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Open Lasagna with Lobster and Dill Cream Sauce https://www.metro.ca/userfiles/image/recipes/lasagne-ouverte-au-homard-et-sa-creme-d-aneth-10054.jpg PT05M PT20M PT25M
Sauce:Melt butter in a small saucepan.Brown shallot in butter until golden.Moisten with white wine and reduce until all liquid is gone.Add fish stock and cook until liquid is reduced by half.Add cream and simmer until sauce is thick enough to coat the back of a spoon.Add dill to sauce.Salt and pepper to taste.Lasagna:Take two sheets of cooked lasagna, lay them on top of each other and place half a lobster tail on first third of sheet.Fold second third over, and place meat of one lobster claw on fold.Fold remaining pasta over claw meat, and cover lightly with dill sauce.Repeat these steps for each portion. Serve.
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2 whole cooked and shelled lobsters 8 sheets of cooked lasagna 1 french shallot chopped 1 Tbsp. (15 mL) butter 1/2 cup (125 mL) white wine 1 cup (250 mL) fish stock 1 cup (250 mL) 35 % cream 2 Tbsp. (30 mL) fresh dill finely minced salt and pepper to taste
Open Lasagna with Lobster and Dill Cream Sauce

Open Lasagna with Lobster and Dill Cream Sauce

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4
portions
0:05
Preparation
0:20
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    whole cooked and shelled lobsters
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  • 8
    sheets of cooked lasagna
  • 1
    french shallot chopped
  • 1 Tbsp.
    (15 mL)
    butter
  • 1/2 cup
    (125 mL)
    white wine
  • 1 cup
    (250 mL)
    fish stock
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  • 1 cup
    (250 mL)
    35 % cream
  • 2 Tbsp.
    (30 mL)
    fresh dill finely minced

  • salt and pepper to taste
Imprimer ma sélection

Preparation

Sauce:

Melt butter in a small saucepan.

Brown shallot in butter until golden.

Moisten with white wine and reduce until all liquid is gone.

Add fish stock and cook until liquid is reduced by half.

Add cream and simmer until sauce is thick enough to coat the back of a spoon.

Add dill to sauce.

Salt and pepper to taste.

Lasagna:

Take two sheets of cooked lasagna, lay them on top of each other and place half a lobster tail on first third of sheet.

Fold second third over, and place meat of one lobster claw on fold.

Fold remaining pasta over claw meat, and cover lightly with dill sauce.

Repeat these steps for each portion. Serve.

Source : Zeste

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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