Photo: Lobster "Cannolis" with Lemon Gastrique Recipe
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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By k2barry_352391
Town, MA
on June 13, 2004
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I liked the idea of this--a spin on traditional lobster salad usually made with mayo. Marscapone cheese though, was too heavy and overwhelmed the lobster, in taste and consistency. I would suggest using mayo for the amount of lobster salad you are making and add in a small amount of marscapone for taste--not as the predominant mixer. The cannoli shells/won ton shells were a nice touch though. The mix needed more herbs and I added dill, cilantro and black pepper.
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