Lobster & Crab Tortelloni with Lemon Pangrattato, Samphire & Sage Butter

Story

A staple sight in coastal Italian restaurants, evocative of locations such as Positano on the Amalfi Coast displayed in the image below. Those lucky enough to have driven along the coastline will be familiar with the small, family-run restaurants, that as you drive, appear on the horizon. But it’s the waft of fresh seafood cooking in the kitchens of these little, family-run establishments that is most captivating. From aragosta – lobster in Italian – to the most beautiful crab, the donne of these little coastline eating spots typically source freshly-caught seafood directly from nearby fishermen in the morning, giving them time to prepare the catch and create simple but sublime dishes in time for hungry drivers to feast upon as lunchtime arrives. In this dish, we’ve looked to this wonderfully idyllic scene of the Italian coastline for inspiration, combining the most wonderful, crimson-hued lobster with fresh crab meat to create this special filling for our tortelloni. To accentuate the flavour – and indeed do justice to – these ingredients, we dress the tortelloni in a simple, but beautiful, butter infused with sage (a fabulous pairing for seafood), as well as a sprinkling of lemony pangrattato. To finish, we garnish with a little asparagi di mare (the Italians poetically refer to samphire as ‘asparagus of the sea’), adding a final whisper of the Italian seaside – and it’s most beautiful.

Ingredients

Allergens in Bold and Underlined:

Recipe Card

Please find the recipe card contained in our menu brochure which can be found here

Nutrition