Full of fat to warm you up… we make this decadent lasagna once a year to bring in the holidays. It’s richly delicious!
Ingredients for the Filling…
1 leek, white part only, chopped
1 scallion, finely chopped
1 shallot, peeled and finely chopped
3 Tablespoons clarified butter
½ lb. lobster meat, cut into bite-size pieces
½ lb. small shrimp, peeled and deveined
½ lb. lump crabmeat
pepper
½ teaspoon cayenne
1 teaspoon fresh rosemary, finely chopped
1 teaspoon Italian flat leaf parsley, finely chopped + more for garnish
To Make the Filling…
In a large skillet, sauté leek, scallion and shallot in clarified butter until tender. Add lobster, shrimp and crab and season with pepper, rosemary and cayenne. Sauté until shrimp turns pink. Stir the parsley into seafood mixture. Season with Maldon and set aside.
Ingredients for the Sauce…
½ cup unsalted butter
½ cup all-purpose unbleached white flour
1½ cups whole milk
½ teaspoon Maldon Sea Salt Flakes
1 cup heavy cream
1 cup grated Parmesan cheese + more for garnish
Lasagna noodles, cooked as package directs
To Make the Sauce…
In a large saucepan, melt ½ cup of unsalted butter; stir in flour until smooth and cook for a minute or so. Gradually add milk to the saucepan. Season with Maldon and pepper. Bring to a boil, reduce heat slightly and cook and stir until thickened. Remove from the heat and stir in enough cream to reach desired consistency. Add ½ cup of cheese and stir. Now spoon enough white sauce into the seafood mixture to coat.
Preheat oven to 400°F. Spread enough white sauce in the bottom of a buttered, shallow casserole dish. Top with 2-3 noodles… enough to cover the bottom surface of the casserole dish; spread with some of the seafood mixture and some of the sauce. Sprinkle with Parmesan. Repeat layers topping with remaining noodles, sauce and cheese. Bake for 30+ minutes or until golden brown and bubbly. Loosely cover in aluminum foil and rest in a warm place for 10-15 minutes before serving. Garnish with parsley and Parmesan and serve hot!
