Lobster Cannelloni with Pesto, Rosé Sauce and Toasted Pine Nuts has freshly cooked lobster meat with pesto, mixed in some toasted pine nuts, and cooked the pasta in a little rosé sauce. A new spring classic in my house!
Elevate Your Dinner: Decadent Lobster Cannelloni with Fresh Pesto and Creamy Rosé Sauce
There are certain dishes that instantly evoke a sense of occasion, and this week’s featured recipe, Lobster Cannelloni with Pesto, Rosé Sauce and Toasted Pine Nuts, is undoubtedly one of them. Lobster, a true jewel of the sea, is showcased here in a way that’s both elegant and surprisingly approachable. While cannelloni might sound like a labor-intensive endeavor, this recipe champions the art of smart shortcuts, allowing you to create a restaurant-quality meal without spending all day in the kitchen. It’s a harmonious blend of luxurious ingredients and time-saving techniques, making it the perfect choice for a special spring dinner or a sophisticated weekend treat.
The beauty of this dish lies in its exquisite balance: the sweet, delicate flavor of freshly cooked lobster meat, brightened by vibrant basil pesto, complemented by the nutty crunch of toasted pine nuts, all nestled within tender pasta and bathed in a luscious rosé sauce. This isn’t just a meal; it’s an experience that tantalizes the taste buds and impresses even the most discerning palates. And the best part? We’re going to achieve this culinary masterpiece with remarkable ease.
Mastering Gourmet Made Easy: The Power of Quality Shortcuts
The secret to transforming this seemingly complex dish into a quick and delightful reality lies in embracing high-quality, ready-to-use ingredients. While the idea of making everything from scratch can be appealing, sometimes efficiency is key, especially when you’re craving gourmet without the grind. My philosophy for this recipe revolves around smart choices that elevate flavor while minimizing effort.
Choosing Your Champions: Pesto and Rosé Sauce
My go-to shortcuts for this particular Lobster Cannelloni include opting for the best dried Italian pasta sheets and, crucially, high-quality ready-made pesto and rosé sauce. Let’s talk pesto first. As much as I adore the fresh, aromatic burst of homemade basil pesto, the reality of procuring enough fresh basil to make a substantial batch often translates into a hefty grocery bill – sometimes equivalent to a week’s worth of other essentials. Furthermore, despite my green thumb aspirations, I’m constantly vexed by my inability to keep basil plants alive; they always, *always* wither away on me, a mystery I’ve yet to solve.
This is where discovering exceptional convenience foods becomes a game-changer. I confess, ever since I stumbled upon Maison Le Grand’s line of raw pestos and sauces, my desire to make my own has significantly waned. Their pestos are so incredibly bright, fresh, and bursting with authentic flavor that they genuinely taste as though they’ve just emerged from my own food processor. They represent one of the very few pre-made products I enthusiastically purchase from the grocery store, a testament to their superior quality.
A Revelation: Dairy-Free Rosé Sauce
Maison Le Grand recently expanded their exquisite product line to include new rosé sauces, and they graciously contacted me to see if I’d be interested in sampling them. (Full disclosure: it’s important to note that this is not a sponsored post. While the products used in this recipe were provided free of charge, the content of this article and all opinions expressed within are entirely my own.) As a long-time admirer of their pestos, I eagerly accepted the invitation, especially upon learning a crucial detail: these new sauces were *dairy-free*. Yes, you read that correctly – commercially available, dairy-free rosé sauces!
For someone like me, who navigates life with a lactose-intolerant stomach, this was a truly exciting development. While I can tolerate small quantities of dairy products daily, such as a sprinkle of grated Parmesan over pasta, cream-based dishes and sauces are an absolute no-go. In the past, I’ve experimented with creating my own rosé sauce using soy cream or lactose-free cream, but encountering ready-made, lactose-free options in the market was a first. And let me tell you, the new sauces did not disappoint. They boast a wonderfully fresh taste, are perfectly seasoned, and miraculously, help bring a delicious meal to the table in record time!
While Maison Le Grand offers various rosé sauce varieties, including a delightful “Rustic” option featuring chunks of roasted bell peppers, caramelized onions, and sun-dried tomatoes, for this particular Lobster Cannelloni recipe, I opted for their classic rosé sauce. Its smooth, balanced flavor profile allows the delicate sweetness of the lobster to truly shine without overpowering it. This measured approach to seasoning and sauce application is fundamental to letting the lobster’s natural elegance take center stage, creating what has quickly become a new spring classic in my home!
The Art of Assembly: Crafting Your Lobster Cannelloni
The beauty of this recipe lies not only in its convenience but also in its simple yet effective preparation method. The steps are straightforward, ensuring a smooth cooking experience even for those new to making cannelloni. This dish is designed to highlight the star ingredient – the lobster – with perfectly balanced supporting flavors.
Of course, for the ambitious home chef, there’s always the option to truly make this dish your own by rolling out your fresh pasta, cultivating your basil for homemade pesto, and simmering your rosé sauce from scratch. This path offers a deeply rewarding culinary journey, but if you choose the simpler, equally delicious route I’ve outlined here, rest assured, your secret to a quick gourmet meal is safe with me. The result will be equally impressive, regardless of your chosen path to deliciousness.
Pin Recipe
Lobster Cannelloni with Pesto, Rosé Sauce and Toasted Pine Nuts
Ingredients
- 1 cooked 1 ¼ lb (560 g) lobster, meat carefully removed from the shell (yields approximately 6.25 oz or 175 g of sweet, tender meat)
- ¼ cup (60 ml) basil pesto (use your best homemade or a high-quality ready-made version for convenience)
- 1 tbsp (15 ml) finely chopped chives (adds a delicate oniony freshness)
- 1 tbsp (15 ml) toasted pine nuts (for a delightful crunch and nutty aroma)
- Freshly ground black pepper (to taste, enhancing the flavors)
- Kosher Salt (use sparingly, if needed, as pesto and sauces may already be seasoned)
- 1 cup (250 ml) prepared rosé sauce (homemade, or a high-quality ready-made, dairy-free option like Maison Le Grand is excellent)
- 6 cannelloni pasta sheets (flat and wide lasagna sheets will also work well, but avoid quick-cooking pasta for best texture)
- ¼ cup (60 ml) grated Fontina cheese (for a creamy, melt-in-your-mouth topping)
- 2 tbsp (30 ml) grated Parmigiano-Reggiano cheese (adds a sharp, salty finish; omit both cheeses if aiming for a completely dairy-free dish)
To serve (optional)
- Fresh basil leaves (finely chopped or whole leaves for garnish)
- Extra chopped chives (for a fresh burst of color and flavor)
- Additional toasted pine nuts (for added texture and visual appeal)
- Best-quality extra-virgin olive oil (a final drizzle enhances richness and aroma)
Instructions
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Begin by preparing your cannelloni pasta sheets. Cook them carefully according to the manufacturer’s instructions, typically in a large pot of salted boiling water until al dente. This ensures they are pliable enough to roll but retain a pleasant bite. Once cooked, drain them gently and lay them flat on a clean surface or a lightly oiled baking sheet to prevent sticking, reserving them for assembly. While the pasta cools, preheat your oven to 350°F (175°C), preparing it for the final baking stage.
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Next, prepare the star of our dish: the lobster filling. Take your freshly cooked lobster meat and chop it into small, bite-sized chunks. Transfer these succulent pieces to a mixing bowl. To this, add the vibrant basil pesto, the finely chopped chives, and the fragrant toasted pine nuts. Mix everything thoroughly but gently, ensuring that all the lobster chunks are beautifully coated with the pesto and that the seasonings are evenly distributed throughout the mixture. Season generously with freshly ground black pepper. Taste the mixture and, if necessary, add a pinch of kosher salt to enhance the flavors, keeping in mind that your pesto and lobster may already contribute some salinity.
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Take your chosen baking dish, one that is appropriately sized to snugly fit the six cannelloni rolls. Pour approximately half of the prepared rosé sauce into the bottom of the dish and spread it evenly. This layer of sauce will provide a flavorful bed for the cannelloni, preventing them from sticking and infusing them with richness from the start.
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Now, it’s time for assembly. Lay one of your cooked cannelloni pasta sheets flat on a clean working surface. Carefully spoon about one-sixth of the lobster mixture onto one end of the pasta sheet. Beginning from that end, gently but firmly roll the pasta sheet around the lobster filling, creating a neat cylinder. Place this filled cannelloni seam-side down into your prepared baking dish. Repeat this process for the remaining five cannelloni pasta sheets, arranging them snugly side-by-side in the dish.
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Once all the cannelloni are in place, pour the remaining half of the rosé sauce evenly over the top of the rolls, ensuring they are well-covered. Then, sprinkle a generous layer of grated Fontina cheese and Parmigiano-Reggiano cheese (if using) over the sauce. This cheesy topping will melt beautifully, forming a golden, bubbly crust. Transfer the baking dish to your preheated oven and bake for 10 to 15 minutes, or until the sauce is visibly bubbling around the edges and the cheese topping is melted, golden brown, and slightly caramelized.
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To serve this exquisite dish, carefully divide the baked cannelloni between two serving plates. For an extra touch of freshness and visual appeal, sprinkle with additional chopped fresh basil, a scattering of extra toasted pine nuts, and a flourish of chopped chives. Finish with a delicate drizzle of your best-quality extra-virgin olive oil. Serve immediately and savor every luxurious bite of this incredible Lobster Cannelloni. Enjoy!
Did you make this?
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