Lobster Tortelloni Recipe

Make pasta dough

On a clean work surface, combine all-purpose and semolina flours; make a well. Crack eggs and yolk into the well, add olive oil and 1 tsp salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic, adding a few drops of water if dry. Wrap in plastic and rest at room temperature for 30 minutes.

Prepare filling

While dough rests, finely chop the cooked lobster meat. In a bowl combine lobster, ricotta, mascarpone, lemon zest, chives, grated Pecorino, 1/2 tsp salt and 1/4 tsp black pepper. Mix until homogeneous but slightly chunky. Taste and adjust salt/pepper; refrigerate until ready.

Roll and shape tortelloni

Divide rested dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece to about 1.5–2 mm thickness (thin but not translucent). Cut rounds about 3.5–4 inches (9–10 cm) diameter or use a cutter. Place 1 heaping teaspoon (about 8–10 g) of filling in center of each round. Lightly brush perimeter with water. Fold round into a half-moon, press to seal and remove air. Bring the two corners together and press to form tortelloni/tortellini shape. Place on a floured tray; cover lightly to prevent drying. Repeat until filling is used. Yield: about 24–30 tortelloni depending on size.

Cook tortelloni

Bring a large pot of salted water to a gentle rolling boil. Cook tortelloni in batches for 3–4 minutes or until they float and the pasta is al dente. Transfer with a slotted spoon to a bowl and reserve 1 cup of cooking water for the sauce.

Prepare bisque base

In a heavy skillet or saucepan, melt 3 tbs unsalted butter over medium-high heat. Add lobster shells and brown for 4–5 minutes, stirring, until fragrant. Add chopped carrot, onion and celery and sweat for 6–8 minutes until softened but not colored. Stir in tomato paste and cook 2 minutes.

Deglaze and simmer

Pour in white wine and deglaze, scraping browned bits from the pan. Reduce wine by half. Add fish stock (or water), thyme sprig and bay leaf. Simmer gently, partially covered, for 25–30 minutes to extract flavor from shells.

Strain and purée

Remove shells, thyme and bay leaf. Strain broth through a fine-mesh sieve into a clean pot, pressing solids to extract liquid. Return liquid to medium heat. Optional: for a smoother bisque, purée solids (without shells) in a blender with a little cooking liquid and pass through a fine sieve back into the pot. Stir in heavy cream and sherry/Madeira if using. Simmer gently for 5–7 minutes until slightly thickened. Season with 1 tsp salt and 1/2 tsp pepper. Finish by whisking in 1 tbs cold unsalted butter for sheen and richness.

Finish sauce to consistency

If sauce is too thick, loosen with reserved pasta cooking water, 1–2 tbs at a time, until it coats a spoon. Keep warm over low heat while tortelloni cook.

Add lobster meat (optional)

If you prefer extra lobster in the sauce, fold in 2–3 oz chopped cooked lobster just before combining with pasta and warm through gently (30–60 seconds).

Combine cooked tortelloni with warm lobster bisque in a sauté pan over low heat. Gently toss or swirl for 30–60 seconds so pasta is glazed, adding reserved pasta water as needed to create a silky sauce that clings to the pasta.

Plate 5–6 tortelloni per person (or appropriate portion) in shallow bowls. Spoon additional warm bisque around and over the pasta. Shave Pecorino Romano from the cheese wheel over each portion generously. Garnish with minced chives and a small drizzle of good olive oil or a few dots of melted butter. Serve with lemon wedges on the side for optional brightening.

If presenting with a hot Pecorino wheel: place a warmed, hollowed cheese wheel on the table and spoon hot bisque over the interior of the wheel before tossing pasta briefly inside to pick up cheese, then plate immediately (optional, requires a warmed wheel and care).