Saturday, November 18, 2006

Crab, Shrimp, and Lobster Lasagne Roll Ups

Here is a new dish we have been doing at the restaurant, it has been quite successful. I start by blanching some lasagne noodles-leave them al dente but they must be flexible enough to roll.

Make a stuffing with sauteed shallots and garlic, ricotta cheese, mascarpone cheese, some herbs-I like basil, oregano, and a bit of tarragon-, and egg or two and a mixture of the shellfish-cooked- as much as you like. Season with sea salt and a judicial pinch of cayenne.

Lay the noodles out flat and spread the seafood and cheese mixture over the noodles, roll up jelly roll style .

You also need a really nice tomato sauce and a fairly thin to medium bechamel.

I serve them in individual casseroles. Ladle some tomato sauce on the bottom, place two roll ups on top of the sauce, then ladle some of the bechamel sauce over the tops of the roll ups letting some run over the sides, lightly sprinkle some parmesan cheese over the top (light hand with the parmesan because too much would over power the delicacy of the shellfish) and bake for 20 minutes. Run them under a broiler to brown the tops.

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