Mini Lobster Cannoli

 

Hi Friends!  I have been dying to share this recipe with you. It was love at first bite for me when I was at the Nantucket Wine Festival last month.  You can read all about the deliciousness and that wonderful weekend HERE

 

 The Executive Chef of the Langham Hotel in Boston was there serving up these little bites of heaven.  We got chatting as I told him these gems were the best thing I ever tasted.  I could taste the lobster and the herbs but the cream itself was a mystery to me and he shared that it was Mascarpone!  I saw stars...ha!

Anyway, after scoffing down these little bites of heaven, I decided I needed to try and recreate them at home.  I experimented and was excited and surprised that they came out so good and then I served them for Cass's little bday get together.

You know what my next priority was right?  To share them with YOU of course!

All things considered, they were fairly simple and they look beautiful and are just so delish and perfect for an appetizer party or first course for a dinner party...heck even if you are just being fancy and want a yummy snack!  This is the best of time of year to whip up these gems so here is how you do it...

 

 

 Ingredients

 

For the Lobster Cannoli:

 

1 dozen mini cannoli shells

1 pound of lobster meat chopped

2 8 oz. containers of Mascarpone cheese

The juice of 1 lemon

 Fresh tarragon, thyme and Pepper for tasting 

For the Lemon Sauce:

• 1/2 cup sugar
• 2 tbsp cornstarch
• 3/4 cup water
• 1 tbsp lemon zest
• 1/4 cup lemon juice 
• 2 tablespoons of butter
  

 

 

 Instructions

In a blender or food processor, pulse the lobster, cheese and herbs until you have a creamy mixture/filling.

With a pastry bag, pipe the filling into your shells (now you may want to buy more shells- I was actually able to get 18 shells filled!)

Place on a platter and keep chilled until serving.

Then make your sauce.  Add sugar and cornstarch to a saucepan over medium heat. Gradually add water and stir to combine. Cook until mixture starts to boil and then boil for 1 minute, stirring constantly. Remove from heat.

Stir in lemon zest, lemon juice and butter. Let cool 30 minutes before serving. Serve warm or at room temp. ( I served at room temp and we loved it!)

 

Dipping these little gems into the lemon sauce is pure magic- trust me- give it a shot- you won't regret it :)