
This recipe celebrates the art of simplicity, elevating everyday components into something extraordinary. We start with the delicate process of crafting handmade tortellini, each fold and pinch a testament to the love and dedication poured into this dish. Then, we delve into the world of luxurious lobster, its succulent meat lending a rich and decadent flavor to every bite. And let’s not forget about the star of the show – the velvety vodka sauce that ties everything together into one heavenly bite. Here’s everything you’ll need:
- All Purpose Flour
- Whole Eggs
- Egg Yolks
- Lobster Tails
- Garlic
- Lemon Zest
- Ricotta Cheese
- Chives
- Extra Virgin Olive Oil
- Shallots
- Tomato Paste
- Vodka
- Heavy Cream
- Red Chili Flakes
- Butter
- Parmigiano Reggiano
How to fold and shape tortellini’s
Mastering the art of folding and shaping tortellini is like unlocking a whole new world. These delicate pasta parcels, filled with the delicious lobster and ricotta mixture, are as beautiful to look at as they are satisfying to eat. Follow these simple instructions to create picture-perfect tortellini that will impress both your eyes and your taste buds.
- Take a round pasta dough piece and place a small teaspoon of the lobster filling in the center. Moisten the edges of the dough with water using your fingertip or a pastry brush. This will help seal the tortellini.
- Fold the dough in half to create a half-moon shape, making sure the filling is enclosed.
- Hold the half-moon shape with your thumb and index finger, then bring the two corners of the straight edge together to form a ring shape. Press and pinch the corners firmly to seal.
- Place the shaped tortellini on a floured surface or a parchment-lined baking sheet to prevent sticking. Repeat the process with the remaining dough and filling.
How to store your lobster tortellini
Now, let’s talk about what to do with any leftovers because, trust me, you’ll want to savor every last bite of this lobster tortellini. If you happen to have some leftovers, here are some tips on how to store and reheat them for future enjoyment.
- To store the leftovers, transfer the tortellini and sauce to an airtight container. Place it in the refrigerator, where it will stay fresh for up to 2-3 days. It’s best to store the pasta and sauce separately to maintain their flavors and textures.
- When it’s time to enjoy your leftovers, you have a couple of options for reheating. One way is to gently reheat them on the stovetop. Simply add a splash of water or broth to a pan, then add the tortellini and sauce. Heat over low to medium heat, stirring occasionally until heated through. This method helps retain the pasta’s texture and the flavors of the sauce.
Remember, the key is to reheat the leftovers gently to avoid overcooking the pasta and compromising its delicate texture. Now that you know how to store and reheat your lobster tortellini, you can enjoy it anytime. Just be prepared to fall in love with it all over again with each reheated bite.
I hope you’ll love this lobster tortellini as much as I do! If you do make them be sure to leave a comment and a rating so I know how you liked them. Also, feel free to share them on social media, I’d love to see how they came out. Enjoy, friends!!
More pasta recipes you’ll love!
Lemon Ricotta Pasta
Lobster Tortellini
Elevate your pasta game with this lobster tortellini. This recipe combines tender lobster, creamy ricotta, and a delicious vodka sauce making it a standout dish that will leave you craving more.
Ingredients
Egg Dough Pasta
- 2 cups all purpose flour (about 300g)
- 4 egg yolks (room temp)
- 2 whole eggs (room temp)
Filling
- 2 lobster tails
- 1 tbsp extra virgin olive oil
- 3 garlic cloves (minced)
- zest of 1 lemon
- 2 tbsp dry white wine
- a bunch of chives – about 10 (thinly sliced)
- ½ cup ricotta
- salt to taste
Vodka Sauce
- 3 garlic cloves (minced)
- 2 shallots (minced)
- 2 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 2 tbsp vodka
- ⅓ cup heavy cream
- 1 tsp red chili flakes (optional)
- salt to taste
- 1 tbsp butter
- 3 tbsp parmesan (grated)
Instructions
Pasta Dough
- Create a well in the flour and add the egg yolks and whole eggs while carefully whisking in the flour until combined.
- Knead the dough for about 10 minutes until the surface is smooth.
- Let the dough rest for a minimum of 30 minutes.
- Once the dough has rested, remove it and cut it in half. Roll out the dough and put it through a pasta machine, laminating it by putting it through on the widest setting. Folding it into a book and repeating these steps around 6 times.
- Then put it through a pasta machine, gradually reducing the thickness until you reach about 1mm.
Filling
- Sauté garlic in olive oil until fragrant. Add white wine and let it reduce before removing from heat.
- Cook the lobster tails and allow them to cool. Then chop them into small pieces. Slice chives thinly.
- In a bowl, incorporate the lobster meat, chives, garlic mixture, lemon zest, ricotta, and salt to taste. Fold together until fully incorporated.
- Cut the dough into rounds and fill each round with the lobster filling. Fold the rounds into tortellini shapes. (see notes above)
Vodka Sauce
- Sauté onions and shallots in a pan until translucent. Add tomato paste and cook for about 2 minutes.
- Pour in vodka and cook for about 5 minutes to allow the alcohol to cook out.
- Add heavy cream and red chili flakes, reduce the heat, and let it simmer for 3 minutes.
- Stir in butter and parmesan, allowing the sauce to cook until smooth and glossy. Add the cooked tortellini to the sauce, stirring gently to coat.
- Garnish the lobster tortellini with more parmesan and torn basil leaves.