Lobster and Crab Cannelloni
Recipe courtesy of Lawrence Knapp, Executive Chef, Hackensack Golf Club (Emerson, N.J.).
Ingredients
- Ingredients for the filling:
- lobster meat - 6 oz., cooked and chopped
- lump crab meat - 6 oz., drained and picked over
- whole milk ricotta cheese - 1 cup, drained
- shredded mozzarella cheese - 1 cup
- garlic cloves - 2 cloves, minced
- medium shallot - 1 ea., finely minced
- fresh basil - 1 tbsp., chiffonade
- olive oil - 1 tbsp.
- salt - to taste
- freshly cracked black pepper - to taste
- Recipe for lobster & crab heirloom tomato rosé sauce
- whole pasta sheets - 4 large, approx. 6x8 inches
- lobster meat - 3 oz., cooked and chopped
- lump crab meat - 3 oz.
- shredded mozzarella cheese - 1/2 cup (for topping)
- olive oil or butter - 2 tbsp.
- garlic cloves - 2 cloves, minced
- shallot - 1 small, finely minced
- Brandy - 2-3 tbsp.
- heriloom tomatoes - 1/2 cup, diced
- marinara or tomato sauce base - 1/2 cup
- heavy cream - 1 cup
- salt - to taste
- black pepper - to taste
- Ingredients for the garlic bread:
- artisan french bread - 1 load, sliced diagonally
- unsalted butter - 1/2 cup, softened
- garlic cloves - 3 cloves, finely minced or grated
- sesame seeds - 1 tbsp. (optional)
- parmesan cheese - 1/4 cup, grated
- salt - to taste
- fresh microgreens or basil - for garnish
Instructions
Procedure for Garlic Bread:
- Preheat oven to 400°F.
- In a small bowl, mix softened butter, minced garlic, chopped parsley, grated Parmesan, and a pinch of salt until smooth.
- Spread garlic butter generously over the top of each bread slide (press sesame seeds into the top crust if desired).
- Place on a baking sheet and bake for 8-10 minutes until golden brown and crispy around the edges. Set aside to keep warm.
Procedure for Filling and Roll Cannelloni:
- Heat 1 tbsp. of olive oil in a skillet over medium heat. Sauté minced shallot and garlic for 1-2 minutes until soft; set aside to cool.
- In a mixing bowl, combine ricotta, 1 cup mozzarella, chiffonade basil, and the cooled garlic/shallot mixture.
- Gently fold in 6 oz. lobster meat and 6 oz. crab meat. Season to taste with salt and black pepper.
- Par-boil fresh pasta sheets in salted boiling water for 1 minute until pliable; lay flat on oiled paper.
- Divide filling evenly across the bottom third of each sheet and roll tightly into 4 large individual cannellonis.
Procedure for Seafood Heirloom Rosé Sauce:
- Heat 2 tbsp. butter or olive oil in a saucepan over medium heat. Add minced shallot and garlic; sauté for 1-2 minutes until soft and fragrant.
- Pour in the brandy to deglaze the pan, scraping any browned bits from the bottom. Allow the brandy to simmer and reduce by half (about 1-2 minutes).
- Stir in the diced heirloom tomatoes and marinara base; simmer for 3-5 minutes until tomatoes begin to break down.
- Reduce heat to low and pour in the heavy cream, stirring constantly until smooth and velvety.
- gently fold in the remaining 3 oz. lobster and 3 oz. crab meat. Simmer on low heat for 2-3 minutes until heated through. Season with salt and pepper to taste.
Procedure to baking in individual pans and serving:
- Ladle a small layer of warm seafood rosé sauce into the bottom of 4 individual small paella pans (or oven-safe baking dishes).
- Place one rolled cannelloni into each pan on top of the sauce base.
- Top each cannelloni with a sprinkle of mozzarella cheese.
- Bake at 375°F for 12-15 minutes until cheese is melted and bubbling.
- Carefully remove from the oven, spoon the remaining seafood rosé sauce generously over the top, garnish with fresh microgreens, and serve immediately alongside warm bread.
Chef's note: If small, individual paella pans are unavailable, a standard 9x13-inch baking dish works perfectly.
