Dude! Whoa! Holy Smokes!! This Homemade Lobster Tortellini Recipe with Brown Butter is R.I.D.I.C.U.L.O.U.S. I know there is a lot going on in this video and it seems like it may be more difficult than it actually is, but I promise stick with me because this is way easier than you may have though, and honestly it only took 2 hours total to make. Yes, if you aren’t used to cooking than 2 hours can seem a little long, but when you are making some pretty cool elegant meals then that’s really not that bad at all. When I do these Soigne style videos it’s my goal to bring you food super up close that is a bit nicer than the norm and certainly cooler in style and recipes than that of the “Tasty” branded videos. No offense Tasty, but I started Soigne 6 months before Tasty ever came out!! Okay, I digress.
If you’ve heard of the term, “brown butter” but have never made it, don’t worry because this is hands down the easiest part of this recipe. You literally dump some whole unsalted butter into a pot over medium-low heat and cook it until the milkfats brown leaving the butter with the most amazingly sweet nutty taste that acts as a wonderful sauce or finishing baste to just about anything. Yeah that last sentence was probably a little long, whoops! It probably takes about 10-15 minutes in total to do it but you have to keep an eye on it so that it doesn’t over cook and burn so unfortunately you can’t do too much on the side while this is cooking, you have to watch it.
There are many ways to cook lobster, you can broil it, bake it, grill it, boil it, but this case I simmered it in a delicious broth known as a court bouillon. Ok, so it’s not a perfect traditional court bouillon, because I don’t just have fish fumet (stock) lying around nor fish bones hanging in the freezer to make any, so this is a great home alternative for those great home cooks looking to make an insanely delicious meal! It’s a combination of water, white wine, butter, herbs, lemon juice and salt, and you can also add in some roughly chopped mirepoix to kick it up a bit more. I added the lobster shells as well to it just to try and give it a bit more lobster flavor. In fact, once you are doing simmering the lobster tail meat you can continue to cook the liquid mixture for a bit longer to make a nice little tasty lobster stock. I used a bit of the stock at the end along with the browned butter to give it a little more lobster flavor. Definitely freeze the rest because this stuff is really good! Once the lobster is cooked you want to chill it and then slice it thin for the filling. I tossed the lobster slices around with some crème fraiche, chopped chives, tarragon, lemon juice, parmesan cheese and salt. Honestly I ate a spoonful of it before I used it as stuffing and DANG is it soooo good!
I’ve been making a ton of homemade pasta lately, and every time it’s just so enjoyable. I know I’m sure you are thinking I’m nuts but it’s just therapeutic for me. Honestly it’s the way my ancestors did it, it’s the way my grandma did it, so it’s the way I do it. Not-too-mention, it’s really easy to make – it’s 3 ingredients, flour, eggs and salt. I love the simplicity of it and I love rolling it out until it’s to that perfect consistency where you can see through it. Once the dough is rolled out, you want to use a circle cutter to cut out the individual tortellini’s. Place a small amount of the lobster stuffing to the center of the cut out pasta dough and fold it over and make in half and then fold together and pinch the small ends. Sorry if this is tough to follow, because it’s really hard to explain in words so your best bet is to watch the video!!
I finished off the dish with some roasted tomatoes, some of the left over broth, brown butter and micro greens for a beautiful finished elegant dish. You want to impress someone soon, then make this Homemade Lobster Tortellini Recipe with Brown Butter
Homemade Lobster Tortellini Recipe with Brown Butter
For the Brown Butter:
- 2 sticks of cold unsalted butter
For the Lobster:
- 4 cups of water
- 1 stick of unsalted butter
- 2 cups of dry white wine
- 8 sprigs of fresh parsley
- 4-6 sprigs of fresh thyme
- juice of 1 lemon
- 8 ounce jar of clam juice
- 1 1/2 tablespoons of salt
- 2 6- ounce lobster tails meat removed and shells reserved
- 1/4 cup of creme fraiche
- 1 tablespoon of sliced fresh chives
- 1 teaspoon of chopped fresh tarragon
- juice of 1 lemon
- 1/4 cup of grated parmesan cheese
- Kosher salt and fresh cracked pepper to taste
For the Pasta:
- 1 ¼ cups of semolina flour
- 1 ¼ cups of flour
- 4 eggs
- pinch of Kosher salt
- Brown Butter: Add the butter to a small pot and cook over medium low heat until all of the milk fats have been cooked, about 10-15 minutes. Once the butter appears light brown in color then remove it from the stove and keep warm.
- Lobster: In a medium size pot heat together the water, butter, wine, parsley, thyme, lemon juice, lemons. clam juice, salt, and lobster shells to a simmer. Add the lobster meat and cook gently over low heat for 3 to 4 minutes or until the lobster is just done. Remove the lobster and chill. Strain the court bouillon and reserve 2 cups.
- Once the lobster is chilled, roughly slice/chop it and mix it together in a medium size bowl along with the creme fraiche, chives, tarragon, lemon juice, parmesan cheese, and salt and pepper. Keep cool before stuffing into pasta.
- Pasta: Sift together the flours onto a clean surface and then form a well with it.
- Next add the eggs to the center of the well and whisk with a fork until combined and then slowly begin to add in the flour from the edges.
- Once the egg and flour are combined used a pastry knife to scrape the surface to bring it all together to form a dough.
- Knead for 6 to 8 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.
- Remove the plastic from the dough and cut it into ¼’s.
- Lightly flour ¼ of the dough and lightly roll it out. Run it through the hand crank pasta maker on the 0 setting.
- Fold the dough into 1/3’s and then run it through the hand crank pasta maker again. Repeat 1 more time.
- Change the setting from 0 to 5 and then run it through the hand crank pasta maker.
- Cut the dough ever 15”-18” inches long, dust it with flour on both sides and then using a 2 1/2 diameter circle round make dough circles until all the dough has been used.
- Place a small amount of lobster stuffing to the center of the circle dough and brush the top 1/2 of the circle dough with water. Fold the dough over and pinch to seal. Next fold the ends together and pinch to make tortellini. Repeat until everything has been used.
- Boil the tortellini in boiling salted water until al dente, about 3 to 4 minutes, and then place them in a bowl. Add in a bit of the left over stock, brown butter, and garnish with fresh shredded parmesan cheese, micro greens and roasted tomatoes.