Lobster Stuffed Angelotti | Fish du Jour

Lobster Stuffed Angelotti


  • 6oz fresh Halibut
  • 1 cup 35% cream
  • 4 tablespoons of parmesan cheese
  • 1 bunch of fresh basil
  • 1 cup of cherry tomatoes
  • 1 clove fresh garlic
  • 4oz of Sambuca
  • 1 cup of pasta (personal preference)
  • 2 tablespoons of olive oil


Sauté garlic and cherry tomatoes in the olive oil. Once it sweats, add your chopped halibut and brown. Flambé with sambuca and burn out the flame. Add heavy cream and reduce the heat. As the sauce thickens, add cooked pasta. Add half of the parmesan cheese. Cook on a simmer until pasta is cooked through. Plate your pasta, finish with the rest of the parmesan, and add fresh basil!


10 Replies to “Lobster Stuffed Angelotti | Fish du Jour”

  1. The lobster is what attracted my interest. Dish looks amazing. Bet it smells even better.

    Was hoping for instructions on the lobster stuffed angelotti as well… what’s in them? Was the lobster pre cooked before putting it in the pasta?

  2. Well, I was so inspired by chef Antonio Meleca’s Lobster stuffed Angolotte , and he made it look so easy that I had to try and empress my wife so she see’s more reasons to let me go ice fishing this season. So off to the store to purchase the ingredients and I new she had some Sambucca in the liquor cupboard, so lets go.
    I had everything cut up and prepared as I started everything was going great, the colours were outstanding, well right up to pouring 4ozs of “Midnight Blue” Sambuca into the pan, it totally ruined to the beautiful red, yellow, off white pinkish halibut to blue. My heart sank, I didn’t even enjoy my first ever flambé, I tried the cream to lighten it up but perhaps didn’t let it burn off enough because the cream wouldn’t thicken. So, I decided to cook it longer, the halibut disintegrated into little pcs of hard blue jade, the seafood stuffed ravioli looked awful! So I dished it out anyway into wide rimmed soup bowls careful to clean the edges. Presentation is everything, right! So the taste test, Sambucca, as I didn’t know is very sweet and 4oz’s really overpowered the over done jade coloured halibut and totally ruined the seafood stuffed ravioli but my wife still loves me and I can get ready for ice fishing because of my effort! Look out you Kokanee I’m shinning up my hooks! Antonio, you make it look soooo easy! But thanks, you inspired me to give it a try!

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