Lobster "Cannolis" with Lemon Gastrique

1. 1

   Preheat the fryer or a large pot halfway filled with oil to 360 degrees F.

2. 2

   Diagonally wrap a wonton wrapper around a cannoli mold.

3. 3

   Lightly brush the ends with water and press to seal.

4. 4

   Immerse in the oil and fry until golden brown, about 1 minute.

5. 5

   Remove to a paper towel lined plate to drain.

6. 6

   Season with salt.

7. 7

   When cool enough to handle, gently twist the cannoli mold and remove.

8. 8

   Set aside while you make the filling.

9. 9

   In a large bowl, add the mascarpone, 1 tablespoon butter, the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and slowly heat.

10. 10

    Stir until well blended.

11. 11

    Gently fold in the lobster meat and herbs.

12. 12

    With a spoon, fill the cannoli shells with the lobster filling.

13. 13

    Drizzle with the gastrique and garnish with tarragon leaves.

14. 14

    2 teaspoons lemon zest

15. 15

    1 cup sugar

16. 16

    1 cup Champagne vinegar

17. 17

    Pinch salt

18. 18

    Combine all ingredients in a saucepan.

19. 19

    Cook over medium heat until the sugar dissolves and reduces to a thick syrup, about 10 to 15 minutes.

20. 20

    Remove from the heat and place in a heatproof bowl so the mixture stops cooking.

* Per serving · 4 servings · Values may vary.