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Lobster Tortellini with White Wine Cream Sauce

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Blue Moon Belgian White

Bottle Image (Fullsize): 


Bottle Image (Fullsize): 

Leinenkugel Sunset Wheat

Bottle Image (Fullsize): 
Serving Size: 




  • 3/4 cup all-purpose flour (plus extra as needed) 
  • 1/4 cup whole wheat flour (or more all-purpose) 
  • 1/2-3/4 cup warm water. 
  • optional: pinch of salt

Lobster Filling:

  • 8-9 oz. lobster tail 
  • 1 1/2 cups water 
  • 2 TBSP unsalted butter, melted 
  • 1 TBSP lemon juice 
  • 1/4 tsp. garlic powder 
  • 1/8th tsp. paprika 
  • 1-2 grinds fresh cracked black pepper


  • 1.5 TBSP unsalted butter 
  • 1.5 TBSP AP flour 
  • 1/2 cup of the strained and reserved lobster cooking liquid (can substitute fish stock, vegetable stock, or water) 
  • 3/4 cup white wine (use the whites listed above)
  • 1/2 cup heavy cream 
  • 1/4 tsp. nutmeg - freshly grated if possible 
  • 2 TBSP fresh chopped parsley, plus more for garnish 
  • Salt to taste 
  • Fresh cracked pepper to taste
  1. Mix flours in a bowl and create a well in the middle. Pour in 1/2 cup of the water and begin mixing with your fingertips. Add more water 1 TBSP at a time as needed until most of the dry flour from around the edges and bottom of the bowl have come together. 
  2. Dump the dough onto a well-floured work surface and begin kneading - pressing the dough away from you with the palm of your hand, and then folding it back onto itself and pressing it away again. Add flour as needed to keep the dough from sticking. 
  3. Once the dough is soft and smooth, you're done. Form it into a ball and wrap in plastic. Let it rest for at least 1 hour, or store it in the fridge for up to a couple days. 
  4. Using a pair of clean scissors or kitchen shears, cut along the underbelly of the lobster tail just to either side of the legs. 
  5. Peel back the legs and belly of the shell, and then cut horizontally to detach it near the base. Using a small blade or paring knife, gently cut around the meat to help separated it from the shell. 
  6. Heat 1 cup of water in a pot on the stove, or in your steamer. Once it begins to steam, set the lobster tail belly up (shell down) onto your steamer tray and lower into your steamer or pot. Cover with a lid and let steam 6-8 minutes (depending on the size of your tail) or until the shell has turned bright red all over and the meat has gone from translucent to opaque. 
  7. Remove the lobster and set aside to cool. 
  8. Note: Do not discard the steaming water! Strain 1/2 cup of the lobster steaming water, and reserve for later. 
  9. While the lobster is steaming, combine butter, lemon juice, and spices in a bowl. Once the lobster has cooled enough to handle, gently pull the meat from the shell. It should come out fairly easily. Cut the meat in half lengthwise, or just make an incision down the back about 1/4 inch deep, to reveal the vein. 
  10. Using the side of your knife or your fingers, gently scrape the vein away from the meat and discard. Run the lobster under water to help rinse the vein away if necessary. 
  11. Cut/shred the cleaned lobster meat into very small pieces - no larger than 1/8th of an inch - and toss into the butter/lemon mixture. Set aside. 
  12. To prepare the tortellini: Once your pasta is done resting, remove it from the plastic and lay it on a lightly floured surface. 
  13. Note: tear your dough in half and work with 1 half at a time. Keep the second half wrapped in plastic so it doesn't dry out.
  14. If you have a pasta machine, begin rolling it though the widest setting, folding it over itself, and passing it through again before rolling it slightly thinner and thinner. If you're rolling it the old fashioned way, I'd say go as thin as you can manage. 
  15. Once your dough is as thin as you'd like it, cut it into squares or circles. 
  16. Into the middle of a square (or circle) of pasta, scoop a small amount of the lobster and butter mixture - no more than 1/4-1/2 tsp. 
  17. Using a pastry brush or the tip of a finger, lightly dampen the edges of the pasta. Fold the square over, connecting two opposite corners, and press the edges down to seal them. Once you have a little triangle, hold it on your fingers and use your thumb to push the filling towards the top of the triangle. At the same time, bend the tips of your fingers to curl the top of the triangle forward. 
  18. Make the sauce while bringing a pot of salted water to a boil for the tortellini.
  19. In a pan over medium heat, melt the butter. Add flour, and stir to make a paste. Let it cook 1-2 minutes, stirring occasionally, or until the roux begins to bubble slightly. 
  20. Add the reserved lobster water, bring to a boil, and stir for one minute to thicken. Add white wine, reduce heat to medium, and cook until reduced by half. Reduce heat to low, and begin whisking. 
  21. While whisking drizzle in the cream and let cook until thick enough to coat the back of a spoon. Add nutmeg, parsley, salt and pepper. Taste and adjust seasonings. 
  22. Once the pot of water comes to a boil, add the Tortellini in batches (maybe a dozen or two at a time, depending on the size of your pot) and let cook 2-3 minutes if fresh, 3-5 minutes if frozen, or until the pasta floats to the top. 
  23. Using a slotted spoon or strainer, transfer pasta to a colander and repeat with remaining tortellini. 
  24. Once the sauce has thickened, add the cooked and drained tortellini, stir to coat, and serve immediately. 
  25. Garnish with extra parsley, or serve with sauteed vegetables.

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