Lobster tortelloni, roast chicken wings and sweetcorn purée

  • Main
  • medium
  • 6
  • 4 hours 20 minutes, plus 4 hours resting time



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Lobster pasta

Lobster mousse filling

Sweetcorn pureé

  • 2 fresh corn on the cob
  • 75g of butter
  • 100ml of milk

Chicken wings

To plate

For the lobster tortelloni, liquidise the eggs, oil, water and coral. Add to the pasta flour and mix the dough together
Cover with cling film and put in the fridge to rest for a minimum of 4 hours
Roll out on a pasta machine using the 2nd to last setting. Cut into 10cm diameter rings and cover with cling film until ready to fill with the mousse
For the lobster mousse filling, add the cream to the salmon purée. Then add the lobster stock and the lobster claw. Season with salt
Roll the pasta disc through the pasta machine on the last setting once again, and carefully place on the table. Put a tablespoon of lobster mousse in the center of the disc
Fold the pasta over and seal, making sure there are no air pockets. Set aside until needed
For the sweetcorn purée, boil the corn in salted water and then cut the corn from the husks. Put the corn in a bowl, and while hot, add the butter and milk. Liquidise and pass though a fine sieve
  • 2 fresh corn on the cob
  • 75g of butter
  • 100ml of milk
For the chicken wings, cut the wings below the knuckles and take the centre bones out. Braise In chicken stock and tarragon for 3 hours at 150ºC
Once cooked, remove the wings from the stock and allow to cool. Cut in half and roast in hot oil for 2 minutes on each side until golden
Retrieve your pasta. Trim the edges of the semi circle and shape into a tortellini. Heat the lobster stock in a pan and cook the pasta
To plate, place the sweetcorn purée in the center of the plate and add the tortelloni on top. Arrange 3 of the chicken wing halves around the purée and tortelloni. Garnish with pea shoots
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