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 (1/4 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 1/2 of the crab and lobster on the first layer of pasta. Top this with half the mozzarella mixture and sprinkle with 1/2 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 1 1/2 - 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
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|Serving Size: 1 Serving (549g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 411 (73%)|
|Amt Per Serving||% DV|
|Total Fat 45.7g||61 %|
|Saturated Fat 25.4g||127 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 156.9mg||48 %|
|Sodium 623.7mg||22 %|
|Potassium 580.1mg||15 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 14.5g|
|Protein 20.9g||30 %|
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Calories per serving: 564
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