Sensational Lobster & Seafood Cannelloni
Mike Davis one of the winners of the 2016 broker recipe contest creates a simple and flavorful cannelloni recipe made with our sweet Lobster Sensations. Then tossed in a rich, velvety sauce and then rolled in pasta sheets.
Menu Part
Ingredients
| 10 | Pounds | Lobster Sensations® (Item# 004610) |
| 4 | Cups | Ricotta Cheese |
| 2 | Cups | Panko or Japanese Bread crumbs |
| 4 | Cups | Mayonnaise |
| 1 | Cup | Whole Liquid Eggs |
| 1 | Cup | Dijon Mustard |
| 2 | Tablespoons | Dry Mustard |
| 6 | Tablespoons | Worcestershire Sauce |
| 5 | Shakes | Tabasco Sauce |
| 1 | Cup | Lemon Juice |
| 4 | Tablespoons | Old Bay® Seasoning |
| 3 | Tablespoons | Kosher Salt |
| 2 | Tablespoons | Ground White Pepper |
| 3 | Tablespoons | Dry Thyme |
| 2 | Ounces | Garlic, finely chopped |
| 1 | Bunch | Celery with leaves, trimmed and washed |
| 4 | Medium | Carrots, peeled |
| 3 | Medium | White Onions |
| 2 | Medium | Red Peppers |
| 2 | Medium | Green Peppers |
| 2 | Ounces | Olive Oil |
| 24 | Each | Pasta Sheets |
| Sauce: | ||
| 30 | Ounces | Dried Tomato and Garlic Pesto |
| 3 | Quarts | Heavy Cream |
| 1 | Pound | Unsalted Butter |
Directions
- Brunoise all vegetables starting with lightest to darkest but do not mix together.
- In a heated sauté pan place olive oil, add garlic and sauté lightly. Add thyme, Old Bay®, onion, celery, carrots, peppers and cook until all vegetables are cooked through and liquid has reduced by 75% or almost evaporated.
- While vegetables are cooking, flake Lobster Sensations®. Place in a large mixing bowl, add vegetables and all other ingredients for filling. Very lightly combine ingredients together.
- Add bread crumbs to adjust mixture in order to achieve firm consistency. This may require more or less bread crumbs so have a little extra available.
- In a large sauté pan combine pesto and heavy cream, allow to reduce by 50%.
- While sauce is reducing take pasta sheets and cut into 3x5 squares.
- Place 4 ounces Lobster Sensations® filling in the middle of each pasta sheet square, roll into cannelloni and set aside.
- When the pesto cream sauce has reduced, add butter to thicken.
- Ladle a light coating into a full steam table pan, place cannelloni in pan with the seam down.
- Bake pan uncovered at 350°F for approximately 45 minutes until cannelloni are lightly brown on top and sauce has reduced by 25%.
