Lobster and miso tortellini

STEPS

Pasta dough

1. Place the flour and eggs in the bowl of a stand mixer fitted with a dough hook. Mix until the ingredients come together. If the dough is dry, add water one tablespoon at at time. Knead until the dough is smooth and elastic, and then wrap tightly in cling film and rest for at least 30 minutes.

Shiitake salt

1. Preheat the oven to 120ºC. Thinly slice the shiitake mushrooms and place them in a single layer on a baking tray lined with baking paper.

2. Bake for 45 minutes or until dried and crisp (but not burnt). Cool completely, then blitz in a spice grinder to a fine powder. Mix with 1/4 tsp salt, and set aside.

Garlic and chive oil

1. Place the oil and garlic in a small saucepan over low heat. Heat until the garlic just begins to turn a pale golden color (do not brown it, or it will taste bitter). Remove from heat and let it cool for 5 minutes.

2. Place the oil (discarding the garlic slices) and the fresh chives into a high-speed blender. Blitz on high for 1–2 minutes until the oil is a vibrant, deep green.

3. Strain through a coffee filter or a fine-mesh sieve lined with muslin cloth.

Lobster filling

1. Chop the lobster meat into small 1 cm cubes, keeping the shells for the bisque.

2. Heat a frying pan over medium heat. Add the butter, and once foaming, add the diced mushrooms, diced zucchini, garlic, salt, and pepper. Cook for 3 minutes. Add the lobster meat and cook for 1–2 minutes until just cooked through. Transfer to a plate to cool to room temperature.

3. Once cool, drain any excess liquid from the mixture so the pasta doesn’t get soggy. Stir in half of the whisked egg to bind the mixture.

Lobster and miso bisque

1. Heat olive oil in a deep frying pan or pot over medium heat. Add the lobster shells and garlic; cook until the shells turn bright red. Add the halved mushrooms and fry until golden (approx. 2 minutes). Add the miso paste and sugar; fry briefly until the miso softens.

2. Add the water until the shells are just covered, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes to infuse the flavors.

3. Strain the liquid through a fine sieve into a clean saucepan (discard solids). Add the cream and butter to the strained bisque, whisk to combine, and season with salt and pepper. Keep warm.

Assemble the tortellini

1. Divide the rested dough into 4 portions (keep covered while working). Roll one portion through a pasta machine until it is roughly 1–2mm thick.

2. Use a 10cm round cutter to cut out circles (aim for 8 per sheet). Brush the edge of each circle with the remaining whisked egg, and place a heaped teaspoon of filling in the center. Fold over to create a half-moon, pressing edges to seal tightly (ensure no air is trapped). Bring the two corners together around your finger and pinch to form the tortellini shape.

   

Cook and serve

1. For the zucchini: In a pan, heat the butter and olive oil. Add the zucchini rounds and cook until tender and slightly golden. Season with salt.

2. For the pasta: Bring a large pot of salted water to a boil. Cook the tortellini for about 3 minutes (until they float and are al dente). Drain gently.

3. To plate: Place the buttered zucchini rounds in the bowl. Top with the tortellini. Pour the warm miso bisque over the pasta. Garnish with fresh basil, drops of the garlic and chive oil, and a dusting of the Shiitake Salt.