For a recent seasonal pasta night, Lawrence Knapp, Executive Chef of Hackensack Golf Club (Emerson, N.J.) and his team put a spin on a classic cannelloni with a larger-than-usual version featuring lobster and crab. The dish was a hit with members, who continued asking for it long after the special ended.
Hackensack Golf Club Executive Chef Lawrence Knapp (right) encourages his sous chefs to create seasonal specials.
Club + Resort Chef (C+RC): What was the inspiration behind the dish?
Lawrence Knapp (LK): We like to build our weekly specials around the events we host at the club, and this dish was created to complement one of our seasonal pasta nights. I encourage my sous chefs to bring me their ideas, and this concept came from Johnny. He wanted to showcase lobster in a unique way while putting a spin on a classic cannelloni. By making it larger than the traditional size, we created a dish that feels both familiar and distinctive.
C+RC: How would you describe the flavors and presentation?
LK: This dish is rich, savory, and highlights the natural sweetness of the lobster and crab. We believe in keeping the presentation clean and elegant, allowing the main components to take center stage. Rather than adding unnecessary elements, we focus on quality ingredients prepared well, letting the flavors speak for themselves.
C+RC: What makes this a successful dish? What about it makes you most proud?
LK: For us, a successful dish is one that members continue talking about long after it’s gone. When we remove a weekly special and members keep asking for it, we know we’ve created something memorable. That’s always the goal—to create dishes that leave a lasting impression and keep our members excited for what’s next.
C+RC: What was the member response like?
LK: Our members are incredibly engaged with our food and beverage program, and they’re always quick to let us know when they’ve enjoyed something. The response to this dish was overwhelmingly positive, with many members requesting that it returns after the special ended. That’s one of the best compliments we can receive.
