Lobster Cannelloni with Arugula-Walnut Pesto, Cream-Rose Sauce & Toasted Walnuts

              

Yield: 6-8 servings

Ingredients

Quantities

 Raw Lobster Knuckle Meat  1 lb (454 g)
 Prepared Cannelloni Pasta Sheets  16
 Grated Fontina Cheese  1 cup (250 ml)
 35% Cream  ½ cup (125 ml)
   
 Pesto  
 Arugula  2 cups (500 ml)
 Toasted Walnuts  1 cup (250 ml)
 Garlic Cloves  2
 Fresh Lemon, juiced  ¼
 Grated Parmesan Cheese  ¼ cup (60 ml)
 Olive Oil  3 Tbsp (45 ml)
 Salt  to taste
 Black Pepper  to taste
   
 Cream Sauce  
 35% Cream  1 cup (250 ml)
 Minced Shallots  2 Tbsp (30 ml)
 Honey  1 Tbsp (15 ml)
 Unsalted Butter  1 Tbsp (15 ml)
 Lemon Juice  2 tsp (10 ml)
 Sweet Paprika  2 tsp (10 ml)
 Salt  to taste
 Black Pepper  to taste

Method for Pesto and Lobster

  • Preheat oven to 350° F (175° C).
  • Place all Pesto ingredients in a food processor and blend until a paste-like texture is reached; reserve.
  • Cook lobster half way in a small portion of butter and coat meat with prepared pesto.
  • Fill cannelloni sheets with prepared lobster and place on a baking sheet deep enough to hold liquid.
  • Pour cream around prepared Cannelloni and place grated cheese on each roll.
  • Bake at 350°F (175° C) until cheese has turned golden and lobster is cooked.

Method for Cream Sauce

  • Sauté shallots in butter and add paprika- cook for 3 minutes.
  • Add cream and simmer until sauce is thickened, approximately 10 minutes.
  • Add remaining ingredients and season to taste.

Method for Serving

  • Place paprika-based cream sauce on plate followed with cannelloni.
  • Garnish with toasted walnuts and cooked lobster.
  • Serve immediately.

Recipe courtesy of Gourmet Chef Packers

 

Lobster Cannelloni with Arugula-Walnut Pesto, Cream-Rose Sauce & Toasted Walnuts