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Lobster Recipes
 Pasta
Lobster Lasagna Roll-Ups
 
8 lasagna noodles
1/2 cup celery, chopped
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
1/2 cup mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon oregano, dried
1 tablespoon basil, fresh (1 tsp. dried)
1 tablespoon butter
1/3 cup salsa, mild
8 ounces lobster meat, chopped
2 1/2 cups spaghetti sauce
1 1/2 cups cottage cheese, small curd
1 1/2 cups mozzarella cheese, shredded
As needed scallions to garnish

Cook lasagna noodles according to package directions, then drain. Chop celery, red and green peppers and slice mushrooms. Sauté celery, peppers, garlic, oregano and basil in one tablespoon of butter until tender. Add mushrooms and salsa. Gently mix, heating through. Arrange chopped lobster meat over cooked vegetables and let heat slowly, 2 or 3 minutes. Pour 1/2 cup of spaghetti sauce in the bottom of a 2 1/2 quart covered baking dish. Gently spread approximately 1/3 cup of the lobster mixture on each lasagna noodle. Dot entire strip with 2 tablespoons of cottage cheese and sprinkle 1 tablespoon of mozzarella cheese over. Gently roll up each strip starting at the narrow end. Place seam side down in pan. Pan needs to accommodate 8 rolls. Spoon remaining sauce over rolls. Bake, covered in a 350 ˚ oven for 30 to 35 minutes, until sauce is bubbly. Garnish with fresh scallions.