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

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