Description
Creamy Lobster Stuffed Cannelloni
Ingredients
For the Cannelloni Filling:
1 cup cooked lobster meat (chopped)
1/2 cup ricotta cheese
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1 small red bell pepper (diced)
1 garlic clove (minced)
Salt and pepper to taste
8 cannelloni pasta tubes (or lasagna sheets for rolling)
For the Creamy Sauce:
1 cup heavy cream
1/2 cup grated Parmesan
1/2 tsp Italian seasoning
1/2 tsp garlic powder
Pinch of red pepper flakes (optional)
Topping:
1/2 cup breadcrumbs
2 tbsp melted butter
Fresh parsley for garnish
Instructions
Prepare the Pasta:
Cook the cannelloni tubes (or lasagna sheets) in boiling salted water until al dente. Drain and set aside.
Make the Filling:
In a bowl, mix lobster meat, ricotta, mozzarella, Parmesan, diced bell pepper, and minced garlic. Season with salt and pepper.
Stuff the Cannelloni:
Fill each cannelloni tube with the lobster mixture (or roll lasagna sheets around the filling). Place them in a greased baking dish.
Prepare the Sauce:
In a saucepan, heat heavy cream over medium heat. Stir in Parmesan, Italian seasoning, garlic powder, and red pepper flakes. Cook until the sauce thickens slightly. Pour over the stuffed cannelloni.
Add the Topping:
Combine breadcrumbs with melted butter. Sprinkle over the cannelloni.
Bake:
Preheat the oven to 375°F (190°C). Bake for 20-25 minutes, or until the top is golden and bubbly.
Serve:
Garnish with fresh parsley and enjoy this luxurious dish with a side salad or garlic bread!
Bon Appétit!
This indulgent lobster-stuffed cannelloni is perfect for special occasions or when you’re craving something truly decadent. Enjoy every creamy, cheesy bite!
Step-by-Step Guide
1. Prep & Cook Pasta: Boil cannelloni tubes in salted water until just pliable (al dente). Drain carefully and lay them on a lightly oiled tray to prevent sticking.
2. Make Filling: Gently combine all filling ingredients in a large bowl, ensuring the lobster meat is not over-mixed to maintain texture.
3. Stuff Tubes: Use a small spoon or a piping bag to carefully fill each tube. Place them snugly in a single layer in your greased baking dish.
4. Create Sauce: Warm the heavy cream over medium heat. Whisk in the Parmesan and seasonings until the cheese melts and the sauce coats the back of a spoon.
5. Assemble & Top: Pour the creamy sauce evenly over the stuffed pasta. Mix breadcrumbs with melted butter and sprinkle on top.
6. Bake & Finish: Bake until golden and bubbling. Let rest for 5 minutes before garnishing with fresh parsley.
Serving Suggestions
This rich dish pairs beautifully with light, acidic sides to balance its creaminess. Serve with a simple arugula salad dressed with lemon vinaigrette, or steamed asparagus. For a classic pairing, offer crusty garlic bread. A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the lobster perfectly.
How-to Summary
Cook pasta tubes, then fill them with a mixture of chopped lobster, ricotta, mozzarella, Parmesan, bell pepper, and garlic. Place in a dish, cover with a creamy Parmesan sauce, and top with buttery breadcrumbs. Bake at 375°F (190°C) for 20-25 minutes until golden.
Frequently Asked Questions
Can I use frozen lobster meat?
Yes, thawed frozen lobster meat works well. Ensure it is thoroughly drained and patted dry to prevent a watery filling.
What can I substitute for heavy cream?
For a slightly lighter version, half-and-half can be used, though the sauce will be less rich. For a dairy-free alternative, try unsweetened cashew or oat cream.
Can I prepare this dish ahead of time?
Absolutely. Assemble the dish completely, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use lasagna sheets instead of tubes?
Yes. Par-boil lasagna sheets, lay them flat, add filling along one edge, and roll them up. Place seam-side down in the dish.
How do I store and reheat leftovers?
Store covered in the fridge for up to 3 days. Reheat portions in the oven at 350°F (175°C) covered with foil until warmed through, or microwave gently.
Common Mistakes to Avoid
- Overcooking the Pasta: Boil tubes only until al dente. They will soften further during baking, and overcooked pasta can become mushy.
- Wet Filling: Ensure all ingredients (especially cooked lobster and ricotta) are well-drained. Excess moisture can make the dish soggy.
- Breaking the Tubes: Handle the par-cooked tubes gently. Using a piping bag to fill them minimizes stress and cracking.
- Sauce Too Thick: The sauce will thicken in the oven. It should be pourable when you cover the cannelloni, not as thick as a paste.
Conclusion
This Creamy Lobster Stuffed Cannelloni transforms simple ingredients into an impressive, restaurant-quality meal. By following the detailed steps and avoiding common pitfalls, you can confidently create a decadent centerpiece perfect for celebrations or a luxurious weeknight treat. The combination of sweet lobster, rich cheeses, and creamy sauce is sure to delight. Enjoy the process and the delicious results!