Ingredients

• 1 x 500g/1lb 2oz lobster
• 150ml/5fl oz white wine
• plus a splash
• 300ml/11fl oz fish stock
• 50g/2oz butter
• 85g/3oz scallop meat
• 1 free-range egg white
• 80ml/3fl oz double cream
• 100g/3½oz cooked lobster meat
• diced
• pinch chopped fresh herbs
• 1 pack wanton wrappers
• 2 free-range egg yolks
• knob of butter
• 250g/9oz wild orach (you can use spinach)
• 110ml/4fl oz double cream
• handful sea purslane

Directions

• Cook the lobster in a large pan of boiling water for 3-4 minutes
• then remove the lobster from the pot.
• Remove the claws and return them to the boiling water for an extra minute.
• Heat an ovenproof frying pan
• add the lobster
• lobster claws and white wine
• cover with a circle of greaseproof paper and cook for 1-2 minutes. Turn the lobster and lobster claws over
• then cook for further 1-2 minutes.
• Remove the lobster from the pan and cut the tail into pieces
• with the shell still on. Crack the claws and knuckles and remove the meat. Chop the lobster meat and set aside.
• Chop the head and reserved claw shells and return to the pan with the white wine. Add the fish stock
• cover with a lid and simmer gently for 5-10 minutes.
• Strain the stock through a sieve
• pressing the shells with a ladle to squeeze all the juices out. Return the stock to the heat and bring to a simmer.
• Continue to cook until the volume of the stock has reduced by three-quarters. Whisk in the butter
• a splash of wine and season
• to taste
• with salt and freshly ground black pepper. Keep warm.
• For the lobster tortellini
• blend the scallop meat with a good pinch of salt in a blender or food processor until smooth; then add the egg white and blend until smooth. Gradually blend in the cream.
• Stir in the lobster meat and herbs and leave to chill in the fridge for 15 minutes.
• To make the tortellini
• lay a wanton wrapper on a chopping board and place a teaspoon of the lobster mixture in the centre. Brush the edges with the beaten egg and fold over to form a triangle.
• Cut out a semi-circle using a 10cm/4in round cutter. Wrap the edges of the semi-cirlce around your index finger and join together with a little more beaten egg.
• Repeat with the remaining mixture and wonton wrappers.
• To serve
• heat three-quarters of the lobster sauce until boiling and cook the tortellini for 3-4 minutes
• or until tender. Remove with a slotted spoon and set aside
• then add the reserved lobster tail pieces to the sauce and warm through.
• Meanwhile
• heat the butter in a frying pan and fry the orach (or spinach) for 1-2 minutes
• or until wilted. Remove the orach from the pan and set aside. Add the cream to the pan and continue to cook until reduced slightly. Chop the orach
• stir it into the cream and season
• to taste
• with salt and freshly ground black pepper.
• Blend the remaining lobster sauce with a hand blender to create a foam.
• Place the lobster tail onto serving plates and spoon some orach alongside. Sit the tortellini on a small spoon alongside the orach
• drizzle over some of the sauce and the foam and sprinkle over the sea purslane.