Lobster and Crab Cannelloni

Name: Lobster and Crab Cannelloni
Cuisine: American
Ingredients: 2 (1.5 pound) lobsters. Meat removed and shells saved; 10 tablespoons butter, divided use; Lobster shells; 1 onion, chopped; 1 carrot, chopped; 1 celery stick, chopped; 4 garlic cloves, chopped; 1 bay leaf; 1 teaspoon thyme`; to taste Salt and pepper; 1 teaspoon Cajun seasoning; 4 cups low sodium chicken broth; 1 tablespoon seasoned rice vinegar; 1 teaspoon worceshire sauce; 1/2 cup all-purpose flour; 2 cups cream, any type you have; 1 tablespoon tomato paste; 1/2 cup fresh grated Romano cheese; 2 tablespoons each fresh chopped parsley and green onions; pieces Lobster meat cut into bite size; 1 pound jumbo lump crab; 4 ounces Boursin garlic and herb cheese, at room temperature; 1 cup shredded pepper jack cheese; 1 teaspoon hot sauce such as Frank’s brand; 1 tablespoon each chopped green onion and parsley; About 1/2 cup of finished cream sauce; 8 fresh pasta sheets, precooked 6 minutes or as directed; 1/2 cup fresh grated Romano cheese; as needed Choppped green onions

fenway @Fenway

This is our dish to kick off football season. As New England fans lobster was my one requirement. We have done lobster rolls so often that this year I dressed it up. This dish takes some time but the end result is a extraordinary flavorful sauce with tender pasta rolled around fresh sweet lobster and jumbo lump crab for a rich, decadent entree!

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Ingredients

2 (1.5 pound)lobsters. Meat removed and shells saved
10 tablespoonsbutter, divided use
for sauce
Lobster shells
1onion, chopped
1carrot, chopped
1celery stick, chopped
4garlic cloves, chopped
1bay leaf
1 teaspoonthyme`
to taste Salt and pepper
1 teaspoonCajun seasoning
4 cupslow sodium chicken broth
1 tablespoonseasoned rice vinegar
1 teaspoonworceshire sauce
1/2 cupall-purpose flour
2 cupscream, any type you have
1 tablespoontomato paste
1/2 cupfresh grated Romano cheese
2 tablespoonseach fresh chopped parsley and green onions
for Cannelloni filling
piecesLobster meat cut into bite size
1 poundjumbo lump crab
4 ouncesBoursin garlic and herb cheese, at room temperature
1 cupshredded pepper jack cheese
1 teaspoonhot sauce such as Frank’s brand
1 tablespooneach chopped green onion and parsley
About 1/2 cup of finished cream sauce
8fresh pasta sheets, precooked 6 minutes or as directed
for topping
1/2 cupfresh grated Romano cheese
as neededChoppped green onions

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Steps

1

Spray a 9 by 13 inch baking dish well with bakers spray.
2

MAKE SAUCE: In a large skillet melt 2 tablespoon butter, add lobster shells and cook until light brown.
3

Add chicken stock, vinegar, worceshire sauce, onion, carrot, celery, garlic, bay leaf, thyme, Cajun seasoning and hot sauce. Bring to a simmer and cook until liquid is reduced to 2 cups.
4

Strain and set aside stock.
5

Heat remaining 8 tablespoon butter in a saucepan, add flour and whisk 3 minutes not allowing it to color.
6

Slowly whisk in stock, then cream and tomato paste and cook about 10 minutes stirring often until a Creamy sauce. Add Romano cheese, parsley, green onions and salt and pepper to taste Remove from heat.
7

MAKE FILLING: In a bowl mix Boursin cheese, pepper jack cheese, 1/2 cup sauce. green onions and parsley until blended.
8

Carefully fold in crab and lobster keeping seafood in chunks.
9

MAKE Cannelloni: Lay each pasta sheet flat.
10

Add some filling and roll up.
11

Cover bottom of prepared pan with some sauce.
12

Place filled Cannelloni in pan(s)
13

Cover top with sauce
14

Sprinkle with Romano cheese, and green onions. Bake, covered with foil until hot about 20 to 25 minutes.
15

Remove from oven and let sit for 5 minutes. Serve and enjoy!

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fenway @Fenway

on September 30, 2017 23:54

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

2nd for cannelloni

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Lobster and Crab Cannelloni

Lobster and Crab Cannelloni

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