Lasagna, crab and lobster
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Parmesan cheese, freshly grated |
| 1 | pounds | Cream cheese, softened |
| ½ | cup | Ricotta cheese |
| 1 | teaspoon | Garlic, crushed |
| ⅓ | cup | Fresh basil, chopped |
| 1½ | tablespoon | Fresh oregano, chopped |
| ⅓ | cup | Heavy cream |
| Salt and pepper, to taste | ||
| 6 | ounces | Mozzarella cheese, grated |
| 6 | ounces | Provolone cheese, grated |
| 1 | Whole lobster, cooked, meat removed | |
| ¾ | pounds | Fresh crab meat |
| 1 | pounds | Lasagna noodles, cooked |
| Olive oil | ||
| 2 | tablespoons | Butter |
| Reserved claw and tail lobster shells | ||
| ½ | pounds | Onion, chopped |
| ¼ | pounds | Celery, chopped |
| ¼ | pounds | Carrots, chopped |
| 2 | cups | Dry white wine |
| 1 | cup | Water |
| 1 | cup | Clam juice |
| 1 | tablespoon | Hungarian paprika |
| 1 | teaspoon | Cayenne |
| ½ | cup | Butter, softened |
| 2 | ounces | Fresh lemon juice |
Directions
CREAM CHEESE MIXTURE
MOZZARELLA MIXTURE
SEAFOOD
PASTA
SHELLFISH STOCK
LEMON BUTTER
Combine all cream cheese mixture ingredients except basil, beat well and set aside.
Combine mozzarella cheese mixture ingredients and set aside.
To prepare shellfish stock, melt butter in a large saucepan over medium heat and saute shells and vegetables until soft. Add wine, water, clam juice and spices. Bring to a boil, lower heat to simmer for 30 minutes.
Season with salt and pepper. Strain and set aside.
Preheat oven to 400.
Combine lemon and butter, set aside.
Spread cream cheese mixture evenly on cooked pasta (¼ inch thick.) Lightly brush olive oil on the bottom of a lasagna pan. Place one third of the pasta on the bottom of the pan with the cheese side up.
Place ½ of the crab and lobster on the first layer of pasta. Top this with half the mozzarella mixture and sprinkle with ½ the basil.
Repeat with second layer and top with the third layer of pasta, cheese side down. Top with the lemon butter. Sprinkle remaining basil over pasta. Add 1½ - 2 cups shellfish stock to pan and cover with foil.
Bake for 20 minutes.
Recipe by: A Slice of Paradise, Junior League of The Palm Beaches Posted to MC-Recipe Digest V1 #614 by Sharon <jouet@...> on May 17, 1997