Lasagna, Crab and Lobster

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Salt and pepper, to taste
3/4 lb Fresh crab meat
1/3 c Fresh basil, chopped
olive oil
1/4 lb Celery, chopped
1 c Clam juice
1 ts Garlic, crushed
1 ts Cayenne
1/2 c Parmesan cheese, freshly
1 1/2 tb Fresh oregano, chopped
1/2 c Butter; softened
1 Whole lobster, cooked, meat
6 oz Mozzarella cheese, grated
Reserved claw and tail
1/4 lb Carrots, chopped
1/3 c Heavy cream
1 lb Lasagna noodles, cooked
1/2 lb Onion; chopped
1 c Water
6 oz Provolone cheese, grated
2 c Dry white wine
1/2 c Ricotta cheese
2 oz Fresh Lemon Juice
1 lb Cream cheese, softened
1 tb Hungarian paprika
2 tb Butter

Original recipe makes 8 Servings



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 on May 17, 1997

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Calories Per Serving: 564 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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