Lobster and black truffle tortellini with scallops, tomato concasse, red cerignola olive, and St. Andre espuma.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen in partnership with RAK.
Filling
INGREDIENTS
- 1 ea. Lobster tail, chopped small
- 3-4 ea. Cooked artichoke quarters, chopped
- 2 ea. Small pickled sweet pepper, julienne
- 1 tbsp. Grated black truffle
- 1 tbsp. Grated Parmesan
- 2 tbsp. Ricotta
- Pinch Lemon zest
METHOD
- Chop and mix ingredients in a bowl.
- Set in refrigerator/ walk-in.
Dough
INGREDIENTS
- 1 cup Flour
- 4 ea. Egg yolks
- 1 tsp. Milk
- 1 tsp. Olive oil
METHOD
- Form dough and knead for 10 minutes. Let rest for 15-20 minutes.
- Roll out thin and cut into circles.
- Add filling and form tortellini.
St. Andre Espuma
INGREDIENTS
- 1 cup Cream
- 3-4 oz. St. Andre cheese
- 1 tbsp. Parmesan
METHOD
- Bring cream just to a boil. Add into Vitamix and blend in the St. Andre and Parmesan cheese on high.
- Strain and add into a whipper.
- Charge, shake, and dispense when ready to plate.
Garnish with seared scallops, torched tomatoes (skin removed), shaved olive, and more black truffle.
