LOBSTER AND ASPARAGUS AGNOLOTTI
Steps:
- In a pot of boiling water, cook the agnolotti according to directions on the package.
- In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
- Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.
- This dish can easily be doubled.
LOBSTER AND ASPARAGUS LASAGNA
I've been saving this for a rainy day. I had this at a friends house, begged for the recipe and got it. I have not made it myself yet. Serve with Classic Caesar Salad and warm Garlic Bread Sticks. UPDATE-I cleared up the instructions-give this one a try, it's wonderful!
Provided by Diana Adcock
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Butter a 3 quart lasagna dish.
- Lightly steam asparagus-4 to 5 minutes.
- Remove from pan and set aside.
- In a medium saucepan over medium heat melt butter.
- Add flour and whisk well, you want a light brown rue, about 5 minutes.
- Stir in chicken broth and pepper.
- Stir until thick and bubbly.
- Reduce heat to low, add cheese stirring until cheese is melted.
- Whisk in sherry.
- Cover bottom of pan with a thin layer of sauce.
- Place 1/3 of the lasagna noodles on bottom of dish.
- Cover with 1/3 of cheese sauce, half of the asparagus, half of the lobster, 1/3 of the Parmesan cheese.
- Repeat layers.
- Top with tomatoes, sauce and remaining Parmesan cheese.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for 10 minutes.
- Serve.
Nutrition Facts : Calories 281.4, Fat 17.8, SaturatedFat 10.9, Cholesterol 54.6, Sodium 572.4, Carbohydrate 10.4, Fiber 2.7, Sugar 2.7, Protein 15
FRESH CRABMEAT AND LOBSTER LASAGNA
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg and cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan. Set aside.
- In a mixing bowl, combine the ricotta cheese, egg, garlic and mozzarella cheese. Season with salt and pepper. Mix well. Set aside.
- Grease an 8 by 8 by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan over the crabmeat. Cover the cheese with a sheet of the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes.
- Remove from the oven and cool for 10 minutes before serving. Drizzle lightly with truffle oil, if desired.
SEAFOOD LASAGNA ALFREDO
Once when expecting a visit from a college friend, I wanted to serve something a little different. So I came up with this lasagna. It's perfect for company because it can be assembled in advance. -Dolores Jensen, Arnold, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine crab and shrimp; set aside. In another bowl, combine the ricotta cheese, eggs and Italian seasoning until smooth; set aside., In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add evaporated milk and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted., Spread 1 cup mushroom sauce in a greased shallow 4-qt. baking dish. Layer with three noodles and spinach. Top with a third of the ricotta mixture, a third of the mozzarella cheese and a third of the mushroom sauce. , Top with three noodles and crab mixture. Repeat with ricotta mixture, mozzarella cheese and mushroom sauce. Layer with remaining noodles and the broccoli. Repeat with remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 438 calories, Fat 23g fat (14g saturated fat), Cholesterol 147mg cholesterol, Sodium 511mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein.
CREAMY SEAFOOD LASAGNA
Looking to add variety to your lasagna know-how? Our Creamy Seafood Lasagna pairs a luscious white sauce with mild-flavored imitation crabmeat and shrimp in a comforting lasagna that will transport you to the nearest bay. Our recipe for seafood lasagna brings together mozzarella, Parmesan and ricotta cheese. You don't need to live next to the sea; just pick up frozen salad-style imitation crabmeat and frozen cooked salad shrimp. All you need are a few more pantry staples and our simple steps to make this recipe an easy catch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Cook noodles as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
- In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
- Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
- Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.
Nutrition Facts : Calories 560, Carbohydrate 34 g, Cholesterol 180 mg, Fat 5, Fiber 2 g, Protein 41 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 5 g, TransFat 1 g
ASPARAGUS AND TWO-CHEESE QUICHE WITH HASH-BROWN CRUST
Get all the goodness of hash browns and a rich Fontina and goat cheese egg custard in this unexpected quiche. With fresh green asparagus and tarragon, it's perfect for a springtime brunch, lunch, or light dinner.
Provided by Anna Stockwell
Yield Serves 8-10
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
- Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
- Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
- Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
- Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.
ASPARAGUS LASAGNA
Make and share this Asparagus Lasagna recipe from Food.com.
Provided by Kathy
Categories Lunch/Snacks
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook lasagna noodles and drain.
- Heat oven to 500°F.
- Cut off about 1" at the end of the asparagus stalks and discard.
- Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
- Roast 5-10 minutes.
- Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
- Reduce oven to 400°F.
- In a large pot, melt butter over medium heat.
- Add flour and stir for about 2-3 minutes.
- Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
- Cook about 5 minutes.
- Add mozzarella and lemon zest, stirring until the mixture is smooth.
- Butter a 13 x 9 baking pan.
- Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
- Repeat, then put on the top layer of noodles.
- In a small bowl combine cream and a dash of salt.
- Whip until soft peaks form then spoon over noodles.
- Sprinkle with remaining 2/3 cup parmesan cheese.
- Bake 30 minutes.
LASAGNA WITH ASPARAGUS AND CHIVES
Lasagna doesn't always have to be assembled and baked; it can be thrown together quickly, like a regular pasta dish. Use no-boil lasagna noodles for this deconstructed lasagna. Despite the name, they do require boiling here, but they will be lighter than regular lasagna noodles.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield Serves four
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a rolling boil, salt generously and add the asparagus. Meanwhile, fill a bowl with cold water. Boil thin stalks for three minutes, thicker stalks for four to six minutes until tender. Using tongs, remove the asparagus from the pot and transfer to the bowl of cold water. Drain and cut on the diagonal into 3/4-inch lengths.
- Add the lasagna noodles to the boiling water, and boil until cooked al dente -- firm to the bite. Meanwhile, place the ricotta in a large pasta bowl, and stir in the garlic. When the noodles are done, remove 1/2 cup of the pasta water, and add to the bowl with the ricotta. Mix together well, and add the asparagus, fresh herbs and Parmesan or pecorino to the bowl. Drain the lasagna, and toss with the ricotta mixture. Serve at once.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 7 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 133 milligrams, Sugar 4 grams
LOBSTER NEWBURG
Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.
Provided by PATTY5
Categories Seafood Shellfish Lobster
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
- Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 3.5 g, Cholesterol 234.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 15 g, Sodium 757.2 mg, Sugar 0.2 g
LOBSTER AND ASPARAGUS WITH LEMON BUTTER SAUCE
Lobster with asparagus and lemon, how luscious can you get!Serves four as a main dish and 6-8 as an appetizer.
Provided by Fairy Nuff
Categories Lobster
Time 25m
Yield 4 serves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the lobster tails along each side of the underside with scissors.
- Pull the lobster flesh away from the shells and cut into thick slices.
- Top and tail the snow peas.
- Break off the woody end of the asparagus.
- Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm.
- Heat the butter in a pan, add green onions, lemon rind and juice.
- Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated through.
Nutrition Facts : Calories 182.4, Fat 14.1, SaturatedFat 4.5, Cholesterol 16, Sodium 61.8, Carbohydrate 12.4, Fiber 4.3, Sugar 4.6, Protein 5.8
SEAFOOD LASAGNA
This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. -Elena Hansen, Ruidoso, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 633mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
ASPARAGUS LASAGNA
This dish has a nice flavor and is fairly easy to make. Ham, asparagus spears, mozzarella and a wonderful garlic and thyme white sauce make this lasagna different than any you have ever tasted.
Provided by Wendy Hansen
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise.
- Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
- Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
- Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 388 calories, Carbohydrate 33.2 g, Cholesterol 44.3 mg, Fat 18.8 g, Fiber 2.3 g, Protein 22.6 g, SaturatedFat 7.4 g, Sodium 1008 mg, Sugar 5.7 g
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