Lobster Cannolis with Lemon Gastrique (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
8 won ton skins |
oil, for frying |
6 ounces mascarpone |
1 tablespoon melted butter |
1 teaspoon fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 pound lobster, cooked until tender, tail and claw meat chopped |
2 teaspoons chopped tarragon leaves, plus sprigs for garnish |
lemon gastrique, recipe follows |
Directions:
1. Preheat the fryer or a large pot halfway filled with oil to 360 degrees F.
2. Diagonally wrap a wonton wrapper around a cannoli mold. Lightly brush the ends with water and press to seal. Immerse in the oil and fry until golden brown, about 1 minute. Remove to a paper towel lined plate to drain. Season with salt. When cool enough to handle, gently twist the cannoli mold and remove. Set aside while you make the filling.
3. In a large bowl, add the mascarpone, 1 tablespoon butter, the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and slowly heat. Stir until well blended. Gently fold in the lobster meat and herbs.
4. With a spoon, fill the cannoli shells with the lobster filling. Drizzle with the gastrique and garnish with tarragon leaves.
5. Lemon Gastrique:
6. 2 teaspoons lemon zest
7. 1 cup sugar
8. 1 cup Champagne vinegar
9. Pinch salt
10. Combine all ingredients in a saucepan. Cook over medium heat until the sugar dissolves and reduces to a thick syrup, about 10 to 15 minutes. Remove from the heat and place in a heatproof bowl so the mixture stops cooking.
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