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Lobster Tortellini With Spinach - Herb Sauce

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“A lemony, fresh "pesto" of sorts coats these rich bites of goat cheese and lobster pasta. If you're cooking for two, simply freeze the remaining tortellini until you need them - they'll keep in a Ziploc bag up to 1 month - and you can either refrigerate the sauce in a covered container for up to a week or freeze it up to 1 month. Yields 11 pieces per serving.”
2hrs 35mins
44 tortellini

Ingredients Nutrition


  1. In a food processor, puree the spinach, thyme, garlic, lemon zest and juice, wine, oil, sea salt and black pepper until smooth. Cover and refrigerate.
  2. In a bowl, mix together cheese, milk, pepper and thyme until very soft, then fold in the lobster until well blended. Set aside.
  3. Lay out a row of wonton wrappers on a lightly floured surface and brush with beaten egg.
  4. Place 1 tsp of lobster filling in the centre of each wrapper.
  5. Take one corner of a wrapper and pull it over to the opposite corner, pressing down on all sides to seal the edges into a triangle.
  6. Curl the triangle and tuck the two bottom corners into each other, pinching them together with a dot of water.
  7. Place finished pasta on a wax-paper lined sheet.
  8. When all the pasta is filled and shaped, place the baking sheet in the fridge for 1-2 hours, or in the freezer for 30 minutes.
  9. Bring a large pot of salted water to a boil.
  10. Add tortellini and cook 4 minutes.
  11. Reserving 1/2 cup cooking water, drain pasta and return to pot placed over medium-low heat.
  12. Stir in the spinach mixture and enough reserved pasta water to lightly coat the tortellini.
  13. Serve immediately, garnished with a sprinkle of breadcrumbs if desired.

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