Maine Lobster with Spinach & Three Cheese Cannelloni courtesy La Bella Vita Ristorante, Ocean Properties Ltd.

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: Ryan Phillips[br]Regional Executive Chef[br]Ocean Properties Ltd.[br]“La Bella Vita Ristorante”
Serves: 2
Chef Ryan PhillipsChef Ryan Phillips subscribes to the classic culinary theory of using the freshest local and sustainable products to create Italian influenced dishes. Ryan has a unique cooking style; his focus is taking classic recipes and revamping them into more modern presentations. His style is a mix of rustic to contemporary, adhering to classic cooking techniques. It is his subtle, creative and harmonious way with food that sets him apart.[br]   [br]Chef Phillips discovered his passion for food at the age of 14, working in local restaurants and hotels. He attended the Art Institute of Fort Lauderdale Culinary Arts Program. Upon graduation, Ryan was offered the position of Chef de Cuisine with Ocean Properties Ltd. and for the next 12 years he rose through the ranks to the level of Regional Executive Chef. As the Regional Chef, Phillips oversees menu development, day-to-day kitchen operations, food quality and staff training. In 2008, Chef Ryan was offered the opportunity to oversee culinary operations for Ocean Properties’ Italian concept restaurants “La Bella Vita” located at three of Ocean Properties premier luxury resorts in the Northeast. The Harborside Hotel and Marina in Bar Harbor, ME., The Sagamore Resort in Bolton Landing, NY and the newest edition, The Samoset Resort and Spa in Rockport, ME.[br]   [br]Chef Ryan credits his success to Ocean Properties and its great chefs he’s had the opportunity to work with. He enjoys traveling and experiencing cuisine from all over the world. When he’s not in the kitchen, he’s apt to be found surfing the rugged Maine coast.
  • 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
Poaching Lobster
  1. Make a classic court bouillon approximately one gallon and bring to a simmer
  2. Add the lobsters and cook for 7 minutes and remove and place into an ice bath
  3. Once lobsters are cooled remove all meat without tearing keeping all parts as whole as possible
  4. Devein the tail
Garlic Butter
  1. Add 1 table spoon of the butter and sauté the garlic and shallots slightly and the add wine and remainder of butter
  2. Bring butter to a very light simmer and place picked lobster into butter to finish the cooking process
  3. Poach for 7-10 minutes until lobster is cooked through
Pinot Grigio Lobster Butter Preparation
  1. 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
  2. Remove from heat and whisk in soften butter and the strain
  3. Season with salt and white pepper to taste
  1. Take 3 ounces filling and place on pasta sheets and roll up
To Finish
  1. Steam the cannelloni and put on plate and drizzle with Pecorino sauce
  2. Once the lobster is fully butter poached place the tail portion on cannelloni with claw meat place in front
  3. Garnish plate with one grilled asparagus spear sauté rapine and fried artichoke then spoon Pinot Grigio butter over the lobster meat