Apr 29 2009
Lobster Manicotti with Alfredo Sauce was a Winner
Let me first start off by saying that I was highly impressed with this dish that Daniel created. Yes, I do not get impressed easily, people. I think the “wow” factor for me was the sauce over the manicotti. We had this the same night as the lasagna, so you can just imagine how heavy our meal was; but, we didn’t get any complaints!
To create the alfredo sauce, melt one 4 oz. stick of butter (yikes!).
Add a half pint of heavy cream to the butter and bring to a boil, then lower the heat to reduce the cream half way. To finish off, add a tsp of nutmeg and a half cup to a cup of Parmesan cheese (based on preference).
To make the stuffing for the manicotti, blend together 12 oz. of ricotta cheese with 1 tbsp. parsley, 1 1/2 tbsp. basil, 1/2 tsp. sage, and 1/2 tsp. thyme.
1 1/2 tbsp. Sun dried tomatoes were added for extra flavor. Blend that together in the food processor.
We used about a pound of lobster claw meat as the main ingredient for the filling. Why use chicken when you have lobster?
This is how it should look after mixing together all the above ingredients. Season with salt and pepper.
Using a pastry bag, pipe each manicotti shell with the lobster filling. Make sure you boil the manicotti pasta first, but don't cook all the way through because it will continue the cooking process in the oven.
Once they're all filled, put it in a baking dish and pour the alfredo sauce over it, then bake in a 350-degree oven for about 30 minutes.
This was my first time having manicotti and I was beyond satisfied. The lobster filling was perfect, and to top it off, the alfredo sauce gave it a nice creamy texture. It was like the icing on the cake!
Yikes, I think I am leaving my husband for this handsome dish! What a great looking recipe and I always did like the blow by blow instructional photos!
I can’t believe it was one stick of butter!!! Lol, I’m glad I didn’t know as I was eating it.
This was by far the BEST home cooked meal I’ve ever had.. I honestly don’t think I’ve had better. The manicotti was delicious, and the lobster was very flavorful. I hope people will be inspired to try to recreate this dish after reading this post. But I have to warn you- it probably won’t turn out as good as when Chef D cooked it!!!
Thanks for the compliment, Sandy! You are an easy critic to please.
da best. Keep it going! Thank you
This looks delicious
Being new to cooking though, I still find I am woefully stuck on measurements so I was just wondering how much of each of the herbs and how much sun dried tomato is used for this recipe? Oh! Also, is that a pound or half a pound of butter? Thanks for any help!
Hi Kendra,
I just updated the post with the proper measurements. We apologize for the lack of direction on our post. Let me know how it turns out and if you have any questions don’t hesitate to contact us.
Thanks
I made the recipe today for father’s day and it was a huge hit! Instead of manicotti though I used jumbo shells and while it was a bit messier to make, I was still pleased with the results. I also made half the recipe without lobster (as one of my guests was allergic to soft-shelled seafood), tripling the sun dried tomatoes to give it a stronger flavour. I’ve added this site to my bookmarks so I can keep an eye out for all the other recipes which are sure to be just as delicious 