Lobsters are invertebrates and have a hard protective exoskeleton.Seafood Lasagna
- 10 lasagna noodles
- 1 ½ lb (650 g) mixed seafood (e.q. lobster, scallops, shrimp, crab, salmon, white fish)
- 1 lb (450 g) fresh spinach
- 4 eggs
- 1 lb (450 g) cottage cheese
- salt and pepper to taste
- 1/8 tsp (0.5 mL) nutmeg
- 6 tbsp (90 mL) butter
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 tbsp (15 mL) fresh dill
- 6 tbsp (90 mL) all-purpose flour
- 2 tbsp (30 mL) sherry
- 3 cups (750 mL) light cream (10% M.F.) 1 cup (250 mL) grated Swiss cheese
- ½ cup (125 mL) grated Parmesan cheese
Cook lasagna noodles until tender and drain and rinse under cold water. Set aside. In boiling salted water, poach raw seafood until barely cooked. Drain and reserve. Briefly blanch spinach, drain well and chop. Lightly beat eggs. In a large bowl, combine eggs, spinach and cottage cheese. Season with salt, pepper and nutmeg. Set aside.
Preheat oven to 350°F (180°C). Melt butter and sauté onion and garlic until soft Add dill, flour, salt and pepper and cook, stirring constantly, over medium heat for 1 minute. Whisk sherry and cream into flour mixture a little at a time, until smooth and well blended. Cook, stirring constantly, until thickened. Add Swiss cheese and seafood to sauce, stirring until cheese is melted.
To assemble, place half of the noodles in a greased 9″ x 13″ (22 cm x 33 cm) lasagna pan. Spread half of the spinach mixture over noodles and cover with half of the seafood sauce. Repeat layers and top with grated Parmesan cheese. Bake for 45 minutes to an hour, or until bubbly and lightly browned. Remove from oven and let stand for 10-15 minutes before serving.
Serves 6-8.
