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.
