Name: Nick DiGiovanni's Lobster Tortellini en Brodo
Prep time: 3600 s
Cook time: 3600 s
Total time: 9000 s
Yield: 4
Cuisine: Italian
Ingredients: FOR THE FRESH PASTA; 00 pasta flour: 1.5 cups; Happy Egg yolks: 7-8; Olive oil: as needed; FOR THE LOBSTER FILLING; Whole lobster: 1; Ricotta: 2 tbsp; Lemon: 1/2 (zested and juiced); Chives or parsley: 1 tbsp (chopped); Salt: to taste; FOR THE LOBSTER BROTH; Reserved lobster shell legs and frame; Prawn shells: 1/2 cup; Shallot: 1 (sliced); Celery stalk: 1 (chopped); Carrot: 1 (chopped); Tomato paste: 1 tbsp; Chili flakes: 1/2 tsp (optional); Good-quality chicken stock: 2 cups; Bouquet garni: 1; Pernod white wine or Champagne: as needed; TO FINISH; Good-quality olive oil; Fresh herbs: optional

Nick DiGiovanni's Lobster Tortellini en Brodo

11 Aug 2026

Nick DiGiovanni

Chef

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Difficulty

Challenge

Total Time

2H 30MIN

Cuisine

Italian

Ingredients

FOR THE FRESH PASTA

00 pasta flour: 1.5 cups

Happy Egg yolks: 7-8

Olive oil: as needed

FOR THE LOBSTER FILLING

Whole lobster: 1

Ricotta: 2 tbsp

Lemon: 1/2 (zested and juiced)

Chives or parsley: 1 tbsp (chopped)

Salt: to taste

FOR THE LOBSTER BROTH

Reserved lobster shell, legs, and frame

Prawn shells: 1/2 cup

Shallot: 1 (sliced)

Celery stalk: 1 (chopped)

Carrot: 1 (chopped)

Tomato paste: 1 tbsp

Chili flakes: 1/2 tsp (optional)

Good-quality chicken stock: 2 cups

Bouquet garni: 1

Pernod, white wine, or Champagne: as needed

TO FINISH

Good-quality olive oil

Fresh herbs: optional

Nick DiGiovanni’s Level 3 pasta turns fresh, yolk-rich dough into tortellini filled with lobster, ricotta, lemon, and herbs. The lobster shells are then put to work in a fragrant broth enriched with prawn shells, aromatics, and a splash of Pernod, wine, or Champagne.

How to make Lobster Tortellini en Brodo

01.

Make the Fresh Pasta

Combine the flour, egg yolks, and a splash of olive oil.
Knead until a smooth dough forms.
Wrap the dough tightly in plastic wrap and let rest for 30 minutes.

02.

Cook the Lobster

Add a few inches of water to a large pot and bring to a rolling boil.
Add the dispatched lobster, cover, and steam for 10 to 12 minutes.
Immediately transfer the lobster to an ice bath to cool.

03.

Make the Lobster Broth

Remove the lobster meat from the shell and set aside. Reserve the shell, legs, and frame, breaking them into smaller pieces.
Heat a splash of neutral oil in a medium pot over medium heat.
Add the lobster and prawn shells and cook until fragrant.
Add the shallot, celery, and carrot and cook until softened.
Stir in the tomato paste, bouquet garni, and chili flakes, if using.
Deglaze the pot with a splash of Pernod, white wine, or Champagne.
Add the chicken stock and simmer for about 30 minutes.

04.

Make and Shape the Tortellini

Dice the reserved lobster meat into approximately 1 cm pieces.
Combine the lobster with the ricotta, lemon juice and zest, and chopped chives or parsley. Season with salt to taste.
Roll the rested pasta dough to approximately 1 to 1½ mm thick.
Using a fluted pasta wheel, cut the dough into 3-inch squares.
Place about 1 tsp of lobster filling in the center of each square.
Lightly wet the edges and fold the pasta over the filling, pressing out any trapped air as you seal it.
Bring the two bottom corners together and pinch firmly to form the tortellini.
Repeat with the remaining pasta and filling.

05.

Cook and Serve

Strain the lobster broth into a clean pot. Taste and adjust the seasoning, reducing the broth further if a more concentrated flavor is desired.
Bring a separate pot of salted water to a boil.
Add the tortellini and cook for 1 to 2 minutes, until tender.
Carefully remove the tortellini with a slotted spoon and divide among serving bowls.
Ladle the hot lobster broth over the tortellini.
Finish with a drizzle of good-quality olive oil and fresh herbs, if desired.