Roberta d’Elia served up tasty lobster with crab and prawn tortellini on Sunday Brunch.

The ingredients for pasta are: 200g ’00’ flour and 2 eggs.

For lobster and crab filling: 150g cooked lobster meat, 75g cooked crab meat, 75g prawns, 2 tbsp mascarpone cheese, Zest and juice of 1/2 a lemon, Salt and black pepper to taste.

For sauce and garnish: 50g butter , 20 leaf of fresh sage and 20g samphire to garnish.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.