Inn On The Twenty’s Lobster Tortellini

Executive Chef Pete Tindall’s exquisite lobster tortellini isn’t just food; it’s an experience. It perfectly balances the creamy lightness of ricotta and spinach nestled within tender, handmade tortellini and is crowned with the rich flavours of fresh lobster. For the ultimate enjoyment, we recommend pairing this dish with a crisp, vibrant Sauvignon Blanc, whose bright acidity and subtle herbal notes beautifully complement the richness of the lobster and the freshness of the greens.

Tortellini with Spinach, Ricotta and Poached Lobster

Serves 4 people

Ingredients

¼ cup Plain flour, keep some aside for dusting
2 Eggs

For the filling:
½ cup Frozen spinach, defrosted
100 g Fresh ricotta, drained
25 g Grated Parmesan cheese or vegetarian hard cheese, plus extra to serve (10g)

For the sauce:
1 tbsp Tarragon, chopped
1 Lemon, juiced
2 Shallots, diced
2 cup Heavy cream
½ cup Sundried tomato pesto

For poaching lobster:
1 Lemon, cut in half
4 Lobster claws
375 ml Sauvignon Blanc
500 ml Water

Method:

1. Place the flour in a mixing bowl or in a heap on a clean work surface, make a well in the center and break in the eggs. Using a fork, gradually mix the flour and eggs together, then knead with your hands to make a smooth dough. Shape into a ball, cover with a clean, damp towel and leave to rest for about 30 minutes.
2. To prepare the filling, squeeze any excess liquid from your defrosted spinach. Finely chop the spinach and combine it with the ricotta, grated parmesan and a little salt and pepper. Set aside.
3. On a lightly floured work surface, roll out the pasta dough until it is wafer-thin. Cut out 8 centimeters (4¼ inch) circles of dough using a round pastry cutter. If you don’t have a pastry cutter use a glass cup or anything approximately the same size. Place dollops of the filling in the center of each round. Then fold over to make a half-moon shape, press to seal.
4. For the lobster poaching liquid, add wine, water and lemon in a large pot. Bring to boil on medium-high heat. When boiling, carefully add lobster to the pot. After 7 minutes, take out the lobster and place in a bowl of ice. Reserve the poaching liquid and reduce by 3/4.
5. Now that the poaching liquid is reduced, add the shallots, lemon juice, heavy cream, and sundried tomato pesto. Bring to a boil and take off the heat. Stir in tarragon and salt and pepper to taste.
6. Bring a large saucepan of salted water to a boil, then add the tortellini and cook for about 5 minutes until cooked through.
7. To serve, spoon the sauce in the bottom of a bowl, and place 3 – 5 tortellini and lobster claws on top.

Wine Pairing: 2024 Bella Terra Vineyards, Sauvignon Blanc

Wine pairing courtesy of Food & Beverage Manager Maribeth McKey from Inn On The Twenty. 

For an unforgettable pairing with our Lobster Tortellini dish, look no further than the 2024 Bella Terra Vineyards Sauvignon Blanc. This wine’s fresh and crisp acidity is ideal for cutting through the richness of the cream sauce and bringing out the lobster’s inherent freshness, ensuring its citrus notes perfectly complement, rather than overpower, the delicate lobster flavours.