Chai's Choices: lobster tortellini with lobster reduction and Hawaiian succotash

Chai's Choices: lobster tortellini with lobster reduction and Hawaiian succotash
Chef Chai
Chef Chai
Lobster wonton
Lobster wonton

HONOLULU (HawaiiNewsNow) - For this week's Chai's Choices, Chef Chai is serving up seafood-inspired creations. How does lobster tortellini with lobster reduction and Hawaiian succotash sound?

Lobster Tortellini with Lobster Reduction and Hawaiian Succotash

Two servings


List A:

4 oz. of ground shrimp

4 oz. of chopped lobster meat

1 oz chopped Fresh Shiitake mushroom

1 oz. of chopped green onion

½ oz. of chopped Chinese parsley

1 tablespoon toasted sesame seed

1 tablespoon of Aloha Shoyu

½ tablespoon unsalted granulated garlic

Pinch of ground pepper

1 whole egg

List B:

1 package of Tortellini pasta or wonton pi

2 tablespoons Fresh Corn

2 tablespoons Edamame (Soy bean)

1 tablespoon Small dices Red Bell pepper (same size as corn nugget)

½ tablespoon of vegetable oil or butter

Salt and pepper to taste

1 cup lobster reduction


In a bowl combine all the ingredients list A. together and use as a filling.

On a flat surface put ¼ tablespoon of filling and fold the Tortellini skin in half moon and the edge with water or egg wash, then connect the left and right side together and seal with water or egg wash.

In a pot of boiling water, add tortellini and bring to a boil then simmer for couple minutes. Bring it up and put aside.

In a sauté pan with medium high heat, sauté corn, Edamane, and bell pepper with oil or butter for a minute, season with salt and pepper, set aside.

Plate a large spoon full of corn and Edamame mixture in the center of a pasta bowl, top with tortellini and sauce around and on top with the lobster reduction.

Lobster Reduction


1 lbs. Lobster shell or shrimp shell

2 qt Chicken stock

1/2 cup chopped onion

1/2 cup Celery

1/2 cup Carrot

1 medium size ripe tomato, diced

3 cloves garlic

1 clove shallot, minced

3 pieces bay leaves

2 stems fresh thyme

1 stem parsley

½ tablespoon Paprika

3 cups heavy cream

Salt, white pepper


In a soup pot add chicken stock, lobster shell, onions, celery, tomato, carrot, garlic, fresh thyme and bay leaves, bring to a boil and remove all the scum and simmer for about 45 minutes to an hour. If the stock is not rich enough, you may add lobster base to make the sauce richer.  Strain and remove all shell and vegetables, keep only the broth.

Add paprika and heavy cream, and let it simmer for 10-15 minutes with sloe heat (not a boiling), taste and season with salt and pepper if need. (You may add some butter to create more richness to the sauce).

Lobster may be substitute with Crab or shrimp to make crab or shrimp bisque.

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