Ingredients
The following ingredients have 2 Servings
- 1 cooked 1 ¼ lb (560 g lobster, meat removed from the shell (making about 6.25 oz (175 g) meat))
- ¼ cup 60 ml basil pesto (homemade, or best-quality ready-made)
- 1 tbsp 15 ml finely chopped chives
- 1 tbsp 15 ml toasted pine nuts
- Freshly ground black pepper
- Kosher Salt
- 1 cup 250 ml prepared rosé sauce (homemade, or best-quality ready-made)
- 6 cannelloni pasta sheets (flat and wide lasagna sheets will also do – but not quick-cooking pasta)
- ¼ cup 60 ml grated Fontina cheese
- 2 tbsp 30 ml grated Parmigiano-Reggiano cheese (omit the cheeses if you want to go dairy-free)
- Fresh basil
- Chopped chives
- Toasted pine nuts
- Best-quality extra-virgin olive oil
Instruction
- Cook the cannelloni pasta sheets according to the manufacturer’s instructions. Drain and reserve. Preheat oven to 350°F (175°C).
- Chop the lobster into small chunks and put in a mixing bowl. Add the pesto, chopped chives, pine nuts and mix well so that the seasonings are distributed evenly and the all the lobster chunks are coated with pesto. Season with freshly ground black pepper. Taste, and season with salt if needed.
- Pour and spread half of the rosé sauce in a baking dish that will fit the six cannelloni snugly.
- Lay a cooked cannelloni sheet flat on a working surface. Spoon 1/6 of the lobster mixture at one end of the sheet. Roll the pasta carefully but tightly around the lobster mixture. Place this cannelloni in the prepared baking dish, and roll the next five cannelloni the same way.
- Pour the remaining half of the rosé sauce over the prepared cannelloni, and sprinkle the cheeses over. Bake for 10 to 15 minutes, until the sauce is bubbly and the cheese is golden.
- To serve, divide the cannelloni between two serving plates. Sprinkle with chopped fresh basil, toasted pine nuts, and chopped chives, and drizzle with extra-virgin olive oil. Enjoy!
