Squid Ink Tortelloni with...Squid Ink Tortelloni with Butter-Poached Lobster & Prosecco Emulsion

Exquisite handmade black pasta filled with a delicate lobster mousse, accented by a light Prosecco foam and citrus-infused herb oil.

Ingredients

Cooking Instructions

1. 01

   Sift flour onto a clean surface, create a well, and add eggs and squid ink. Gradually incorporate to form a dough; knead for 10 minutes until silky. Wrap and rest for 30 minutes.

2. 02

   In a chilled bowl, fold together the lobster meat, ricotta, lemon zest, and chives. Season with white pepper and a touch of sea salt. Refrigerate until needed.

3. 03

   Roll the pasta dough through a machine to the thinnest setting. Cut into 8cm circles. Place a teaspoon of filling in the center, fold into semi-circles, and join the ends to form tortelloni.

4. 04

   In a small saucepan, reduce the Prosecco by half over medium heat. Whisk in 20g of cold butter and the soy lecithin. Use an immersion blender to create a stable foam.

5. 05

   Gently melt the remaining butter in a shallow pan at 60°C. Keep warm to glaze the pasta later.

6. 06

   Cook the tortelloni in a large pot of boiling salted water for 3-4 minutes until they float. Drain and immediately toss in the melted cultured butter.

7. 07

   Plate five tortelloni per person. Spoon the Prosecco foam over the pasta and garnish with micro-greens or edible gold leaf for a Michelin-star finish.