Lobster Recipes
Fresh Maine Lobster Rolls
- 1/2 lb Fresh picked lobster meat per serving
- 1 Fresh hoagie roll per serving
- Mayonnaise of your choice
- Lettuce (optional)
Mix mayonnaise and lobster meat in a bowl. Spred into roll. Add lettuce, if desired. Serve cold or spread a thin layer of butter on sides of roll and toast in hot pan over medium heat until golden brown.
Smaller rolls can be made using 1/4 lobster meat per serving and side cut hot dog rolls.
Fresh Maine Lobster Lasagna
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| Maine Lobster Lasagna |
- 1 (15 ounce) container ricotta cheese
- 2 eggs
- 2 cups shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 medium onion, minced
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh parsley
- 1 teaspoon freshly ground black pepper
- 2 (16 ounce) jars Alfredo pasta sauce
- 16 no-boil lasagna noodles
- 2 pounds cooked and cubed lobster meat
- 1 (10 ounce) package baby spinach leaves
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper. Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in. Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.