Growing Chefs! Ontario Lobster and Shrimp Cappelletti with Truffled Cream Sauce

Lobster and Shrimp Cappelletti with Truffled Cream Sauce

This delicate seafood cappelletti is a dish to be served on special occasions. Preserved truffles pack a lot of punch, so use them sparingly and add more as needed, so as to not overpower the sweet flavour of the butter poached lobster and shrimp.
Serves 6

For the Filling:

1/4 cup dry white wine1 tablespoon unsalted butter100 grams lobster pieces, chopped finely100 grams shrimp, chopped finely50 grams Parmigiano-Reggiano cheese Pepper to taste Salt to taste

For the Pasta:

200 grams 00 flour, plus extra if needed2 eggs

Truffle Cream Sauce

25 grams black truffles slices1 tablespoon olive oil1 cloves garlic, minced1 1/2 cups heavy cream1/2 cup white wine1 cup Parmigiano-Reggiano cheese Pepper to taste Salt to taste
Measuring spoonsMeasuring cupsMixing bowls of various sizesWooden spoonLarge frying panLarge potMedium potCutting boardChef’s knifeRaspFood processorPasta rollerTasting spoonsPlastic wrapPizza cutterForkStrainerDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Grate the parmesan cheese for the filling and the sauce.

Remove the tails from the shrimp and devein, then chop into small pieces.

Chop the lobster into very small pieces.

Crack open the eggs.

Measure out butter and wine.

Measure out the ingredients for the pasta; the eggs and flour.

Measure out the ingredients for the sauce; the cream, olive oil, white wine, and truffles.

Finely mince the garlic for the sauce using a rasp.

Get Cooking!

To make the pasta, place flour on a clean surface and make a well in the centre. Add the eggs, and slowly start to incorporate the eggs into the flour with a fork, being careful not to tip the eggs out and spill them.

Begin to knead the dough once all of the egg is incorporated, and if needed add water until the dough is workable a couple of teaspoons at a time. Knead the dough for about 10 minutes until smooth and elastic. Let the dough rest wrapped in plastic wrap at least 30 minutes.

To make the filling, melt the butter and add the white wine. Bring to a simmer and cook ½ minutes until reduced slightly. Add the chopped shrimp and lobster, and cook until flesh is pink and cooked through. Season with salt and pepper to taste and remove from the heat. Let the filling cool and mix in the parmesan cheese, season with salt and pepper as needed.

To make the cappelletti, roll out the dough on a pasta maker, lightly floured as needed to the second to last setting. Cut the pasta dough sheets into 3 centimetre squares.

Place about ½ teaspoon of filling in the centre of the pasta square. To form cappelletti, enclose the pasta filling by folding the pasta in half to form a triangle, wetting the pasta slightly with water if needed. Fold the two triangle corners together and pinch well. Continue this process until all the pasta and filling is used up.

To make the cream sauce, add the olive oil, truffles and garlic to a medium pot and saute until fragrant, about 2 minutes. Add the white wine and cook until reduced by half, about 5 minutes. Add the cream, and cook until thickened and reduced, another 4 – 5 minutes. Add the parmesan cheese and season with salt and pepper to taste.

To cook, bring a large pot of water to a gentle boil. Add the pasta, and cook until floating, about 4 – 5 minutes.

Toss the pasta with the truffled cream sauce and serve immediately with more parmesan if desired.