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Apr 29 2009

Lobster Manicotti with Alfredo Sauce was a Winner

Published by at 11:00 pm under Cooking at Home,Friends

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 stick of butter (yikes!).

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 nutmet and a half cup to a cup of parmesan cheese (based on preference).

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 parsley, basil, sage, and some thyme.

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.

Sun dried tomatoes were added for extra flavor. Blend that together in the food processor.

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?

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.

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 it all the way through because it will continue the cooking process in the oven.

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; also, pre-heat oven to 350 degrees.

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!

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!

11 responses so far

11 Responses to “Lobster Manicotti with Alfredo Sauce was a Winner”

  1. Chef Eon 05 May 2009 at 12:11 am

    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!

  2. Sandy H.on 08 May 2009 at 2:44 pm

    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!!!

  3. chefboyrDon 10 May 2009 at 11:41 am

    Thanks for the compliment, Sandy! You are an easy critic to please.

  4. Kendra Ashon 15 Jun 2010 at 2:48 pm

    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!

  5. thefoodaddictson 15 Jun 2010 at 9:20 pm

    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.

  6. Kendra Ashon 20 Jun 2010 at 10:39 pm

    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 :)

  7. Maryon 11 May 2011 at 12:10 pm

    Is the lobster precooked before stuffing the manicotti?

  8. thefoodaddictson 11 May 2011 at 8:24 pm

    Mary,

    The lobster is precooked before stuffing the manicotti.

    Cheers!

    Daniel@ The Food Addicts

  9. Ronon 17 Aug 2011 at 10:20 am

    Can this dish be prepared ahead of time and frozen or chilled in the refrigerator for a day or two?

  10. thefoodaddictson 19 Aug 2011 at 8:10 am

    Ron,

    This dish can definitely be prepared ahead of time. I would recommend freezing rather than refrigerating. If you need to refrigerate I wouldn’t recommend refrigerating more than 1 day.

    Daniel @ the food addicts

  11. Doreenon 19 Nov 2012 at 8:01 am

    I tried this the other day but my grocery store didn’t have the cannelloni shells and I didn’t have the time to make them. So, instead, I made it as a lasagna and it was equally delicious, although, I’d suggest using additional sauce just because the top piece of pasta was a bit dried out. Great recipe though and my family truly enjoyed it! Thanks!

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