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Name: Lasagna, Crab and Lobster
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 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

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INGREDIENTS

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
CREAM CHEESE MIXTURE
1 ts Garlic, crushed
PASTA
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
SEAFOOD
1 lb Lasagna noodles, cooked
1/2 lb Onion ; chopped
1 c Water
MOZZARELLA MIXTURE
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
SHELLFISH STOCK
1 tb Hungarian paprika
2 tb Butter
LEMON BUTTER

INSTRUCTIONS

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

NOTES

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Lasagna, Crab and Lobster

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
 CREAM CHEESE MIXTURE
1 ts Garlic, crushed
 PASTA
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
 SEAFOOD
1 lb Lasagna noodles, cooked
1/2 lb Onion chopped
1 c Water
 MOZZARELLA MIXTURE
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
 SHELLFISH STOCK
1 tb Hungarian paprika
2 tb Butter
 LEMON BUTTER

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 <jouet@mindspring.com> on May 17, 1997

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Nutrition

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Serving Size: 1 Serving (549g)
Recipe Makes: 8 Servings

Calories: 564
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 564

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