Lobster Cannelloni

Ingredients:

lobster – 1 2lb. (poached, tail, claw and knuckle meat removed)

lobster stock – 2 qts.

unsalted butter – 1 lb.

fennel broth – 2 cups

Spanish onions – 2

stalk celery – 1

stalk carrot – 1

all purpose flour – 3 cups

egg yolks – 4 lbs.

mascarpone cheese – 2 cups

heavy cream – 1 qt.

gorgonzola – to taste

Instructions

For Paste Dough:

In a stand-up mixer with a paddle attachment, add 2 lbs. of egg yolks gradually to 1 kilo of “00” flour. Mix until elastic and evenly distributed. Take out and let rest in refrigeration for at least 20 minutes, covered with damp cloth.

Roll pasta into sheets, twice through each numerical setting on the machine until you get to number . Cut into four-inch by four-inch squares and reserve.

For Lobster Filling:

Add ½-lb. diced lobster meat, 2 cups mascarpone, 4 cups chilled lobster veloute (see recipe below), small-diced blanched mirepoix vegetables and kosher salt to taste to a nonreactive mixing bowl. Mix with a rubber spatula until all ingredients are evenly incorporated.

Pipe roughly 3 tbsp. of mixture into the center of each pasta square and roll into cylinder.

For Lobster Veloute:

Whisk 1.5 pints of lobster stock into basic roux, using AP flour and unsalted butter.

For Gorgonzola Crema:

Reduce heavy cream on low heat until nearly stiff in consistency.

Pour into Vitamix and on low speed, add in desired amount of crumbled gorgonzola.

For Lobster Fennel Froth:

Combine warm fennel froth and lobster stock to taste in a sauce pan.

Add 1 tbsp. soy lecithin.

Froth with immersion blender.

Notes:

Substituting Lobster: Frozen lobster meat can be used as a substitute for fresh lobster. Ensure it’s thawed completely before incorporating into the recipe.

Making Lobster Stock: If you don’t have pre-made lobster stock, you can make it by simmering lobster shells and bodies with aromatics like onion, celery, and carrot in water for several hours, then straining the liquid.

Substitute for Mascarpone Cheese: Mascarpone cheese can be substituted with cream cheese or ricotta cheese to achieve a similar creamy texture in the filling.

Preparing Pasta Dough: While a stand mixer is convenient, pasta dough can be kneaded by hand until elastic and evenly distributed, allowing for a similar outcome without the mixer.

Blending Gorgonzola Crema: A regular blender or food processor can be used instead of a Vitamix to blend the reduced heavy cream and crumbled gorgonzola until smooth.

Preparing Lobster Veloute in Advance: Lobster veloute can be prepared ahead of time and stored in the refrigerator or freezer, then reheated gently before using in the recipe.

Adjusting Veloute Thickness: If the lobster veloute becomes too thick, you can adjust the consistency by adding more lobster stock until it reaches your desired thickness.

Role of Soy Lecithin in Fennel Froth: Soy lecithin helps stabilize and emulsify the lobster fennel froth, creating a light and airy texture when blended with warm fennel broth and lobster stock.

Omitting Gorgonzola in Crema: If you’re not a fan of gorgonzola, you can omit it from the crema or substitute with a different cheese like Parmesan or Gruyere that complements the dish.

Cooking Lobster Cannelloni: The lobster cannelloni is ready when the pasta is tender and the filling is heated through, typically after baking for about 20-25 minutes at 375°F (190°C).

Nutrition Information:

Frequently Asked Questions:

Can I substitute fresh lobster with frozen lobster meat?

Yes, you can substitute fresh lobster with high-quality frozen lobster meat.

Thaw it thoroughly before using in the recipe.

How can I make lobster stock if I don’t have pre-made lobster stock?

You can make lobster stock by simmering lobster shells and bodies with aromatics (onion, celery, carrot) in water for several hours, then straining the liquid.

Is there a substitute for mascarpone cheese?

Yes, you can substitute mascarpone cheese with cream cheese or ricotta cheese for a similar creamy texture.

Can I prepare the pasta dough without a stand mixer?

Yes, you can knead the pasta dough by hand until elastic and evenly distributed.

This may require more effort but achieves the same result.

What can I use instead of a Vitamix for making the gorgonzola crema?

You can use a regular blender or food processor to blend the reduced heavy cream and crumbled gorgonzola until smooth.

Can I make the lobster veloute in advance and store it?

Yes, you can prepare the lobster veloute ahead of time and refrigerate or freeze it.

Reheat gently before using in the recipe.

How do I adjust the thickness of the lobster veloute?

If the veloute is too thick, you can add a bit more lobster stock to thin it out to your desired consistency.

What is the purpose of the soy lecithin in the lobster fennel froth?

Soy lecithin helps stabilize and emulsify the froth, creating a light and airy texture when blended with warm fennel broth and lobster stock.

Can I omit the gorgonzola from the crema if I don’t like blue cheese?

Yes, you can omit the gorgonzola or substitute it with another cheese that complements the flavors of the dish, such as Parmesan or Gruyere.

How do I know when the lobster cannelloni is cooked and ready to serve?

The cannelloni is cooked when the pasta is tender and the filling is heated through.

It typically takes about 20-25 minutes in the oven at 375°F (190°C).