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Lobster Lasagna

Lobster Lasagna

Total Prep Time:  45 minutes
Total Cook Time:  55 minute
Serves: 10 - 12



From Weiss Meats:

  • 4 lobster tails

From Your Grocer:

  • 12 ounces ricotta cheese
  • 2 jars of Alfredo sauce
  • 2 eggs
  • 1 cup shredded mozzarella cheese
  • 1 cup fresh grated Parmesan cheese
  • 1 tsp. ground white pepper
  • 2 tsp. granulated salt
  • 1 box lasagna noodles
  • 1/2 lb baby spinach leaves
  • 6 shallots
  • 1 stick of cold butter
  • Cooking spray


  • Steam lobster tails, shell and chop into cubes.
  • Transfer lobster to a bowl and cool.
  • Preheat the oven to 375 degrees.
  • Grease a 9x13 inch baking dish with cold butter.
  • Spay a large cookie sheet with cooking spray.
  • Boil lasagna noodles until tender, but still slightly firm.
  • Transfer cooked noodles to the greased cookie sheet to rest and cool.
  • Beat eggs in a small bowl.
  • In a large bowl, combine ricotta cheese with half of the Parmesan and half of the mozzarella.
  • Dice shallots, then add to the bowl with salt and pepper.
  • Pour in beat eggs and mix will.
  • Spread 1/4 of the Alfredo sauce in the bottom of the buttered baking dish.
  • Lay out a layer of lasagna noodles.
  • Arrange 1/3 of the lobster meat over the noodles and cover with 1/3 of the cheese and egg mixture.
  • Add a layer of spinach and pour 1/3 of the remaining Alfredo sauce over the spinach.
  • Repeat twice for a total of 3 layers.
  • Sprinkle cheeses on the top.
  • Cover loosely with foil and bake for 45 minutes.
  • Remove foil and return to the oven for 10 minutes or until nicely browned on top.
  • Rest for 10 - 15 minutes to allow lasagna to set up before cutting.
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