Sunday, September 14, 2014

Lobster lasagne


Earlier this summer my friend Giovani volunteered me to prepare "a really simple pasta dish" for pals of his who were visiting Maine from the midwest. He provided no guidance as to the type of pasta, but did insist that I not put myself out "too very much."

Translation: Hey Meatball, these are really special friends we're talking about here. So get on the stick and come up with something special. Capeesh?


And so I got myself about a pound of super fresh lobster meat.


And cut it into small pieces.


This is a lot of chopped garlic, 10 cloves at least, that I sauteed in olive oil until softened but not browned. I've also got some hot pepper and anchovy in there, but you can do without those if you prefer.


Add the lobster meat to the pan and stir things around until everything is incorporated, then turn off the heat and set aside.


I figured that another moist element might be needed in this dish and settled on a bunch of rainbow chard. After steaming until tender allow the greens to cool, then chop finely.


In a bowl mix together the chard, a pound of fresh ricotta, a little grated cheese, some nutmeg, salt and pepper. Mix and adjust seasonings to taste.


This is a very nice Bechamel sauce that My Associate was kind enough to prepare. (Thank you, My Associate.)


Butter a lasagne pan, then lay down your first layer of pasta sheets. I went with black ink pasta but only because of the dramatic effect it might have on my guests (and Giovani); any type of pasta sheets will do.


A layer of bechamel.


Some of the ricotta and chard mixture.


A sprinkle of the lobster meat and garlic.


Another sheet of pasta and then repeat the layers until the pan is filled.


Like so.


Bake at 350-375 degrees for 30 to 45 minutes, then allow to rest for at least 15 minutes before cutting into the lasagne and serving.


"A really simple pasta dish" that won't put you out "too very much."

 
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