Lobster Tortellini with Spicy Lobster–Vodka Sauce

Luciano Pellegrini

Valentino - Las Vegas

These decadent tortellini are stuffed with lobster and topped with a lobster-studded vodka sauce.


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons chopped shallots
  • 1 tablespoon sliced garlic
  • 1 1/4 cups lobster meat (from about 1 large lobster)
  • 1 tablespoon chopped dill
  • 1/4 cup brandy
  • 1/2 cup cream
  • 1 cup ricotta
  • 2 egg yolks
Vodka Sauce:
  • 2 tablespoons butter
  • Meat from 1 small lobster, roughly chopped
  • 1 jalapeño pepper, sliced
  • 1 teaspoon chopped shallot
  • 1/2 teaspoon chopped garlic
  • 1/2 cup vodka
  • 1 cup marinara sauce
  • 1 cup cream
  • Salt and freshly ground pepper to taste
Pasta Dough:
  • 1 teaspoon squid ink
  • 1 teaspoon water
  • 3 1/3 cups all-purpose flour
  • 5 large eggs


To make the stuffing, melt the butter and the olive oil in a medium saucepan. Sauté the shallots and garlic until golden, about 5 minutes. Add the lobster and dill, sauté for about 2 minutes, then add the brandy. When most of the brandy has evaporated, add the cream, bring to a boil, and remove from heat. Put the lobster, ricotta, and eggs in a food processor and purée. Store in the refrigerator until ready to use.

To make the sauce, melt the butter in a large sauce pan. Sauté the lobster meat, jalapeño, shallots, and garlic until golden, about 5 minutes. Add the vodka and let evaporate. Remove the lobster meat and set aside in the refrigerator. Add marinara sauce and cream and reduce until the sauce is thick, about 20 minutes. Season with salt and pepper. Keep warm until the pasta is ready.

To make the pasta dough, dilute the squid ink with the water. Mix the squid ink, flour, and eggs in a food processor until a ball of dough forms. Remove and knead for a few more minutes. Allow the dough to rest for 15 to 20 minutes.

Bring a large pot of salted water to a boil. To make the tortellini, roll some dough through pasta machine until you have a sheet that’s about 1/32 of an inch in thickness. Cut pasta in 1 1/2-inch squares. Place a small dollop of stuffing in middle, then fold two opposite corners together and squeeze alongside the seams to seal in the stuffing. Roll the triangle around your index finger and glue corners together with water.

Drop tortellini in boiling water. When they resurface, drain and toss in the sauce. Garnish with the reserved lobster meat.


6 to 8 servings