by Kayb
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Kayb's Notes:
Expand6 ounces lump crabmeat, picked over Ask a question about this ingredient
8 ounces freshest possible scallops Ask a question about this ingredient
1 pound Gulf shrimp Ask a question about this ingredient
1 lemon, sliced Ask a question about this ingredient
1 small onion, diced Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
1 cup water Ask a question about this ingredient
3 tablespoons unsalted butter Ask a question about this ingredient
2 tablespoons minced shallot Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
6 ounces white mushrooms, caps only, wiped clean Ask a question about this ingredient
2 tablespoons all-purpose flour Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
1 teaspoon fresh lemon juice Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon ground white pepper Ask a question about this ingredient
1 pinch cayenne Ask a question about this ingredient
2 tablespoons minced fresh tarragon Ask a question about this ingredient
1/4 cup sliced scallions, white and light green parts only Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 cup shredded Gruyere or Emmenthaler Ask a question about this ingredient
1/2 cup bread crumbs Ask a question about this ingredient
1 tablespoon melted butter Ask a question about this ingredient
1 pound fresh lasagna noodles Ask a question about this ingredient
8 ounces ricotta cheese Ask a question about this ingredient
1/2 cup grated Parmigiano-Reggiano Ask a question about this ingredient
3 tablespoons minced parsley Ask a question about this ingredient
Steam crabmeat (or have it steamed for you) and allow to cool.
Ask a question about this stepBlend crabmeat with ricotta cheese and tarragon, and set aside.
Ask a question about this stepPut scallops, wine, water, onion, lemon and bay leaf in a medium saucepan over medium heat. Poach scallops just until firm, about 3 minutes. Remove scallops from poaching liquid, and set aside.
Ask a question about this stepAdd shrimp to poaching water in same saucepan. Poach until just turning opaque. Remove from water and set aside to cool.Strain and reserve poaching liquid; discard lemon and bay leaf.
Ask a question about this stepShell and devein shrimp and chop roughly. Chop scallops roughly, and add to shrimp.
Ask a question about this stepIn a clean saucepan, melt 2 tbsp butter and saute shallots and garlic over medium heat until translucent. Slice mushrooms and add. Cook, stirring, until mushrooms are tender, about four minutes. Remove from pan.
Ask a question about this stepAdd remaning butter to same pan and melt. Stir in flour and cook, stirring or whisking constantly, until flour smells nutty; do NOT let it start to brown.
Ask a question about this stepSlowly add reserved poaching liquid, whisking constantly, and cook until starting to thicken. Add milk, lemon juice, salt, pepper and cayenne and bring to a bare boil. Add parsley and green onions, and cook for a minute or two. Add 1/2 of grated Gruyere or Emmenthaler, and remove from heat, stirring to melt cheese. Stir in heavy cream, and keep sauce warm.
Ask a question about this stepCook pasta. Working quickly, brush the bottom of a buttered 9 x 13 casserole with a bit of the sauce, and lay down a layer of noodles. Top with ricotta/crab mixture, half the remaining Gruyere/Emmenthaler, and 1/3 of sauce.
Ask a question about this stepAdd a second layer of noodles. Cover with chopped shrimp and scallops, another 1/3 of the grated cheese, and 1/3 of the sauce.
Ask a question about this stepAdd a final layer of noodles, and top with the remainign granted cheese. Spread sauce over.
Ask a question about this stepMix grated Parm and bread crumbs and top casserole. Bake at 450 for a scant 10 minutes, and finish off in broiler, if need be, to give the top a nice golden brown finish. Let rest for no more than 10 minutes before serving.
Ask a question about this stepNote: I have prevailed on a pasta-making friend to make me special lasagna noodles for this, and cut them to fit my 9 x 13 dish. I then boil them one sheet at a time in a big roaster placed across two burners.
Ask a question about this step
Sounds like heaven!