Shelly's Recipe

LOBSTER LASAGNA

Category: Pasta - Seafood

FOR THE BECHEMEL SAUCE:
4 tbsp butter
2 garlic cloves, minced
1 large shallot, minced
4 tbsp all purpose flour
1/8 cup white wine
1 cup milk
1/2 cup heavy (whipping) cream
1/2 cup Parmesan cheese, grated

FOR THE LOBSTER:
3 tbsp butter
1 small sweet onion, chopped
3 garlic cloves, minced
1 cup fresh corn
2 lbs raw lobster, cut into 1-inch pieces

FOR THE LASAGNA:
2 eggs, beaten
8 oz Mascarpone cheese
1 cup shredded mozzarella cheese
2 cups grated Parmesan cheese, divided use
1 package Barilla brand No Cook lasagna noodles
1 cup fresh basil, chopped

TO MAKE BECHEMEL SAUCE:
Melt 4 tbsp butter in a small sauté pan over medium heat. Add 2 minced garlic cloves and shallots and cook for 5 to 6 minutes.

Add flour and stir to combine. Cook for another 2 minutes being sure not to let flour turn brown, stirring occasionally.

Add wine and scrape bottom of pan, cook for about 3 to 4 minutes.

Add milk and reduce heat to medium-low. Simmer for another 15 minutes.

Remove from heat and stir in cream and Parmesan cheese; set aside.

MEANWHILE, TO PREPARE THE LOBSTER:
In a large sauté pan over medium heat, melt 3 tbsp butter until it rapidly bubbles. Add onion and 3 minced garlic cloves and sauté 5 to 6 minutes.

Add corn and cook 2 additional minutes before adding lobster. Cook 3 to 4 minutes and remove from heat; set aside.

TO PREPARE THE LASAGNA:
In a mixing bowl, combine eggs, Mascarpone cheese, Mozzarella cheese and 1 cup Parmesan cheese; mix well.

In a 13x9 inch baking dish, spread 1/2 cup Bechemel Sauce on bottom. Lay down enough pieces of pasta to cover, 3/4 cup Mascarpone cheese mixture and 1/2 lobster mix. Top with 1/4 cup Bechemel Sauce and repeat procedure with remaining ingredients. Top with basil and remaining 1 cup of Parmesan cheese.

Bake for 35 to 40 minutes covered. Uncover and bake an additional 12 to 15 minutes.

Servings: 10-12