Creation
with the Chef in Mind!
                      Inventive, Prepared, Delicious                      

Ingredients
  • 1 lb (454 g) Raw Lobster Knuckle Meat
  • 16 pieces Prepared Cannelloni Pasta Sheets,
  • 2 pieces per person, desired size
  • 1 cup (250 ml) Grated Fontina Cheese
  • ½ cup (125 ml) 35% Cream

For Pesto
  • 2 cups (500 ml) Arugula
  • 1 cup (250 ml) Toasted Walnuts
  • 2 cloves Garlic
  • ¼ whole Fresh Lemon, juiced
  • ¼ cup (60 ml) Grated Parmesan Cheese
  • 3 tbsp (45 ml) Olive Oil
  • to taste Salt
  • to taste Black Pepper

For Cream Sauce
  • 1 cup (250 ml) 35% Cream
  • 2 tbsp (30 ml) Minced Shallots
  • 1 tbsp (15 ml) Honey
  • 1 tbsp (15 ml) Unsalted Butter
  • 2 tsp (10 ml) Lemon Juice
  • 2 tsp (10 ml) Sweet Paprika
  • to taste Salt
  • to taste Black Pepper

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.
parallax lobster plate
parallax greens
parallax fork
parallax strawberries 2
parallax text 3
img boats interior