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!