Serves 8


1lbjumbo lump crabmeat

100gdiced and blanched leeks

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

20gtarragon leaves, finely diced

8 pasta sheets 10×15 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

80gButter mixed into the lobster stock

50gParmesan Reggiano cheese, grated



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

Place 1/8thof 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

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