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May 2003 BOSTON II
Lobster Tortelloni with Braised Mushrooms and Ginger Crema
Chef Anthony Susi of Sage - Boston, MA
Adapted by StarChefs


Yield: 6 servings

    Tortelloni Pasta Dough
  • 1 ½ pounds all purpose flour
  • 3 eggs
  • 1/3 cup water
  • 1 Tablespoon kosher salt
  • Additional flour for dusting
    Tortelloni Filling
  • 1 pound cooked lobster meat, chopped
  • 2 Tablespoons fresh basil, julienned
  • 2 Tablespoons fresh Italian parsley, coarsely chopped
  • 4 Tablespoons mascarpone
  • Zest of 1 lemon
  • 1 egg
  • 1 teaspoon coarse sea salt
    Ginger Cream
  • 2 cups heavy cream
  • 1 large ginger bulb, peeled and sliced
  • Kosher salt, to taste
    Braised Mushrooms
  • ½ pound Hen of the Wood mushrooms
  • ½ pound King Oyster mushrooms
  • ¼ pound Porcini mushrooms
  • 4 ounces unsalted butter
  • ½ cup shallots, finely diced
  • 1 Tablespoon fresh chives, chopped
  • 1 Tablespoon fresh cilantro, chopped
  • 1 Tablespoon fresh tarragon, chopped
  • 1 Tablespoon fresh Italian parsley, chopped
  • 2 cups chicken stock or canned low-sodium chicken broth
  • Kosher salt, to taste

For the pasta dough:
Place the flour into a large bowl and form a well. Drop in the eggs, add the salt and begin to mix. Add the water a little at a time and knead together until it forms a mass. Transfer the dough onto a well-floured surface and knead it until it is evenly formed and smooth. Cover with plastic wrap and refrigerate until needed.

For the filling:
Place the marscarpone, herbs, salt and lemon zest in a bowl and mix well. Fold in the lobster meat and the egg. Refrigerate until needed.

For the ginger cream:
Simmer the heavy cream in a saucepot with the ginger and salt and reduce by one third. Set aside and keep warm

For the braised mushrooms:
Heat the butter and shallots in a large sauté pan on high heat. Add the mushrooms, stir frequently and turn heat down to medium as the mushrooms begin to soften. Add the chicken stock and continue to simmer until the liquid has reduced to a thick consistency. Add the herbs and season with kosher salt to taste.

To assemble:
Divide the pasta dough into 3 balls of equal size, and roll each out to the thinnest setting on a pasta-rolling machine or by hand. Cut pasta into 4-inch squares and place 1 tablespoon filling in center. Fold into triangles, exude the air and seal edges. Bring points of long side together to form a ring and seal with pressure between fingers. Cook the tortelloni in the boiling water for 8 to 10 minutes.

To serve:
Toss the pasta in a large bowl with the ginger crema and add grated Parmesan cheese. Spoon the mushroom braise onto a large serving platter. Spoon the tortellonis over the mushrooms, garnish with parsley and grated cheese and serve.