Lobster tortellini with kohlrabi, apple and kale sprouts

Serves 8 when served as a starter or 4 as a  main course

Lobster filling

• 1                    Lobster
• 30 g               Butter
• 15 g               Wheat flour
• 100 ml           Milk
• 50 ml             Cream
• 50 ml             Salt
• 2 l                  Water

Bring the water to a boil with the salt – it should be salty like the ocean! Kill the lobster as shown. Detach the claws from the body. Cook the body for 3 minutes and the claws 5 minutes. Take out the meat. Chop the meat from the claws and the joints. Divide the tail so that everyone gets one piece each – place in the fridge until serving.

Fry the butter with the flour without any coloration. Add milk and cream and boil while whisking until the sauce thickens. Season with salt and pepper. Let the sauce cool and add the chopped lobster. Pour the sauce into a piping bag.

Tortellini

•  250 g             Durum wheat flour
• 1,5 tsp           Salt
• 2                    Egg
• 3                    Egg yolks
• 0,5 g              Saffron
• 1 tsp              Olive oil
• 10 leaves       Sage
• 50 g               Butter

Place all ingredients except the sage and the butter in a food processor and run it until a smooth dough is formed. Cover the dough in cling film and leave in the fridge at least 1h to let it set. Roll out the dough in a pasta roller (steps 1-7) and cut out circles. Add the lobster filling and fold into tortellini as instructed by the chef. Before serving, cook for 2 min in salted water. Fry the sage in butter and toss the cooked tortellini in the butter.

Lobster sauce

•                       Lobster shells
• 2                    Garlic cloves
• 1                    Vine tomato
• ½                   Shallot
• 150 ml           White wine
• 200 ml           Chicken stock
•                       Tomato vinegar

Burn the shells with a blow torch. Crush the garlic and cut the cut the tomato into 2, keep the stalk. Bake the tomato, stalk, garlic and shallot for 20 min in the oven at 220°C. Combine all vegetables in a saucepan, fry them and deglaze with the wine. Add the chicken stock and reduce by ½. Strain the sauce and season with salt, pepper and vinegar.

Garnish

• 100 g             Creamcheese
• 1 small           Kohlrabi
• 100 ml           1-2-3 pickling liquid
• 1                    Apple
• ¼ box            Kale sprouts
• 10                  Cocktail tomatoes

Slice the kohlrabi thinly. Cut out circles and pickle until serving. Slice the apple and halve the tomatoes before serving.