Homemade lobster tortellini recipe with brown butter que gases componen el aire


Dude! Whoa! Holy Smokes!! This Homemade Lobster Tortellini Recipe with Brown Butter is R.I.D.I.C.U.L.O.U.S. I know there is a lot going on in this video and it seems like it may be more difficult than it actually is, but I promise stick with me because this is way easier than you may have though, and honestly it only took 2 hours total to make. Yes, if you aren’t used to cooking than 2 hours can seem a little long, but when you are making some pretty cool elegant meals then that’s really not that bad at all. When I do these Soigne style videos it’s my goal to bring you food super up close that is a bit nicer than the norm and certainly cooler in style and recipes than that of the “Tasty” branded videos. No offense Tasty, but I started Soigne 6 months before Tasty ever came out!! Okay, I digress.

If you’ve heard of the term, “brown butter” but have never made it, don’t worry because this is hands down the easiest part of this recipe. You literally dump some whole unsalted butter into a pot over medium-low heat and cook it until the milkfats brown leaving the butter with the most amazingly sweet nutty taste that acts as a wonderful sauce or finishing baste to just about anything. Yeah that last sentence was probably a little long, whoops! It probably takes about 10-15 minutes in total to do it but you have to keep an eye on it so that it doesn’t over cook and burn so unfortunately you can’t do too much on the side while this is cooking, you have to watch it.

There are many ways to cook lobster, you can broil it, bake it, grill it, boil it, but this case I simmered it in a delicious broth known as a court bouillon. Ok, so it’s not a perfect traditional court bouillon, because I don’t just have fish fumet (stock) lying around nor fish bones hanging in the freezer to make any, so this is a great home alternative for those great home cooks looking to make an insanely delicious meal! It’s a combination of water, white wine, butter, herbs, lemon juice and salt, and you can also add in some roughly chopped mirepoix to kick it up a bit more. I added the lobster shells as well to it just to try and give it a bit more lobster flavor. In fact, once you are doing simmering the lobster tail meat you can continue to cook the liquid mixture for a bit longer to make a nice little tasty lobster stock. I used a bit of the stock at the end along with the browned butter to give it a little more lobster flavor. Definitely freeze the rest because this stuff is really good! Once the lobster is cooked you want to chill it and then slice it thin for the filling. I tossed the lobster slices around with some crème fraiche, chopped chives, tarragon, lemon juice, parmesan cheese and salt. Honestly I ate a spoonful of it before I used it as stuffing and DANG is it soooo good!

I’ve been making a ton of homemade pasta lately, and every time it’s just so enjoyable. I know I’m sure you are thinking I’m nuts but it’s just therapeutic for me. Honestly it’s the way my ancestors did it, it’s the way my grandma did it, so it’s the way I do it. Not-too-mention, it’s really easy to make – it’s 3 ingredients, flour, eggs and salt. I love the simplicity of it and I love rolling it out until it’s to that perfect consistency where you can see through it. Once the dough is rolled out, you want to use a circle cutter to cut out the individual tortellini’s. Place a small amount of the lobster stuffing to the center of the cut out pasta dough and fold it over and make in half and then fold together and pinch the small ends. Sorry if this is tough to follow, because it’s really hard to explain in words so your best bet is to watch the video!!

I finished off the dish with some roasted tomatoes, some of the left over broth, brown butter and micro greens for a beautiful finished elegant dish. You want to impress someone soon, then make this Homemade Lobster Tortellini Recipe with Brown Butter