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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.
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2
In a bowl, mix together cheese, milk, pepper and thyme until very soft, then fold in the lobster until well blended. Set aside.
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3
Lay out a row of wonton wrappers on a lightly floured surface and brush with beaten egg.
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4
Place 1 tsp of lobster filling in the centre of each wrapper.
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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.
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6
Curl the triangle and tuck the two bottom corners into each other, pinching them together with a dot of water.
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7
Place finished pasta on a wax-paper lined sheet.
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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.
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9
Bring a large pot of salted water to a boil.
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10
Add tortellini and cook 4 minutes.
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11
Reserving 1/2 cup cooking water, drain pasta and return to pot placed over medium-low heat.
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12
Stir in the spinach mixture and enough reserved pasta water to lightly coat the tortellini.
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13
Serve immediately, garnished with a sprinkle of breadcrumbs if desired.
