Serves 8



1lb jumbo lump crabmeat

100g diced and blanched leeks

100mg light Béchamel sauce made with 1/3 fish stock and 2/3 heavy cream

20g tarragon leaves, finely diced

8 pasta sheets 10x15 cm cooked al dente and dried off

8 twigs of tarragon and some nicely diced tomato for the garnish

200ml lobster stock flavored with tarragon and saffron

80g Butter mixed into the lobster stock

50g Parmesan Reggiano cheese, grated

300g Spinach



Mix the crabmeat with the still warm Béchamel sauce, the leeks and tarragon. Season with salt, pepper and cayenne

Place 1/8th of the crabmeat mixture on each pasta sheet and roll a tight cannelloni

Place the cannelloni next to each other in an oven-proof deep dish. Pour a mixture of half cream and half water into the bottom of the dish

Place the Cannelloni in a pre-heated 400° F oven and bake for approx. 10-15 minutes until top of Cannelloni is light golden brown

Sauté the leaf spinach in butter seasoned with salt and pepper and place in the center of a warm serving dish

Place the Cannelloni atop the spinach. Garnish with a tarragon twig and some diced tomato. Carefully spoon the saffron scented lobster jus around it.



Cannelloni can be prepared with a Crépe in lieu of pasta


Find out more about Thomas' culinary career here.