Lobster Cannelloni with Grilled Eggplant Carpaccio and Hazelnut Lobster Jus

Name: 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