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Lobster Recipes
Pasta
Lobster With White
Lasagna Sauce
(Serves 6)
1 package lasagna noodles
½ pound mushrooms, cut
1 large onion, grated
3 cloves garlic, chopped
1 small can tomatoes, cut up
(reserve liquid)
1 pound Maine lobster meat, diced
1 dash hot pepper flakes
1 dash ground black pepper
2 cups traditional white sauce (recipe follows)
8 oz. ricotta cheese
8 oz. grated mozzarella cheese
Cook and drain lasagna noodles.
Sauté mushrooms, onions, and garlic and drain
liquid. Add can of tomatoes with juice, lobster,
and spices. Cook briefly over low heat. Prepare
white sauce (recipe follows) and add to above
ingredients. Combine mozzarella and ricotta
cheese. Starting with white sauce, layer noodles,
cheese then sauce again until all ingredients are
used. Bake at 350 degrees for ½ hour or until
bubbly.
Traditional White Sauce
3 Tablespoons butter or margarine
¼ cup flour
2 cups milk
Melt butter in pan and add flour, whisking to form
a shiny paste. Mix in one cup of milk slowly and
stir. Cook until thickened. Add remaining cup of
milk. If mixture is too thin thicken with more
flour or mozzarella cheese. Whisk slowly over low
heat until smooth.
One serving: Cal. 470 kcal/Prot. 35 g/Carbo. 27 g/Chol.
134 mg/Total Fat 24 g/Sat. 14 g
Nutritional information provided by MasterCook II
and is meant to be an approximate guide.
Marlene Morin - Laconia, New Hampshire
1997 "Cooking With Maine Lobster"
Consumer Recipe Contest
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Questions and wholesale inquiries
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ayup@coastallobster.com