Lobster And Asparagus Lasagna Recipes

Steps:

• In a large pot, bring just enough water to cover the pasta to a boil.
• In a large skillet, combine the garlic, shallot, butter and seafood stock. Saute over medium-high heat until garlic and shallot have softened, about 5 minutes. Add the lobster meat, reduce heat to medium, and cook until the lobster meat is heated through and the stock mixture reduces slightly. Season with salt and pepper. Keep warm over low heat.
• Salt the boiling water and cook the noodles according to package directions. Once the noodles are tender, drain them into a colander, and then flatten them on a cutting board. Cut the ribbon edges off of the noodles and set aside.
• Toss the flattened noodles with the red pepper coulis, coating them well.
• In a small skillet, heat the olive oil over high heat and add the ribbon edges of the noodles to the oil. Fry the ribbons until they are browned and crispy, and then remove them to a paper towel-lined plate to drain.
• Roast the red peppers directly over a gas flame on high heat, turning the pepper with tongs, until the skin is completely blackened. Place the peppers in a large sealed plastic bag, and allow the peppers to steam for 5 to 10 minutes so that the skin can be easily peeled off.
• After peeling the skin, coarsely chop the pepper, removing the seeds and the inner membranes. In the work bowl of a food processor, pulse the shallots and garlic until they are finely minced. Add the tomatoes and seafood stock to the bowl, and then slowly drizzle the olive oil through the feeding tube of the processor while pureeing. Continue adding olive oil until the coulis achieves the desired consistency, not too runny. Season, to taste, with salt.
• In a medium-sized saute pan, toast the walnuts over medium heat until fragrant, approximately 5 minutes. Remove the walnuts from the pan, let cool for a few minutes, and place in the bowl of a food processor. Add the remaining ingredients to the bowl and blend them together until the puree becomes a smooth, thick paste. Season with salt and pepper, to taste. Serve as a side sauce for the lobster.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg and cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan. Set aside.
• In a mixing bowl, combine the ricotta cheese, egg, garlic and mozzarella cheese. Season with salt and pepper. Mix well. Set aside.
• Grease an 8 by 8 by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan over the crabmeat. Cover the cheese with a sheet of the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes.
• Remove from the oven and cool for 10 minutes before serving. Drizzle lightly with truffle oil, if desired.

Steps:

• Bend asparagus spears gently to snap off tough end.
• Cut tender parts into 1" pieces.
• Wash under cold running water.
• Shake off excess water and place in microwaveable container.
• Microwave on HI for 3 minutes (alternately, cook in boiling water for 3 minutes).
• Drain and rinse under cold water, drain again.
• Set aside 1 1/2 cups asparagus tips.
• In saucepan, melt butter over medium heat.
• Gradually whisk in flour and cook, stirring constantly, for 1 minute.
• Whisk in milk and stirring constantly, cook for 10 minutes or until thickened.
• Remove from heat.
• Stir in cream cheese, lemon rind, lemon juice, salt, pepper and nutmeg until cheese is melted.
• Meanwhile, cook noodles in boiling water until tender (about 10 minutes).
• Place 3 noodles in a 13x9 baking dish.
• Spread with one cup sauce, then 1/4 of the asparagus (not including reserved tips), then 1/4 of the mozzarella.
• Repeat layers 3 more times then top with final layer of noodles and sauce.
• Sprinkle with Parmesan cheese.
• Bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden.
• Sprinkle reserved asparagus tips over top.
• Bake for an additional 5 minutes.
• Let sit for 10 minutes before serving.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
• In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
• In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
• Preheat the oven to 350 degrees F. In a 9 x 13-inch baking dish, sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Sprinkle with cooked pancetta. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

Steps:

• Cook lasagna noodles and drain.
• Heat oven to 500°F.
• Cut off about 1" at the end of the asparagus stalks and discard.
• Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
• Roast 5-10 minutes.
• Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
• Reduce oven to 400°F.
• In a large pot, melt butter over medium heat.
• Add flour and stir for about 2-3 minutes.
• Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
• Cook about 5 minutes.
• Add mozzarella and lemon zest, stirring until the mixture is smooth.
• Butter a 13 x 9 baking pan.
• Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
• Repeat, then put on the top layer of noodles.
• In a small bowl combine cream and a dash of salt.
• Whip until soft peaks form then spoon over noodles.
• Sprinkle with remaining 2/3 cup parmesan cheese.
• Bake 30 minutes.

Steps:

• In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
• In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
• In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
• Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

Steps:

• Preheat oven to 400 degrees.
• Butter a 3 quart lasagna dish.
• Lightly steam asparagus-4 to 5 minutes.
• Remove from pan and set aside.
• In a medium saucepan over medium heat melt butter.
• Add flour and whisk well, you want a light brown rue, about 5 minutes.
• Stir in chicken broth and pepper.
• Stir until thick and bubbly.
• Reduce heat to low, add cheese stirring until cheese is melted.
• Whisk in sherry.
• Cover bottom of pan with a thin layer of sauce.
• Place 1/3 of the lasagna noodles on bottom of dish.
• Cover with 1/3 of cheese sauce, half of the asparagus, half of the lobster, 1/3 of the Parmesan cheese.
• Repeat layers.
• Top with tomatoes, sauce and remaining Parmesan cheese.
• Cover with foil and bake for 20 minutes.
• Uncover and bake for 10 minutes.
• Serve.