Page 22

LOBSTER CANNOLI Serves 6 to 8 For Lobster Bisque 1/4 cup (60 ml) butter 2 tbsp (30 ml) canola oil 2 white onions 1 carrot 1 celery stick 2–3 garlic cloves salt, black pepper, cayenne pepper, to taste 1 tbsp (15 ml) paprika 1/4 cup (60 ml) tomato paste 1/2 cup (125 ml) brandy 1/2 cup (125 ml) white wine 18 cups (4.2 litres) lobster stock 2 bay leaves 2 cups (500 ml) heavy cream 1 tbsp (15 ml) chopped thyme For Lobster Pie Filling 1–2 lb (450–900 g) fresh, local lobster, cooked and meat removed 1 shallot, finely minced 1 tbsp (15 ml) tarragon, finely chopped 1 lemon, zested 1/4 cup (60 ml) reduced lobster bisque, or more salt, pepper, to taste

8

N o v a S c o t i a C o o k e r y, T h e n & N o w

For bisque, melt butter in oil over low heat. Chop onions, carrot, celery, garlic, and sweat in butter until translucent. Season with salt, peppers, and paprika. Add tomato paste, mixing well. Deglaze with brandy about 2 minutes. Add white wine, reduce by half. Add lobster stock and bay leaves, bring to boil. Simmer, reducing until 9 cups (2.1 litres) liquid remain. Strain through fine mesh sieve. Add cream and thyme, check for seasoning. Reduce to 6 cups (1 1/2 litres), or until slightly thickened. Season to taste. For filling, chop lobster meat; mix with shallot, tarragon, lemon zest, salt, and pepper. Add 1/4 cup (60 ml) bisque, folding until incorporated. For dough, pulse dry ingredients in food processor. Add fat, pulsing a few times. Add egg yolk and wine, continuing to pulse until ball begins to form. Remove, knead to form smooth dough. Wrap and rest 20 minutes. Preheat oil to 370°F (188°C). Roll out dough as thin as possible. With large cookie cutter, cut out rings and wrap dough around cannoli molds, sealing edges with egg white. Fry shells 30 to 40 seconds or until light brown. Carefully remove from mold. Cool and fill with lobster meat. Serve with warm lobster bisque. This is an imaginative way to enjoy fresh Nova Scotia lobster, a popular crustacean that is synonymous with the province.

Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes  

Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary...

Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes  

Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary...

Advertisement