Two Pound Garlic Butter Poached Jumbo Maine Lobster with Spinach and Three Cheese Cannelloni, Toasted Garlic Rapine, Artichoke Frito Misto, Aged Pecorino Sauce, Pinot Grigio Lobster Butter
Author:
Serves: 2

Ingredients
- Butter Poached Jumbo Lobster
- 2- 2lb Maine lobsters
- 2 Spinach & three cheese cannelloni’s
- 1/2 lb Rapine
- 2 Marinated long stem artichokes
- 2 Spears Grilled asparagus
- 1oz. Pinot Grigio lobster butter
- 1oz. Pecorino sauce
- Garlic Butter
- 2 lb Whole Unsalted butter
- 4 crushed Garlic cloves
- 1 Shallot sliced
- 1/2 Cup Pinot Grigio
- For the Pecorino Sauce
- 1 1/2 tblsp. Unsalted butter
- 1 1/2 tblsp. All-purpose flour
- 2 cups Whole milk
- 1/4 tsp. Kosher salt
- 1/4 fresh Ground pepper
- Pinch of Freshly grated nutmeg
- 3/4 oz. Finely grated Pecorino Romano (about 1/3 cup)
- For the Pinot Grigio Lobster Butter
- 2 tblsp. Small dice carrot
- 2 tblsp. Small dice celery
- 2 tblsp. Small dice onion
- 3/4 cup Pinot Grigio
- 1 tsp. Tomato paste
- 1/2 of Lobster body top shell remove broken into small pieces
- 1/2 tblsp. Black pepper corns
- 1/2 tsp. sugar
- 2 tblsp. Heavy cream
- 1 Bay Leaf
- 10 oz. Whole unsalted butter
- For the Pasta
- 1 cup cake flour (not self-rising)
- 1/4 cup all-purpose flour plus additional for kneading
- 1/2 teaspoon salt
- 2 large egg yolks
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 cup water
- For the Cannelloni
- 3 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 10 oz baby spinach
- 1 3/4 cups ricotta
- 1 large egg, lightly beaten
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 oz. finely grated Pecorino Romano
- 8 (6- by 4-inch) fresh pasta sheets
Instructions
Poaching Lobster
- Make a classic court bouillon approximately one gallon and bring to a simmer
- Add the lobsters and cook for 7 minutes and remove and place into an ice bath
- Once lobsters are cooled remove all meat without tearing keeping all parts as whole as possible
- Devein the tail
Garlic Butter
- Add 1 table spoon of the butter and sauté the garlic and shallots slightly and the add wine and remainder of butter
- Bring butter to a very light simmer and place picked lobster into butter to finish the cooking process
- Poach for 7-10 minutes until lobster is cooked through
Pinot Grigio Lobster Butter Preparation
- Sauté mirepoix with lobster body, peppercorns, bay leaf and tomato paste and caramelize and then add Pinot Grigio, cream and sugar and reduce until almost dry
- Remove from heat and whisk in soften butter and the strain
- Season with salt and white pepper to taste
Pasta/Cannelloni
- Take 3 ounces filling and place on pasta sheets and roll up
To Finish
- Steam the cannelloni and put on plate and drizzle with Pecorino sauce
- Once the lobster is fully butter poached place the tail portion on cannelloni with claw meat place in front
- Garnish plate with one grilled asparagus spear sauté rapine and fried artichoke then spoon Pinot Grigio butter over the lobster meat
Notes