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KTVB Kitchen: How to cook Chef Topple's Lobster Tortellini with lobster sauce

Chef Steven Topple with Ragazza di Bufalo Italian Restaurant drove down from Donnelly to join us in the KTVB Kitchen and show us how to make this delicious lobster tortellini.


Fresh Pasta Dough

3 ½ cups of all-purpose flour
4 large eggs
½ teaspoon of extra virgin olive oil

Put flour onto the surface, make a well in middle, place egg yolks and olive oil into the middle, then slowly incorporate the walls of the well to make a dough. Knead for about 5 minutes until everything is incorporated very well. You may need a little splash of water or flour really depending on the weather.

Lobster Filling

1 pound of cooked lobster, chopped up into small dice
1 green onion, chopped finely
1 lemon zested and juiced
¼ cup of mascarpone cheese
Salt and pepper

Mix the ingredients together in a bowl. Season with salt and pepper. Place into the pasta dough to make the tortellini shape, roll out pasta dough using a pasta machine to the lowest setting, then place onto a table. Then, using a round cookie cutter, cut out round shapes, place a small amount a tablespoon of filling in the middle, then fold in half. Then take the two edges and fold in to create a tortellini shape. Place tortellini into some boiling salted water, cook for about 2 minutes, strain and reserve hot.


1 small onion peeled and diced
2 cloves of peeled and chopped garlic
2 cups of cream
1 teaspoon of lobster base
Splash of Marsala
Salt and pepper

In a sauté pan, cook onion and garlic with a lobster base. Once soft and cooked add in Marsala wine, reduce by half and add in the cream. Reduce again and season with salt and pepper. Strain the sauce using a fine sieve. Be cautious, as the lobster base might be salty to start with.

To finish

Place lobster tortellini in a bowl, spoon over some of the lobster sauce, sprinkle with parmesan cheese, serve and enjoy.

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