Lobster, Shrimp, & Scallop Cannelloni


North Atlantic Lobster, shrimp, and scallops with a white port wine infused cream sauce, mirepoix and a hint of tarragon.

At a Glance

Item Code



6.75 lbs

Case Count

36 / 3oz each



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Lobster, Shrimp, & Scallop Cannelloni with Fried Green Tomatoes, Crawfish and Andouille

Ingredients (4 servings):

  • 8 Cannelloni
  • 8 green tomatoes divided
  • 8 oz andouille sausage (chopped)
  • 8 oz crawfish
  • 1 ea shallot (minced)
  • ¼ cup dry white wine
  • 2 ea red bell peppers (roasted)
  • ½ ea garlic clove (minced)
  • 1 Tbsp Italian parsley (chopped)
  • TT extra virgin olive oil
  • 2 cups gouda (shredded)
  • ½ cup cornmeal
  • ½ cup flour
  • TT salt and pepper


Puree peppers and garlic then add parsley, olive oil and season. Place cannelloni on a lined baking dish and top with gouda. Cover with aluminum foil and bake for 15 minutes at 375°F then uncover and bake until cheese turns golden brown. Sauté shallots in olive oil then add crawfish and cook for 1 minute longer, deglaze with wine and season, then add andouille sausage and stir to combine. Thinly slice 4 green tomatoes, and season with olive oil, salt and pepper. Layer tomatoes with the crawfish-andouille mix. Set aside and keep warm. Dice the remaining green tomatoes in 1 inch cubes. Dredge them in mixed flour and cornmeal then fry and season. Plate all components accordingly.

About the Dish:

“Although fried green tomatoes are depicted as an original southern style dish the true origin of the concept was believed to be brought to the northeast and Midwestern part of the US by Jewish immigrants. They were then popularized in the south circa 1990.”

Lobster, Shrimp, & Scallop Cannelloni with Zucchini, Crispy Pancetta and Shrimp in Brandy Cream and Parsley EVO

Ingredients (4 servings):

  • 8 Cannelloni
  • 2 ea zucchini (brunoise)
  • 2 cups shredded mozzarella
  • ½ cup Parmigiano Reggiano
  • 4 oz Pancetta (cut in strips)
  • 12 ea jumbo shrimp (butterflied)
  • 1 ea shallot (minced)
  • ¼ cup brandy
  • 1/3 cup seafood stock
  • 2 cups heavy cream
  • TT extra virgin olive oil
  • TT salt and white pepper
  • TT fresh parsley


Sauté shallot and shrimp in olive oil until soft then add brandy and seafood stock. Remove shrimp, keep warm. Reduce brandy by ¾. Add heavy cream and reduce by half. Puree until smooth. Place some sauce on a baking dish then arrange cannelloni over it. Cover with some additional sauce then sprinkle with mozzarella cheese and Parmigiano. Cover with aluminum foil and Bake for 15 minutes at 375°F then remove foil and bake until cheese turns golden brown. Render pancetta until almost crisp then add zucchini and cook until zucchini are caramelized. Season with salt and pepper and plate accordingly with cannelloni and additional sauce. Garnish with oil blended with fresh parsley.

About the Dish:

“Many types of flavor infused oils can be made by warming it then infusing ingredients ranging from fresh herbs to dried spices. The base oil is then blended with additional oil and strained which removes the solids and leaves just the colored, flavored oil.”

Lobster, Shrimp, and Scallop Cannelloni Thermidor

Ingredients (4 servings):

  • 8 Lobster, Shrimp, & Scallop Cannelloni
  • 1/4 cup butter
  • 2 shallots, finely chopped
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1 cup 35% heavy cream
  • 1 tbsp Dijon mustard
  • 1/2 tsp each salt and white pepper
  • 3/4 cup shredded Gruyère cheese
  • 2 tbsp chopped each fresh parsley and chives
  • 1 tbsp chopped fresh tarragon


Melt butter over medium heat; sauté shallots for 3 to 5 minutes or until softened. Stir in flour; cook for 2 minutes. Add milk, a splash at a time, until smooth. Stir in cream; bring to simmer. Cook, stirring constantly, for 5 to 7 minutes or until thickened. Whisk in Dijon, salt and pepper. Remove from heat. Preheat oven to 375°F. Place two cannelloni in each of 4 baking dishes. Top with sauce and Gruyère. Bake for 25 to 30 minutes or until tender and heated through. Broil for 2 to 3 minutes or until cheese is golden brown. Combine parsley, chives and tarragon; sprinkle over top before serving.

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