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.