Lasagna with lobster ragout and vegetable julienne – Italian Cuisine

Lasagna with lobster ragout and vegetable julienne


1) Cook the lobsters for about 7 minutes with steam and the claws for about 4 minutes and cool everything in water and ice. Separate the carapace from the body and with it prepare the bisque.

2) For the bisque: then a large saucepan, sauté celery, carrots and onions and then add the shells, tomatoes and deglaze with brandy and flambé. Cover with cold water and make cook for about an hour and then filter and reduce. Tie with cornstarch if too liquid.

3) For the bechamel: pprepare a white roux of butter and flour, then put a boil the milk with the salt and nutmeg, add everything and cook until it is well congealed.

4) For the julienne of vegetables: mwaves And bleached the broccoli. With the help of a mandolin, cut all the vegetables into julienne strips and sauté them with shallots and marjoram.

5) For the lobster: tgarlic into cubes and add it to the restricted bisque to create a ragout.

6) For the assembly of the lasagna: then a baking dish put the béchamel on the base, then the pasta, then the béchamel again, then the lobster ragout with the bisque and finally the vegetable julienne and the broccoli. Continue in this way until you reach the edge of the pan. Cook at 180 degrees for 20 minutes.

?>


Posted on 07/12/2021

Share
recipe



This recipe has already been read 459 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close