Lobster Tortellini & Wild Mushroom Bisque – Tony’s recipe at Melplash Show 2014


  • lobster

Cooking the live Lobster

Put the Lobster in the freezer for two hours to put it to sleep.  Take out and put into boiling water.  Depending on the size cook for 15-20 minutes and leave to cool.  Slice the lobster for the tortellini

Egg Pasta

  • 100g 00 flour
  • 1 egg
  • 1 egg yolk
  • 1 tsp olive oil
  • Pinch of salt

To make the pasta

Place the flour on a cold table and make a well in the middle.  Add the eggs, salt and oil.  Slowly mix until the dough starts to come together, then leave to rest for a couple of hours.


Lobster Bisque

  • Shell and remains of Lobster
  • Large onion chopped
  • 1 chilli
  • 1 Star anise
  • Clove Garlic
  • 1 stick Lemon Grass
  • Knob Ginger
  • Shot of Brandy
  • 25g Flour
  • 25g Butter

To make the Bisque

Use the shell and the head of lobster and break into small pieces.  Sweat all of the ingredients except the flour, butter, brandy and lobster shell in a large pan until soft.  Add the Lobster shells and top up with water.  Bring to the boil and simmer for 20 minutes.  Strain and reduce by half then in a small pan melt the butter, add the flour mix and cook for 2 minutes.  Flambé the brandy and slowly add the stock to make the bisque put aside

Lobster Tortellini

  • 100g sliced cooked lobster
  • 50g minced pork
  • 25g coriander, half chopped fresh chilli, tsp Fish Sauce and a knob of butter mixed

 To make the Tortellini

Knead the rested pasta dough and then put through the pasta machine until you get a nice thin sheet of pasta, leave aside.

Make up your lobster mix by mixing the sliced lobster with the pork mince, coriander, fish sauce, chilli and ginger.  Make into small balls.

Cut out circles in the pasta with cutters.  Make the tortellini by using two circles.  Put the lobster mix in the middle and seal gently with the other.  Put into boiling salted water and cook for four minutes.

Prepare the wild mushrooms

Trim and clean 100gms of Pied de Bleu wild mushrooms, sauté until golden brown with a little butter.

You are now ready to plate up the dish.