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1
Cook shallot, carrot, celery, reserved shrimp shells, and reserved scallop muscles in 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until vegetables are softened and pale golden, about 5 minutes.
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2
Add tomato paste and cook, stirring, 1 minute.
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3
Add wine and boil over high heat, stirring occasionally, until reduced to about 1/4 cup, 6 to 8 minutes.
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4
Add water, seafood glaze (if using), and parsley sprigs and simmer, covered, 30 minutes.
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5
Discard parsley and puree stock, including shrimp shells, in 2 batches in a blender (use caution when blending hot liquids).
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6
Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.
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7
Melt remaining 2 tablespoons butter in cleaned saucepan over moderately low heat, then add flour and cook roux over low heat, stirring, 3 minutes.
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8
Add warm seafood stock all at once, whisking, and bring to a boil, whisking.
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9
Add 1/2 cup cream and gently simmer sauce, whisking occasionally, 10 minutes.
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10
Stir in lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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11
Transfer 1/2 cup sauce to a bowl set in a larger bowl of ice and cold water to cool for filling.
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12
Cut one third of shrimp and one third of scallops into 1/4-inch pieces and toss with 1/4 teaspoon salt.
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13
Puree remaining shrimp and scallops in a food processor with Cognac, cooled 1/2 cup sauce, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
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14
Add remaining 1/2 cup cream and pulse just until combined.
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15
Transfer mousse to a large bowl and stir in shrimp and scallop pieces and chives.
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16
Preheat oven to 375F.
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17
Boil lasagne noodles a few at a time in a large pot of boiling salted water , stirring to separate, until al dente, about 2 minutes for fresh noodles or about 6 minutes for no-boil.
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18
Gently transfer noodles with tongs and a slotted spatula to a large bowl of cold water to stop cooking, then lift out, shaking off water, and lay flat on dry kitchen towels (not terry cloth).
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19
Spread 1/3 cup mousse over each noodle, leaving a 1/2-inch border on both short ends.
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20
Starting with a short end, loosely roll up each noodle.
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21
Spread about 1/2 cup sauce on bottom of casserole dish and arrange cannelloni, seam sides down, snugly in 1 layer over sauce.
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22
Pour remaining sauce over cannelloni and bake, covered with foil, in middle of oven until sauce is bubbling and filling is just cooked through, 25 to 30 minutes.
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23
(To test filling for doneness, insert a metal skewer into a cannelloni and hold it there 5 seconds.
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24
Remove skewer and press it against your bottom lip: If metal is warm, casserole is hot all the way through and filling is cooked.)
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25
Preheat broiler.
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26
Remove foil and broil cannelloni about 3 inches from heat until brown spots appear, 3 to 5 minutes.
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27
Let stand 10 minutes before serving.
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28
Available at some supermarkets, specialty foods shops, and More Than Gourmet (800-860-9395).
