Roasted Lobster with Capers, Savoy Cabbage and Poblano Pepper
- Capers187 g43 kcal
- Cheese tortellini166 g128 kcal
- Curry leaf1 bunch31 kcal
- Grapeseed oil33 ml292 kcal
- Lobster1 piece560 kcal
- Manchego cheese28 g118 kcal
- Nutmeg5 g26 kcal
- Poblano pepper3 piece54 kcal
- Salt6 g0 kcal
- Savoy cabbage1 head189 kcal
- Shiso leaf1 bunch3 kcal
- Tomato passata128 ml49 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender lobster paired with capers, savoy cabbage and poblano pepper and cheese tortellini, finished with shiso leaf and curry leaf and a hit of nutmeg. 1. Pat the lobster dry and season with salt, nutmeg. 2. Heat grapeseed oil in a heavy pan and sauté the lobster until it develops a deep golden crust, about 14 minutes. 3. Add capers, savoy cabbage and poblano pepper to the pan and cook until just tender, stirring in shiso leaf and curry leaf for fragrance. 4. Cook the cheese tortellini separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tomato passata and a scattering of manchego cheese before serving hot.