Ingredients:
1 Lobster-marinated with salt, pepper and lime juice
Oil to shallow fry
For the cannelloni
1 pasta sheet
3 tbsp lobster meat paste
(lobster meat ground and then mixed with spices herbs, cream and egg white)
For the Spinach Risotto
1/4 cup blanched spinach
1/4 cup short grain rice, pre-cooked
2 tsp chopped garlic
1 tbsp chopped shallots
1 tbsp fresh cream
1 tbsp grated parmesan cheese
Salt to taste
For the Vegetables
1 leaf bok choy, blanched
4-5 yellow squash
1 cherry tomato
1 tsp chopped garlic
Salt to taste
Oil to shallow fry
For the Sauce
1/2 cup fish stock
1 tbsp shallots
1/2 tsp fresh thyme, chopped
1 tbsp fresh cream
1 tbsp oil
Salt to taste
Method:
Heat oil in a pan and pan sear the lobster. Keep aside.
To prepare cannelloni, spread the lobster meat paste on the pasta sheet.
Roll the sheet in a foil paper and poach it for 10 to 12 minutes.
To prepare spinach risotto, heat oil in a pan and saute garlic and shallots.
Add spinach and cook for few minutes. Now add rice and mix well.
Finally add salt, cream and parmesan cheese.
Cook for few minutes and keep aside.
To prepare the vegetables, heat oil in a pan and saute garlic.
Add bok choy and salt.
Now add squash and the cherry tomato and keep aside.
To prepare the sauce, heat oil in a pan and saute shallots.
Add thymes and the fish stock.
Finally add salt and fresh cream and keep aside.
Presentation
Keep the spinach risotto in the center of a dish and place the lobster on top.
Now pour a tbsp of the sauce over the lobster.
Arrange the vegetables around the risotto.
Place the cannelloni on the dish and serve.
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