Lobster Tortelloni
Lobster Tortelloni
inside lobster tortelloni
Fresh Lobster Tortelloni
fresh Lobster Tortelloni pasta

/ serving

Lobster & Crab Tortelloni with Lemon Pangrattato, Samphire & Sage Butter

A staple sight in coastal Italian restaurants, evocative of locations such as Positano on the Amalfi Coast displayed in the image below. Those lucky enough to have drive along the coastline will be familiar with the small, family-run restaurants, that as you drive, appear on the horizon.

But it’s the waft of fresh seafood cooking in the kitchens of these little, family-run establishments that is most captivating. From aragosta – lobster in Italian – to the most beautiful crab, the donne of these little coastline eating spots typically source freshly-caught seafood directly from nearby fishermen in the morning, giving them time to prepare the catch and create simple but sublime dishes in time for hungry drivers to feast upon as lunchtime arrives. In this dish, we’ve looked to this wonderfully idyllic scene of the Italian coastline for inspiration, combining the most wonderful, crimson-hued lobster with fresh crab meat to create this special filling for our tortelloni. To accentuate the flavour – and indeed do justice to – these ingredients, we dress the tortelloni in a simple, but beautiful, butter infused with sage (a fabulous pairing for seafood), as well as a sprinkling of lemony pangrattato. To finish, we garnish with a little asparagi di mare (the Italians poetically refer to samphire as ‘asparagus of the sea’), adding a final whisper of the Italian seaside – and it’s most beautiful.

(Allergens in bold and underlined

Pasta (56%): Wheat Flour, Egg, Durum Wheat Flour, Water, Salt. 

Filling (44%): Lobster (Crustacean), Crab Meat (Crustacean) (Handpicked: some shell may remain), Whitefish (Fish), Ricotta Cheese (Milk), Tomatoes concentrate, Olive Oil, White Wine (Sulphites), Parsley, Butter (Milk), Garlic, Black Pepper, Salt

GARNISH INGREDIENTS (garnishes packaged separately)

Sage Butter: Butter (Milk), Sage, Salt, Black Pepper

Samphire: Samphire

Lemon Pangrattato: Breadcrumbs (Wheat), Olive Oil, Lemon Zest, Salt, Black Pepper

  1. Bring a large saucepan of salted water to the boil.
  2. Cook the tortelloni in the boiling water for 3-4 minutes until ‘al dente’ (test a corner of one of the tortelloni
  3. first before removing from water).
  4. Whilst the tortelloni cook, put the tarragon butter and samphire in a pan, cover with a lid and heat until
  5. steaming. Once steaming, turn off the heat.
  6. Finally, lift the tortelloni out of the water and transfer to the butter and samphire. Finish with the lemon pangrattato. Toss gently to coat. Buon appetito.

Lobster and Crab Tortelloni: 381kCal

Sage Butter: 150kCal

Samphire: 12kCal

Lemon Pangrattato: 29kCal

Find recipe card here

Story

A staple sight in coastal Italian restaurants, evocative of locations such as Positano on the Amalfi Coast displayed in the image below. Those lucky enough to have drive along the coastline will be familiar with the small, family-run restaurants, that as you drive, appear on the horizon.

But it’s the waft of fresh seafood cooking in the kitchens of these little, family-run establishments that is most captivating. From aragosta – lobster in Italian – to the most beautiful crab, the donne of these little coastline eating spots typically source freshly-caught seafood directly from nearby fishermen in the morning, giving them time to prepare the catch and create simple but sublime dishes in time for hungry drivers to feast upon as lunchtime arrives. In this dish, we’ve looked to this wonderfully idyllic scene of the Italian coastline for inspiration, combining the most wonderful, crimson-hued lobster with fresh crab meat to create this special filling for our tortelloni. To accentuate the flavour – and indeed do justice to – these ingredients, we dress the tortelloni in a simple, but beautiful, butter infused with sage (a fabulous pairing for seafood), as well as a sprinkling of lemony pangrattato. To finish, we garnish with a little asparagi di mare (the Italians poetically refer to samphire as ‘asparagus of the sea’), adding a final whisper of the Italian seaside – and it’s most beautiful.

Ingredients

(Allergens in bold and underlined

Pasta (56%): Wheat Flour, Egg, Durum Wheat Flour, Water, Salt. 

Filling (44%): Lobster (Crustacean), Crab Meat (Crustacean) (Handpicked: some shell may remain), Whitefish (Fish), Ricotta Cheese (Milk), Tomatoes concentrate, Olive Oil, White Wine (Sulphites), Parsley, Butter (Milk), Garlic, Black Pepper, Salt

GARNISH INGREDIENTS (garnishes packaged separately)

Sage Butter: Butter (Milk), Sage, Salt, Black Pepper

Samphire: Samphire

Lemon Pangrattato: Breadcrumbs (Wheat), Olive Oil, Lemon Zest, Salt, Black Pepper

Method

  1. Bring a large saucepan of salted water to the boil.
  2. Cook the tortelloni in the boiling water for 3-4 minutes until ‘al dente’ (test a corner of one of the tortelloni
  3. first before removing from water).
  4. Whilst the tortelloni cook, put the tarragon butter and samphire in a pan, cover with a lid and heat until
  5. steaming. Once steaming, turn off the heat.
  6. Finally, lift the tortelloni out of the water and transfer to the butter and samphire. Finish with the lemon pangrattato. Toss gently to coat. Buon appetito.

Nutrition (per portion)

Lobster and Crab Tortelloni: 381kCal

Sage Butter: 150kCal

Samphire: 12kCal

Lemon Pangrattato: 29kCal

Recipe Card

Find recipe card here