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Crab Tortellini with Lobster Sauce

  • 3 pounds crab meat (lump snow crab)
  • 6 ounces Parmesan cheese
  • 6 ounces grated mozzarella
  • chopped parsley as desired for color

Mix all ingredients together and set aside. 9 whole eggs plus 6 yolks 2 tablespoons olive oil 1 teaspoon salt 6 cups semolina flour Place all ingredients in a large mixer bowl and mix with dough hook until dough is smooth and does not stick to hook or sides of bowl. wrap immediately in plastic wrap to hold in moisture. Best if used at once. Do not reuse dough more than once after it has been processed. It will not hold well overnight. Makes enough dough for 250 tortellini. 1 quart heavy cream 1 quart milk 3 ounces lobster base 4 ounces sherry, or to taste light roux (below) Combine cream, milk, lobster base and sherry and heat liquid to a simmer, stirring constantly. Once it simmers, reduce heat, add roux, stirring constantly until sauce thickens. This sauce may be kept very warm but should not reach the boiling point. Melt 1/2 pound butter in a saucepan. With a wire whisk, stir in 1 to 1 1/2 cups flour and set aside until you are ready to make the lobster sauce. Cut a small piece of dough and roll out in a snake shape. Sprinkle a little flour on table and flatten dough with rolling pin. Rub a little flour on top surface and put through a pasta machine 6 times (if you do not have a pasta machine, roll out dough as thinly as possible with rolling pin). Lightly flour a dough cutter and cut out 3" circles. Brush egg wash on top half of each circle; place about 1 teaspoon of crab meat filling in center of each circle of dough. Fold top half of circle over filling and seal edges well with finger, making a half moon shape. Place finger next to straight edge of pasta; wrap ends around finger and pinch together to make hat (or "bellybutton"; that's what "tortellini" means, "little bellybuttons"). Brush tops with egg wash. These may be made well in advance and frozen (if frozen, thaw before cooking). To freeze, place on floured trays until frozen and then place in recloseable freezer bags. Bring water to a boil in a large stock pot. Cook tortellini about 4 minutes in boiling water. Remove from water and drain in colander. To serve, sauce may be poured over tortellini or tortellini may be added to the hot sauce and spooned onto a plate. Garnish with paprika and parsley. Makes 12 servings.

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