Lobster Cannelloni with Grilled Eggplant Carpaccio and Hazelnut Lobster Jus

Ingredients

• 2 1/2 Cups lobster stock*
• 1 eggplant, cut vertically in 1/4-inch slices and soaked in warm salted water for at least 30 minutes
• 1/8 Cup extra-virgin olive oil
• 1 Teaspoon chopped thyme
• 1 Teaspoon chopped rosemary
• 4 1/2 Cups cooked lobster meat, claw and knuckles included, diced into 1/2-inch chunks
• 1 1/4 Cup ricotta cheese
• 1 1/4 Cup mascarpone cheese
• 1/2 Cup diced shallots
• 2 Teaspoons chopped tarragon
• 20 cooked cannelloni sheets, lightly oiled to prevent sticking
• 4 Tablespoons hazelnut oil
• 2 Tablespoons butter, small diced
• Roasted hazelnuts, for garnish
• Fresh herbs such as parsley, basil, and thyme, for garnish
• Salt and pepper, to taste

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