Lobster Cannolis with Lemon Gastrique

• 8 won ton skins
• Oil, for frying
• 6 ounces mascarpone
• 1 tablespoon melted butter
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pound lobster, cooked until tender, tail and claw meat chopped
• 2 teaspoons chopped tarragon leaves, plus sprigs for garnish
• Lemon Gastrique, recipe follows

1. Preheat the fryer or a large pot halfway filled with oil to 360 degrees F.
2. Diagonally wrap a wonton wrapper around a cannoli mold.
3. Lightly brush the ends with water and press to seal.
4. Immerse in the oil and fry until golden brown, about 1 minute.
5. Remove to a paper towel lined plate to drain.
6. Season with salt.
7. When cool enough to handle, gently twist the cannoli mold and remove.
8. Set aside while you make the filling.
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. Stir until well blended.
11. Gently fold in the lobster meat and herbs.
12. With a spoon, fill the cannoli shells with the lobster filling.
13. Drizzle with the gastrique and garnish with tarragon leaves.
14. 2 teaspoons lemon zest
15. 1 cup sugar
16. 1 cup Champagne vinegar
17. Pinch salt
18. Combine all ingredients in a saucepan.
19. Cook over medium heat until the sugar dissolves and reduces to a thick syrup, about 10 to 15 minutes.
20. Remove from the heat and place in a heatproof bowl so the mixture stops cooking.

skins, mascarpone, butter, lemon juice, salt, freshly ground black pepper, lobster, tarragon, lemon gastrique

Taken from www.foodnetwork.com/recipes/emeril-lagasse/lobster-cannolis-with-lemon-gastrique-recipe.html (may not work)