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Lobster Lasagna with Poppy Seeds and Mascarpone

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

4 lobsters, 1 lb to 1 1/4 lb (450 g to 600 g) each
8 oz (250 g) spinach
Salt and pepper, to taste
8 sheets of green spinach lasagna

Mushroom duxelles:
8 oz (250 g) mushrooms, chopped
1 oz (30 g) shallots, chopped
1 tbsp (15 mL) butter
Salt and pepper, to taste

Sauce:
Lobster carcasses
1 carrot
1/2 leek
1 stick of celery
1 tomato
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) brandy
1 cup (250 mL) 35 % cream
3 oz (100 g) Canadian Mascarpone cheese or Canadian cream cheese
A pinch of anis seed
A pinch of Cayenne pepper
Salt, to taste

Garnish:
Lobster claws
2 tsp (10 mL) poppy seeds
Dill sprigs

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/lobster-lasagna-with-poppy-seeds-and-mascarpone?source=calendar
Lobster Lasagna with Poppy Seeds and Mascarpone true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 50 mins - 1 hr
  • Yields 4 servings
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 50 mins - 1 hr
  • Yields 4 servings

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients

4 lobsters, 1 lb to 1 1/4 lb (450 g to 600 g) each
8 oz (250 g) spinach
Salt and pepper, to taste
8 sheets of green spinach lasagna

Mushroom duxelles:
8 oz (250 g) mushrooms, chopped
1 oz (30 g) shallots, chopped
1 tbsp (15 mL) butter
Salt and pepper, to taste

Sauce:
Lobster carcasses
1 carrot
1/2 leek
1 stick of celery
1 tomato
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) brandy
1 cup (250 mL) 35 % cream
3 oz (100 g) Canadian Mascarpone cheese or 
Canadian cream cheese
A pinch of anis seed
A pinch of Cayenne pepper
Salt, to taste

Garnish:
Lobster claws
2 tsp (10 mL) poppy seeds
Dill sprigs

Preparation

Cook lobsters in salted boiling water 15 to 20 minutes. Cool and shell. Cut tails into chunks and keep meat warm. Cook lasagna in boiling water for 7 to 8 minutes. Set aside to cool.

For the duxelle, sauté shallots in butter for 1 to 2 minutes. Add mushrooms and sauté for 7 to 8 minutes until all the liquid has evaporated. Season with salt and pepper and keep warm.

To make sauce, wash carrot, leek, celery and tomato and chop into pieces. Over a high heat, sauté lobster carcasses and vegetables in olive oil for 4 to 5 minutes. Flambé with brandy. Add cream, aniseed, cayenne and salt.

Simmer for about 15 minutes, then pass through a fine meshed sieve. Add cheese and check seasoning.

Wash spinach and remove stems. Sauté in a non-stick frying pan and season. Arrange 1 lasagna sheet on each plate. Spread spinach, then lobster meat over pasta. Cover with duxelle, then with another lasagna sheet. Pour sauce around lasagna and sprinkle with poppy seeds. Garnish with dill and a lobster claw.

Jean Soulard, Executive Chef, Le Château Frontenac

63 people love this recipe.

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Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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