Lobster Cannoli

This recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook  showcasing modern interpretations of heritage Nova Scotia recipes.

“Was that really an oyster in their lobster pie recipe?! It was pretty cool and fun, but it was challenging. How do you re-envision pie without detracting from this classic recipe? Why not take that pie dough recipe and tweak it to cannoli? Essentially it’s everything in the pie in a different format.”

Brooklyn Warehouse 


For Lobster Bisque

1/4 cup (60 ml) butter
2 tbsp (30 ml) canola oil
2 white onions
1 carrot
1 celery stick
2-3 cloves garlic
to taste salt, black pepper, cayenne pepper
1 tbsp (15 ml) paprika
1/4 cup (60 ml) tomato paste
1/2 cup (125 ml) brandy
1/2 cup (125 ml) white wine
18 cups (4.2 litres)
lobster stock
2 bay leaves
2 cups (500 ml) heavy cream
1 tbsp (15 ml) chopped thyme

For Lobster Pie Filling

1-2 lb (450-900 g) fresh, local lobster, cooked and meat removed
1 shallot, finely minced
1 tbsp (15 ml) tarragon, finely chopped
1 lemon, zested
1/4 cup (60 ml) reduced lobster bisque
to taste salt and pepper

For Pie Dough 

1 cup (250 ml) all-purpose flour
1/4 cup (60 ml) white sugar
1 tsp (5 ml) salt
1 tsp (5 ml) dried dill
1/4 tsp (1 ml) Espelette pepper
2 tbsp (30 ml) butter or lard
1 egg, separated
1/3 cup (80 ml) Marsala wine
canola oil for frying shells


  1. For bisque, melt butter in oil over low heat. Chop onions, carrot, celery, garlic, and sweat in butter until translucent. Season with salt, peppers, and paprika. Add tomato paste, mixing well. Deglaze with brandy about 2 minutes. Add white wine, reduce by half. Add lobster stock and bay leaves, bring to boil. Simmer, reducing until 9 cups (2.1 litres) liquid remaining. Strain through fine mesh sieve. Add cream and thyme, check for seasoning. Reduce to 6 cups (1 1/2 litres), or until slightly thickened. Season to taste.
  2. For filling, chop lobster meat; mix with shallot, tarragon, lemon zest, salt, and pepper. Add 1/4 cup (60 ml) bisque, folding until incorporated.
  3. For dough, pulse dry ingredients in food processor. Add fat, pulsing a few times. Add egg yolk and wine, continuing to pulse until ball begins to form. Remove, knead to form smooth dough. Wrap and rest 20 minutes.
  4. Preheat oven to 375 degrees F (188 degrees C). Roll out dough as thin as possible. With large cookie cutter, cut out rings and wrap dough around cannoli molds, sealing edges with egg white. Fry shells 30 to 40 seconds or until light brown. Carefully remove from mold. Cool and fill with lobster meat. Serve with warm lobster bisque.
  5. This is an imaginative way to enjoy fresh Nova Scotia lobster, a popular crustacean that is synonymous with the province.

Local Source Guide

Local Produce: Noggins Corner Farm MarketStirling Fruit FarmsMasstown Market or one of the many other Farmers’ Markets of Nova Scotia.
Nova Scotia Wine: Luckett Vineyards, L’Acadie Vineyards, Grand Pré Wines, Sainte-Famille Wines, Muwin Estate Wines or Devonian Coast Wineries
Local Seafood: Evan’s Seafood & Restaurant, Arichat Seafood Market, Clearwater Seafoods Ltd. or Fishermen’s Market

Recipe provided by: Brooklyn Warehouse

For more heritage recipes: Nova Scotia Public Archives Recipe Collection
Nova Scotia Cookery, Then & Now is  presented by: Select Nova Scotia and Nova Scotia Public Archives

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