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King Prawn & Blue Swimmer Crab Cannelloni
100g blue swimmer crab meat
150g raw king prawn meat
1⁄2 tsp finely chopped ginger
1⁄2 tsp finely chopped garlic
1⁄2 tsp finely chopped chilli
2 kaffir lime leaves, finely chopped
2 whole eggs
1 tbsp butter
Salt and pepper
1 box of cannelloni tubes
Scallop roe sauce
1⁄2 diced brown onion
1⁄2 tsp of fine diced garlic
60ml of Pernod
150ml of thickened cream
Roe of 10 scallops
Poaching cream
300ml of thickened cream
10g of sliced ginger
1⁄2 small chilli
1 clove garlic
100ml white wine
Lobster
150g WA lobster tail meat removed from shell
100g of ghee
1. For the lobster heat the ghee in a small pot until it melts and reduce the heat to low.
2. For the crab, add butter to a hot pan and melt, then add the ginger, garlic and the chilli to the butter, fry for 30 seconds. Put the crab meat in the pan and
fold the butter mix through the crab meat, remove from heat, cool and
season to taste.
3. In a processor add the prawn meat and puree until smooth, then add the eggs and crab meat, place into a bowl and refrigerate. Place seafood into a piping bag, pipe into the cannelloni tubes, place tubes on a tray and put back into
the refrigerator.
4. For the roe sauce, add the garlic, onion and oil to a medium sized pot, and sauté. Add the scallop roe and constantly stir until the roe begins to break up. Add Pernod and reduce by half then pour in the cream and simmer for three to five minutes. With a stick blender puree the mix until smooth and pass through a fine strainer, return mix to a clean pot.
5. For the poaching cream, in a medium sized pot add the chilli, ginger and garlic along with the wine and bring to a simmer, then add the cream and continue for three minutes.
6. To finish, simmer poaching cream and place the cannelloni in for four minutes. While the cannelloni is poaching, place the lobster tail into the heated ghee and lightly poach for three minutes or until cooked. Heat the scallop roe sauce and pour it in the centre of the plate, place cannelloni on top, finish with the lobster tail.
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