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Lasagna

Deconstructed Lasagne report

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Deconstructed Lasagne report

Nyleve | Feb 20, 2006 01:42 PM

So it's been a lobstery couple of weeks around here. No one is complaining, mind you, but to be honest I'm glad to be done with it. Ready to get back to normal things like chicken and hamburger.

The deconstructed lasagne turned out really well. I basically just made a garlicky cream sauce and added chunks of lobster to it. Then I steamed some asparagus and cooked wonton wrappers. Layered everything at the last minute right on the plates. Logistically speaking, this would have been less stressful if I hadn't been serving 6 people. The assembly was time-consuming and the first one served was beginning to get cold by the time the last one was delivered to the table. Otherwise it was delicious.

If I did it again, I'd try it with squares of regular fresh pasta instead of the wonton wrappers. They were so delicate as to be almost invisible. Delicious and light but...maybe just a bit too light.

Here's the recipe - more or less:
1-1/2 lbs. fresh asparagus
1-1/2 cups garlicky cream sauce (made with butter and half and half cream)
2 cups diced cooked lobster meat (from about 2 medium lobsters)
1 tbsp. chopped fresh parsley
12 fresh wonton wrappers (or 3-inch/7.5 cm squares of fresh pasta dough)
freshly grated Parmesan cheese

First prepare the creamy garlic sauce. (I don't have a precise recipe for it - just make a cream sauce with some garlic added at the beginning.) Stir in the cooked lobster meat and chopped parsley, cook just until heated through, then remove from heat and keep warm.

Trim the tough ends from the asparagus spears and cut each one in half. Place in a steamer basket over boiling water. Steam for 3 to 5 minutes or just until the colour brightens. Keep warm.

Bring a saucepan of salted water to a full rolling boil. Add the wonton wrappers or pasta squares and cook just until tender. Wonton wrappers, which are very thin, will take no more than 2 minutes. Fresh pasta will take 3 to 4 minutes. Remove from heat and drain.

Working very quickly so that all the ingredients stay hot, assemble the lasagne on heated plates as follows: first, one square of pasta, a layer of steamed asparagus, and a spoonful of creamy lobster sauce. A second layer of pasta, asparagus and lobster sauce. Finally, a top layer of pasta and a sprinkle of Parmesan cheese. Serve immediately.

Makes 4 servings.

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