Serves 8
Ingredients
1lbjumbo lump crabmeat
100gdiced and blanched leeks
100mglight Béchamel sauce made with 1/3 fish stock and 2/3 heavy cream
20gtarragon leaves, finely diced
8 pasta sheets 10×15 cm cooked al dente and dried off
8 twigs of tarragon and some nicely diced tomato for the garnish
200ml lobster stock flavored with tarragon and saffron
80gButter mixed into the lobster stock
50gParmesan Reggiano cheese, grated
300gSpinach
Method
Mix the crabmeat with the still warm Béchamel sauce, the leeks and tarragon. Season with salt, pepper and cayenne
Place 1/8thof the crabmeat mixture on each pasta sheet and roll a tight cannelloni
Place the cannelloni next to each other in an oven-proof deep dish. Pour a mixture of half cream and half water into the bottom of the dish
Place the Cannelloni in a pre-heated 400° F oven and bake for approx. 10-15 minutes until top of Cannelloni is light golden brown
Sauté the leaf spinach in butter seasoned with salt and pepper and place in the center of a warm serving dish
Place the Cannelloni atop the spinach. Garnish with a tarragon twig and some diced tomato. Carefully spoon the saffron scented lobster jus around it.
Variation
Cannelloni can be prepared with a Crépe in lieu of pasta
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