Red Lobster Tortellini


  • 2 (8 oz) lobster tail
  • 200 g. flour
  • 3 small beets
  • 2 tbs. unsalted butter, melted
  • 1 tbs. lemon juice
  • 1 tbsp. chopped chervil
  • salt and pepper, to taste
  • 3 cups water plus 1 tbs.

Lemon Cream Sauce

  • 4 tbsp. unsalted butter
  • 1 pint heavy cream
  • zest and juice of 2 lemons
  • 2 garlic cloves, minced
  • 2 tsp. tarragon, chopped
  • salt and pepper, to taste


  • In a pan add 3 cups water and bring to a simmer. Add the lobster tails and simmer for 8-9 minutes, do not let boil.
  • Remove lobster tails from wate. Let tails cool until able to handle.
  • In a bowl combine the butter, herbs, salt and pepper.
  • Remove lobster meat from the shell and chop into small pieces. Add lobster to the butter mixture.
  • In a medium pot boil the beets for 20 minutes until tender. Then rub off the skin.
  • In a food processor blend the beets with 1 tbs. of water.
  • Make a mound of flour on a cutting board or counter.
  • Pour the blended beets in the middle and start to incorporate the flour and beets together with a fork.
  • When pasta begins to form use your hands to bring the remaining flour and beets together to form a dough. Knead thoroughly for 5 minutes.
  • Roll out dough with a rolling pin or a pasta machine.
  • Cut the pasta sheets into circles.
  • Place a spoonful of lobster filling into the center of the circle, fold the circle in halves around the filling, seal the edges with water and bring the ends together.
  • At this point the tortellini can be frozen.
  • If cooking, bring a large pot of salted water to a boil.
  • Add tortellini and cook for 3 minutes or until tortellini floats to the surface.
  • Add tortellini to a skillet with lemon cream sauce.

Lemon Cream Sauce

  • In a large skillet, melt the butter then add garlic and cook until fragrant. Pour in the heavy cream and stir until mixture thickens. Add lemon zest, 1 tbs. lemon juice and 1 tsp. tarragon. Season with salt and pepper.

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