Lobster tortellini with fennel sauce


Roll up your sleeves and get crafting for this truly luxurious meal - handmade pasta with fennel cream sauce, garnished with fried balls of courgette.

Equipment and preparation: for this recipe you will need a pasta machine and a melon baller.


For the tortellini

  • 2 whole lobsters, cooked
  • 150g/5½oz ‘00’ pasta flour, plus extra for dusting
  • 50g/1¾oz semolina, plus extra for dusting
  • 2 free-range eggs

For the fennel and cream sauce

For the garnish