Lobster and Scallop Tortellini with a Bisque
Lobster and Scallop Tortellini with a Bisque
Derek Lau
Serves: 4
Preparation time: 60 minutes
Cooking time: 60 minutes
Difficulty: Hard
Ingredients
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Lobster and Scallop Filling
200g lobster meat
200g scallop meat
Zest of 1 lemon
80ml crème fraiche
1 tbsp fennel fronds, diced finely
Salt and pepper
Pasta
300g ‘OO’ flour, plus extra for dusting
3 eggs
1 egg yolk
Salt
EVOO
Bisque
EVOO
1 large onion, diced
2 carrots, diced
3 celery sticks, diced
1 fennel, diced
4 cloves garlic, minced
2 tbsp tomato paste
400ml diced tomatoes
50ml vermouth
150ml dry white wine
Lobster shell
2 bay leaves
1 tsp cayenne pepper
2L fish stock
½ cup cream
Lemon juice
Salt and pepper
Method
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1. For the pasta, mix together the flour, eggs, salt and a generous glug of olive oil. You can use a stand mixer with a dough hook. Shape into a ball, wrap in cling film and set aside until ready to roll out.
2. For the filling, dice finely the lobster and scallop meat (or you can use a food processor). Mix together the zest, crème fraiche, diced fennel fronds, salt and pepper and set aside.
3. For the bisque, heat EVOO in a pan, add the onions, garlic, celery, fennel, carrots and shells. Cook until golden and translucent. Then add the vermouth, wine and bay leaf. Continue to cook for another 8 minutes.
4. Add the tomato paste, tomatoes, cayenne pepper and fish stock. Simmer for 45 minutes.
5. Remove the bay leaf, add all ingredients into a blender and blitz. Strain the bisque to remove any of the shell. You may need to do this twice.
6. To finish, add in the cream and balance with lemon juice, salt and pepper. If you prefer it thicker, then you may want to make a roux and mix that through. Set aside for serving.
7. To assemble the pasta, roll the pasta until thin, and cut circles out of it. Place a spoon of filling into the centre of the circle and fold into a tortellini. Fold, and set aside for serving.
8. To cook the pasta, place the tortellini into boiling water and cook until they have floated until the top. Remove from water and set aside.
9. To serve, place the bisque in the bottom of the bowl. Put the tortellini on top and garnish with fennel fronds. I served mine with a parsley oil as well.
