Lasagna with Lobster
Maine's Signature Seafood Meets Up with an Italian Classic
All across the United States and Canada, in communities small and large, rural and urban, there are dozens and dozens of self-described "hometown cooks." They're people probably a lot like yourself. They don't practice their craft in some high-rise office building; instead, they put their talents to use each day by serving their families good, wholesome breakfasts, lunches and dinners. And just as there are dozens of these hometown cooks, there are also dozens of cookbooks featuring some of their specialties. Whether they're chuch cookbooks, volunteer fire department cookbooks, or school cookbooks, the numbers published each year grow higher and higher. You probably have one or two cookbooks like these on your bookshelves (or in your kitchen) at home. In these books are not just recipes but a cultural study of the community or individuals the book represents. You can learn a lot about a town by flipping through one of its cookbooks.
Take for example the community of Ogunduit, Maine. This quaint town is just the sort of place you'd want to be come June and July when the local Maine delicacy--the lobster--is at its prime. And their cookbook, Rave Reviews, features some of the finest recipes from hometown cooks in a delightful cookbook. In a nod to the hometown cooks of Maine, we're featuring a recipe for Lobster Lasagna that is simple to make but is a real showstopper of a meal. In this recipe, the Italian classic lasagna is updated and transformed with the addition of fresh lobster meat.
RECIPE
Lobster Lasagna
Makes 12 Appetizer Servings
1 pound fresh asparagus spears
2 tablespoons extra-virgin olive oil
4 ounces no-boil (or no-cook) lasagna noodles
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup canned low-sodium or homemade chicken broth
Coarse salt and freshly ground black pepper, to taste
4 1/2 ounces cubed mozzarella cheese
2 tablespoons dry sherry (optional)
1 1/4 cups chopped cooked lobster meat
1/3 cup freshly grated Parmesan cheese
1/2 cup chopped fresh tomato
Preheat the oven to 475 degrees F. Wash the asparagus under cold running water and break off the woody bases. Cut the asparagus into 2-inch pieces. Place in a 9-inch-by-13-inch glass baking dish; toss with olive oil. Roast the asparagus, uncovered, for about 5 to 10 minutes, or until the asparagus are just tender. Remove from the baking dish and allow to cool completely.
Meanwhile, separate the lasagna noodles. Soak the noodles in water for about 15 minutes; drain well. Reduce the oven temperature to 400 degrees F.
In a small saucepan, melt the butter over low heat; stir in the flour. Cook and stir for 2 minutes or until the flour is just lightly brown. Stir in the broth and the salt and pepper. Cook and stir until the mixture has thickened. Stir in the mozzarella cheese and the sherry, if desired.
Reduce heat to 375 degrees F. Lightly butter a 2-quart square baking dish. Place one-third of the lasagna noodles in the baking dish; fold or trim the noodles as necessary to fit. Top with 1/3 cup of the sauce, half of the asparagus, half of the lobster meat, and a sprinkling of Parmesan cheese. Repeat layering process. Top with the remaining lasagna noodles, tomato, remaining sauce and Parmesan cheese. Cover and bake for about 20 minutes. Uncover and continue to bake for an additional 10 to 15 minutes more or until the sauce is bubbly. Let stand 5 minutes before serving.
SOURCES
This recipe has been adapted from Martha Griffin and Brooks MacDonald's cookbook Lobster Tales: Recipes & Recitations Featuring the Maine Attraction (Down East Books, 1995).
Visit Brooks MacDonald's web site to learn more about his Hurricane Restaurant.
To order a copy of the community cookbook Rave Reviews, write to Ogunquit Playhouse Foundation, P.O. Box 1439, Ogunquit, ME 03907.
Maine Lobster
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