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Lobster Tortellini

February 16, 2022

Lobster Tortellini

 

What is lobster tortellini? 

Tortellini is a type of pasta that originates from the Emilia region in northern Italy. 

Round in shape and typically filled with various types of meats and cheese, it’s a hearty and satisfying dish that immediately brings a sense of warmth and comfort. 

Sometimes confused with ravioli, the rather similar, yet square-shaped, stuffed Italian pasta, tortellini tastes most delicious when made with fresh pasta dough, and served with a creamy or tomato-based sauce. 

As always, we like to do things a bit differently here at Chef Middle East and our expert chefs have come up with a creative twist on this authentic Italian specialty. 

Our lobster tortellini is a unique dish made with fresh and wholesome ingredients. Whether you’re looking to impress your better half or host a dinner party to remember, this beautiful delicacy is guaranteed to satisfy even the biggest of appetites, and attract countless praise from your guests. 

 

Key ingredients

Although lobster tortellini might not be the simplest dish to make in the world, you’ll be rewarded for your hard work with a wonderful palate pleaser that provides the perfect combination of flavours and textures with every bite. 

The recipe is split into three sections: the stuffing, the tortellini and the sauce.

Of course, lobster is the star of the show in this creative dinner time treat and we recommend using our fresh and premium quality lobster tails for both the stuffing and the creamy sauce. 

Equally, although the pasta dough only contains three ingredients, it’s important that they’re all top quality in order to ensure that you create the correct consistency and taste for your immaculate stuffed little parcels. Our chefs swear by using De Cecco Semolina and Eifix egg yolks and Eifix whole eggs, while the decadent sauce is gently flavoured with Olmeda Fish Stock and Paysan Breton Cream.

 

Top tips from our chef

Make sure you use lots of flour to prevent your tortellini shapes from sticking to the surface you’re working on, or to each other.

It’s also important to use only a very small amount of filling in each pasta circle (roughly less than a teaspoon) as this reduces the chances of the tortellini tearing, or the shapes not forming properly.

If you’re struggling to get the pasta circles to stick together properly, try adding a bit of water around the edge of each piece.

Finally, remember that tortellini only takes three minutes to cook. Set yourself a timer to ensure you don't let it bubble away for too long. After all, the last thing you want is to stumble at the final hurdle and cause your lovingly crafted tortellini parcels to burst because you got distracted while they were in the pan.

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