Sensational Lobster & Seafood Cannelloni

Mike Davis one of the winners of the 2016 broker recipe contest creates a simple and flavorful cannelloni recipe made with our sweet Lobster Sensations. Then tossed in a rich, velvety sauce and then rolled in pasta sheets.

Menu Part


10 Pounds Lobster Sensations® (Item# 004610)
4 Cups Ricotta Cheese
2 Cups Panko or Japanese Bread crumbs
4 Cups Mayonnaise
1 Cup Whole Liquid Eggs
1 Cup Dijon Mustard
2 Tablespoons Dry Mustard
6 Tablespoons Worcestershire Sauce
5 Shakes Tabasco Sauce
1 Cup Lemon Juice
4 Tablespoons Old Bay® Seasoning
3 Tablespoons Kosher Salt
2 Tablespoons Ground White Pepper
3 Tablespoons Dry Thyme
2 Ounces Garlic, finely chopped
1 Bunch Celery with leaves, trimmed and washed
4 Medium Carrots, peeled
3 Medium White Onions
2 Medium Red Peppers
2 Medium Green Peppers
2 Ounces Olive Oil
24 Each Pasta Sheets
30 Ounces Dried Tomato and Garlic Pesto
3 Quarts Heavy Cream
1 Pound Unsalted Butter


  1. Brunoise all vegetables starting with lightest to darkest but do not mix together.
  2. In a heated sauté pan place olive oil, add garlic and sauté lightly. Add thyme, Old Bay®, onion, celery, carrots, peppers and cook until all vegetables are cooked through and liquid has reduced by 75% or almost evaporated.
  3. While vegetables are cooking, flake Lobster Sensations®. Place in a large mixing bowl, add vegetables and all other ingredients for filling. Very lightly combine ingredients together.
  4. Add bread crumbs to adjust mixture in order to achieve firm consistency. This may require more or less bread crumbs so have a little extra available.
  5. In a large sauté pan combine pesto and heavy cream, allow to reduce by 50%.
  6. While sauce is reducing take pasta sheets and cut into 3x5 squares.
  7. Place 4 ounces Lobster Sensations® filling in the middle of each pasta sheet square, roll into cannelloni and set aside.
  8. When the pesto cream sauce has reduced, add butter to thicken.
  9. Ladle a light coating into a full steam table pan, place cannelloni in pan with the seam down.
  10. Bake pan uncovered at 350°F for approximately 45 minutes until cannelloni are lightly brown on top and sauce has reduced by 25%.

View as PDF