Lobster tortelloni, roast chicken wings and sweetcorn purée

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

PT4H20M

PT4H

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Ingredients

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Imperial

Lobster pasta

Lobster mousse filling

Sweetcorn pureé

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

Chicken wings

To plate

1
For the lobster tortelloni, liquidise the eggs, oil, water and coral. Add to the pasta flour and mix the dough together
2
Cover with cling film and put in the fridge to rest for a minimum of 4 hours
3
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
4
For the lobster mousse filling, add the cream to the salmon purée. Then add the lobster stock and the lobster claw. Season with salt
5
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
6
Fold the pasta over and seal, making sure there are no air pockets. Set aside until needed
7
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
8
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
9
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
10
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
11
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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