Lobster Lasagna recpies

Red, white and blue lobster lasagna, courtesy of Carol Bachofner

If you are in search of a lobster recipe which is filling and can feed a gang of people, lobster lasagna is a good option.   

There are many takes on lobster lasagna.  I love the version featured on the "What Lolita Eats" blog, which includes, among other ingredients, a combination of ricotta, mozzarella and Parmigiano-Reggiano cheeses.  Just look at the end result below.  Mouthwatering!

The below red, white and blue lobster lasagna recipe comes from Carol Bachofner, who was one of the five finalists competing in the 2012 Maine Lobster Festival Seafood Cooking Contest.  A friend of mine served it for dinner while I was back in Maine this August and I thought it was delicious.  It contains six different cheeses, including blue cheese and gouda, which helps create a rich, complex flavor. If you're looking for a great lobster tail recipe, this one should work really well due to the intense flavors.  In addition to the original recipe, I am including notes from my friend on how the recipe could be enhanced.  Happy eating!

Red, White, and Blue Lobster Lasagna Recipe

Carol W. Bachofner, Rockland, ME

1 box Dreamfield’s Lasagna Noodles (this is very low in carbs!) or regular lasagna noodles

2 1/2 pounds freshly picked Maine lobster meat (you really want the “red” to show!) and reserve the claw meat as edible garnish for the plate!

1 cup fine-chopped celery

1 large clove crushed garlic

2 small bunches fresh basil— plus one sprig basil per each plate for garnish

1 cup reduced fat ½ and ½

1 extra can of reduced fat evaporated milk in case you want your lasagna to be extra saucy

½ cup white wine

1 package cream cheese, softened

½ cup blue cheese, crumbled

1 1/2 pounds white cheese, sliced (I prefer Derby from State of Maine Cheese; but any local/ organic will do)

1 cup shredded gouda (or similar flavored smoky cheese)

1 cup white cheddar cheese, shredded

1 large-sized tub of cottage cheese (NOT reduced fat)

1 jumbo beaten egg

3/4 cup melted Cabot butter

Cook noodles until tender but not mushy (3 minutes), set aside.

In skillet place celery, garlic, basil; cook celery and garlic til tender. Add cream cheese, blue cheese, and half and half. Stir. Gradually add white cheddar and gouda; stir until melted. Add wine and basil. Heat until basil wilts; remove from heat.

Mix cottage cheese and egg.

Layer in baking pan in this order: sauce, noodles, lobster, cottage cheese/egg mix, Derby cheese slices; repeat and end with remaining sauce and top with Derby.

If you want your lasagna extra saucy, you may add evaporated milk to get to the consistency you desire. Top with 3/4 cup of melted butter, drizzled.

Bake at 350˚for 35 minutes; let stand 10 minutes before serving.

Carol’s Note: This lasagna is a wonder, with its chunks of “red” lobster meat, its creamy “white” sauce, and its “blue” cheese undertones! Makes a great family meal, or an elegant fine-dining moment by candlelight. Serve with a fresh summer salad or crusty bread. Pair with a dry white wine.

Notes on the above recipe:

All the cheeses could be shredded a day ahead.

The lobster could be cooked and picked a day ahead.

I used 6 cups of cut-up lobster.

The basil should be chopped.

I used a German Riesling instead of a Chardonnay (the Riesling is sweeter and more of a compliment to the lobster.)

I would not use evaporated milk, again. When I put the milk into the mixture it changed the consistency to runny instead of extra saucy.

I used garlic powder instead of a clove of crushed garlic.

And finally, I cooked the lasagna noodles three minutes like the recipe said---felt the noodles and realized that the noodles were not close to being done.

(I left the noodles in the salty hot water until layering the lasagna.)

This is what I would do the next time and what I changed this time.

This recipe would be a good brunch, too.