Scallop Tortellini and Lobster Tail

YUMMY ON THE MENU

Photo by Patrick Gitau

INGREDIENTS

Scallop Filling:

• 125g scallops (You can use prawn)

• 25ml egg whites

• 75ml cream

• 5g grated ginger (fresh)

• 2 tsp salt

• 1/2 tsp of white pepper

Tortellini Pasta:

• 300g flour

• 12 egg yolks

• 1 whole egg

• 4tsp salt

• 1 lobster tail (blanched for 3 minuteswhole lobster, peel tail from shell and keep chilled in fridge)

Lobster Sauce:

• 340g peeled lobster bodies

• 30g butter

• 50g fennel

• 2 large tomatoes, sliced

• 2 tbsp tomato paste

• 240ml Hennessey

• 1ltr pre- made Lobster liquid

METHOD

1. For the Scallop filling, in a blender, put in the scallop flesh, blend for 1 minute, add the remainder of the ingredients and blend until smooth. Put into a piping bag and keep refrigerated

2. For the Pasta, mix all the ingredients in a blender, once mixed roll into a ball and keep under a dump cloth, portion into 120gr (for one person) and roll out into a thin layer. Using a square cutter 8.5cm by 8.5cm cut the dough. Sprinkle some flour onto the surface so the dough does not stick to the surface. Once cut, pipe the scallop mixture onto the square-shaped dough, fold the square along the diagonal, brush the edges with water to seal, making sure there is no air pocket. Once folded, with your index finger in the centre of the triangle roll the pasta and join it end to end. Dust and keep refrigerated if planning to use immediately. Keeps well frozen.

3. For the sauce, heat a heavy-based pan over medium-high heat and sear lobster shells for about 3 minutes in olive oil. Then add the butter and roast the shells some more until they turn bright red. Add the tomato slices and fennel. Roast for about 5 minutes, add the tomato paste and cook for 5 minutes stirring constantly so as not to burn. Add the Hennessy and reduce, add the lobster stock and simmer 25 minutes. Remove and strain. Reduce the sauce to get a thick consistency.

4. To finish take the lobster tail, in a separate shallow pan, heat 100ml lobster stock. Place the tail in the stock and baste until slightly firm and hot. In another pot, boil water and olive oil for your tortellini pasta. Poach 3-4minures. Saute in a pan with olive oil, remember to season.