This is the last in a series of recipes dedicated to seafood for this season of Lent. This dish on a holiday menu gives diners an additional non-traditional choice with items that celebrate the season. Manicotti paired with a cream sauce creates a rich and filling dish with fresh nautical tastes in the seafood and lobster. The addition of basil as a garnish adds a subtle yet fresh flavor.
Before you read on, make sure you come and see us at our annual Food Show at Gillette Stadium on April 7 from 10:00am to 5:00pm.Come see me and the other AGAR experts from this wholesale food distributor and find great ideas to bring in more traffic to your restaurant and build your profits at the same time. More info can be found here; http://agarsupply.com/FoodShowMain.htm And if you read Karen’s last blog, you’ll hear just why you need to make time to hit the Food Show.
Carla’s Seafood Manicotti 2 each
Minor’s Lobster Base ¼ oz.
Minor’s Culinary Cream 2 oz.
Fresh Basil garnish
Cook manicotti per instructions on package. Combine cream and base, mix well and heat. Place heated manicotti in soup plate and top with heated lobster cream. Garnish with fresh basil.