BOISE, Idaho — INGREDIENTS AND PREPARATION
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.
Sauce
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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