You need to eat





LOBSTER & SWEET CORN ROTOLO

LOBSTER & SWEET CORN ROTOLO

This is the type of dish that will allow you to linger in the kitchen on a weekend and the result is so satisfying. Imagine lasagna meets ravioli, all baked with with two sauces. One is a tomato based made with the lobster shells to give it the best seafood flavour and the other is a creamy bechemel that will bubble to a golden brown in the oven.

Here's what you'll need

The Filling:

  • 2 small lobsters (boiled for 12-15 minutes, cooled and chilled)
  • 2 small shallots (minced)
  • 2 corn cobs
  • 250g cream cheese
  • 300g goat's cheese
  • 2 cups cooked spinach (chopped)
  • 2 jalapenos (roughly chopped)
  • salt & pepper to taste

The White Sauce

  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups cold milk
  • salt & pepper to taste

The Red Sauce:

  • 2 shells of small lobsters (boiled for 12-15 minutes, cooled and chilled)
  • 1 medium onion (roughly chopped)
  • 4 cloves garlic (roughly chopped)
  • 1 large red pepper (roughly chopped)
  • 1 tbsp Old Bay Seasoning
  • ½ cup white wine
  • 1 tsp chili flakes
  • 4 medium tomatoes (roughly chopped)
  • 2 cups of water
  • 1 tbsp tomato paste (to thicken)
  • salt & pepper to taste

Assembling:

  • 1 batch fresh pasta dough
  • 2 cups grated mozza/cheddar mix
  • 2 tbsp olive oil (to drizzle as garnish)
  • salt & pepper to taste
Here's how:
  1. cook the whole lobsters in boiling water for 12 to 15 minutes, toss into a big bowl filled with ice water until completely chilled

  2. LOBSTER & SWEET CORN ROTOLO

  3. take it apart, separating the meat and the shells, keeping both

  4. LOBSTER & SWEET CORN ROTOLO

    LOBSTER & SWEET CORN ROTOLO

  5. now make the red sauce, place the lobster shells onto a baking tray and roast in a preheated 350° oven for 20 minutes

  6. in the meantime, sautee the onions, garlic and red peppers until soft and starting to caramelized

  7. now add the shells, white wine, tomatoes, Old Bay and water and now simmer on low for an hour or so, strain and add the tomato paste and simmer until thickened and reduced slightly

  8. while this goes on, you can start the filling...grill the corn on all sides for 3 or 4 minutes per side (or boil it a few minutes if you can't grill it)

  9. LOBSTER & SWEET CORN ROTOLO

  10. stand the corn up on it's end and slice off the corn kernels, and be sure to scrape off any juices into a big bowl and add the lobster

  11. LOBSTER & SWEET CORN ROTOLO

  12. mix in the cheeses, spinach, jalepenos and shallots, set aside

  13. LOBSTER & SWEET CORN ROTOLO

  14. roll out the pasta into long sheets (around number 7 on a standard pasta machine) and spread the filling in the middle of the pasta

  15. LOBSTER & SWEET CORN ROTOLO

  16. dab the edges of the pasta sheet on all sides and carefully roll the pasta, sealing it seam side down

  17. cut the "tube" into 2 or 3 inch slices and place into a baking tray with the red sauce on the bottom

  18. LOBSTER & SWEET CORN ROTOLO

    LOBSTER & SWEET CORN ROTOLO

  19. now to make the bechemel sauce, start with butter and flour in a sauce pan and cook about 5 minutes and add the cold milk

  20. whisk away until thickened, season and pour over the rotolos in the pan

  21. LOBSTER & SWEET CORN ROTOLO

  22. cover the pan in foil and bake in a preheated 350° oven for 45 minutes

  23. uncover, sprinkle on the cheese and toss back into the oven for 15 minutes or until bubbly and golden

  24. LOBSTER & SWEET CORN ROTOLO

    LOBSTER & SWEET CORN ROTOLO

  25. let it rest for 10 minutes and then serve it up!

Search categories

Grains Pasta 2-Bite Snacks Eggs Game Sauces & Dips Chicken Sauces & Dips Grilling Sides Vegetarian Salads Sweets Starters Potatoes Beef On Bread Cheese Pork Lamb Seafood Eating in the World Breakfast