Lobster "Cannolis" with Lemon Gastrique

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
8 appetizer servings
Level:
Intermediate

Ingredients
  • 8 won ton skins
  • Oil, for frying
  • 6 ounces mascarpone
  • 1 tablespoon melted butter
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pound lobster, cooked until tender, tail and claw meat chopped
  • 2 teaspoons chopped tarragon leaves, plus sprigs for garnish
  • Lemon Gastrique, recipe follows
Directions

Preheat the fryer or a large pot halfway filled with oil to 360 degrees F.

Diagonally wrap a wonton wrapper around a cannoli mold. Lightly brush the ends with water and press to seal. Immerse in the oil and fry until golden brown, about 1 minute. Remove to a paper towel lined plate to drain. Season with salt. When cool enough to handle, gently twist the cannoli mold and remove. Set aside while you make the filling.

In a large bowl, add the mascarpone, 1 tablespoon butter, the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and slowly heat. Stir until well blended. Gently fold in the lobster meat and herbs.

With a spoon, fill the cannoli shells with the lobster filling. Drizzle with the gastrique and garnish with tarragon leaves.

Lemon Gastrique:

2 teaspoons lemon zest

1 cup sugar

1 cup Champagne vinegar

Pinch salt

Combine all ingredients in a saucepan. Cook over medium heat until the sugar dissolves and reduces to a thick syrup, about 10 to 15 minutes. Remove from the heat and place in a heatproof bowl so the mixture stops cooking.


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