Lobster Cannelloni with Grilled Eggplant Carpaccio and Hazelnut Lobster Jus

Getty Images for InterContinental

Ingredients

  • 2 1/2 Cups  lobster stock*
  • eggplant, cut vertically in 1/4-inch slices and soaked in warm salted water for at least 30 minutes
  • 1/8 Cup  extra-virgin olive oil
  • 1 Teaspoon  chopped thyme
  • 1 Teaspoon  chopped rosemary
  • 4 1/2 Cups  cooked lobster meat, claw and knuckles included, diced into 1/2-inch chunks
  • 1 1/4 Cup  ricotta cheese
  • 1 1/4 Cup  mascarpone cheese
  • 1/2 Cup  diced shallots
  • 2 Teaspoons  chopped tarragon
  • 20  cooked cannelloni sheets, lightly oiled to prevent sticking
  • 4 Tablespoons  hazelnut oil
  • 2 Tablespoons  butter, small diced
  •   Roasted hazelnuts, for garnish
  •   Fresh herbs such as parsley, basil, and thyme, for garnish
  •   Salt and pepper, to taste

The great thing about this Provençal-style recipe is that it’s a lot lighter than most cannelloni recipes you see. No baking required; the filling is just a small serving of ricotta and mascarpone cheese, and the sheets are lightly greased in olive oil. The only real decadent part is the lobster jus, but trust us, it’s worth it. 

Directions

In a medium sauce pan, bring the lobster stock to a strong simmer and reduce by 1/2.

While the stock is reducing, grill the eggplant.  Preheat a grill to 375 degrees. Drain the eggplant slices and pat dry with paper towels. Brush each eggplant with the extra-virgin olive oil and grill for about 1-2 minutes a side until the slices have nice grill marks. Brush again with extra-virgin olive oil and season with salt and pepper to taste and the chopped rosemary and thyme. Set aside.

To make the cannelloni, combine the lobster meat, ricotta cheese, shallots, and tarragon in a bowl. Mix well and season with salt and pepper to taste. Lay a piece of plastic wrap out across a cutting bowl and place 1 sheet of the cannelloni on top. Place about 3 tablespoons of the lobster filling in the center of the sheet horizontally, and then roll the cannelloni by pulling the bottom of the plastic wrap (the edge closest to you) up and over the filling, using your hands to tighten the seam of the sheet into the filling. Remove the plastic wrap from the roll and then pull it up and over again, so that you’ve rolled the cannelloni twice. This process is very similar to how you would roll sushi, pulling in the seal as you go to tighten the roll. Repeat this process with the remaining cannelloni sheets.

When the stock has reduced by 1/2, remove it from the heat and add the hazelnut oil. Transfer to a food processor or a blender and mix well, slowly adding the diced butter as you go until the sauce is thick and emulsified. If you own one, a hand blender directly into the sauce pan is the best way to emulsify the sauce. 

To plate, place a slice of grilled eggplant onto a plate and top with 2 cannelloni. Pour the lobster jus sauce all over the cannelloni and drizzle with Parmesan shavings, hazelnuts, and fresh herbs. 

Notes

* Lobster stock can be purchased from your local fish monger or from gourmet food stores such as Williams-Sonoma

Nutrition

Calories per serving:

460 calories

Dietary restrictions:

Sugar Conscious, Egg Free, Peanut Free, Soy Free, Fish Free, Alcohol Free, No Sugar Added

Daily value:

23%

Servings:

10
  • Fat 259g 398%
  • Carbs 433g 144%
  • Saturated 107g 536%
  • Fiber 20g 80%
  • Trans 1g
  • Sugars 39g
  • Monounsaturated 109g
  • Polyunsaturated 19g
  • Protein 136g 271%
  • Cholesterol 555mg 185%
  • Sodium 2,221mg 93%
  • Calcium 1,139mg 114%
  • Magnesium 385mg 96%
  • Potassium 2,893mg 83%
  • Iron 13mg 71%
  • Zinc 13mg 90%
  • Phosphorus 1,971mg 282%
  • Vitamin A 1,643µg 183%
  • Vitamin C 11mg 18%
  • Thiamin (B1) 1mg 55%
  • Riboflavin (B2) 2mg 109%
  • Niacin (B3) 19mg 96%
  • Vitamin B6 2mg 84%
  • Folic Acid (B9) 228µg 57%
  • Vitamin B12 2µg 30%
  • Vitamin D 3µg 1%
  • Vitamin E 32mg 161%
  • Vitamin K 37µg 47%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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