Yield 2 servings
This dish has freshly cooked lobster meat with pesto, mixed in some toasted pine nuts, and cooked the pasta in a little rosé sauce.
To serve (optional)
Cook the cannelloni pasta sheets according to the manufacturer’s instructions. Drain and reserve. Preheat oven to 350°F (175°C).
Chop the lobster into small chunks and put in a mixing bowl. Add the pesto, chopped chives, pine nuts and mix well so that the seasonings are distributed evenly and the all the lobster chunks are coated with pesto. Season with freshly ground black pepper. Taste, and season with salt if needed.
Pour and spread half of the rosé sauce in a baking dish that will fit the six cannelloni snugly.
Lay a cooked cannelloni sheet flat on a working surface. Spoon 1/6 of the lobster mixture at one end of the sheet. Roll the pasta carefully but tightly around the lobster mixture. Place this cannelloni in the prepared baking dish, and roll the next five cannelloni the same way.
Pour the remaining half of the rosé sauce over the prepared cannelloni, and sprinkle the cheeses over. Bake for 10 to 15 minutes, until the sauce is bubbly and the cheese is golden.
To serve, divide the cannelloni between two serving plates. Sprinkle with chopped fresh basil, toasted pine nuts, and chopped chives, and drizzle with extra-virgin olive oil. Enjoy!
Courses Main Course
Recipe by Food Nouveau at https://foodnouveau.com/recipes/mains/fish-seafood/lobster-cannelloni-pesto-rose-sauce/