A staple sight in coastal Italian restaurants, lobster nevertheless sits at the very top of the table in terms of rich, indulgent tastes. So we're treating the lobster meat with due respect - hand-filling our tortelloni (literally 'big pies' or 'cakes') for a generous, fresh taste. This week, we've gone a step further, infusing the dough of our tortelloni with squid ink, imparting an onyx hue and intensifying the deep, Mediterranean flavour of this show-stopping seafood dish.
Our indulgent lobster tortelloni are lavished in a beautiful tarragon butter & samphire, highlighting - but not overpowering - the subtle seafood flavours of this elegant pasta dish from the Italian coastline.
INGREDIENTS: (allergens in bold): Fresh Pasta (Durum Wheat Flour, Egg, Squid Ink (Mollucs), Lobster (Crustacean) (37%), Whitefish (Fish), Ricotta Cheese (Milk), Tomatoes, White Wine (Sulphites), Parsley, Olive Oil, Unsalted Butter (Milk), Garlic, Black Pepper, Salt
GARNISH INGREDIENTS: Tarrgon Butter (Butter (Milk), Tarragon, Salt, Pepper), Samphire
Find recipe card here.
Lobster & Squid Ink Tortelloni with Tarragon Butter & Samphire