Lobster Lasagna with a Red Pepper Coulis and Mint-Pesto Sauce

  1. In a large pot, bring just enough water to cover the pasta to a boil.
  2. In a large skillet, combine the garlic, shallot, butter and seafood stock.
  3. Saute over medium-high heat until garlic and shallot have softened, about 5 minutes.
  4. Add the lobster meat, reduce heat to medium, and cook until the lobster meat is heated through and the stock mixture reduces slightly.
  5. Season with salt and pepper.
  6. Keep warm over low heat.
  7. Salt the boiling water and cook the noodles according to package directions.
  8. Once the noodles are tender, drain them into a colander, and then flatten them on a cutting board.
  9. Cut the ribbon edges off of the noodles and set aside.
  10. Toss the flattened noodles with the red pepper coulis, coating them well.
  11. In a small skillet, heat the olive oil over high heat and add the ribbon edges of the noodles to the oil.
  12. Fry the ribbons until they are browned and crispy, and then remove them to a paper towel-lined plate to drain.
  13. Divide the noodles with the red pepper coulis equally among 4 plates, and spoon the lobster mixture on top of the noodles.
  14. Garnish with the fried noodle ribbons.
  15. Serve with the Mint-Pesto Sauce on the side.
  16. A viewer, who may not be a professional cook, provided this recipe.
  17. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  18. 2 red bell peppers
  19. 2 shallots, coarsely chopped
  20. 2 cloves garlic, coarsely chopped
  21. 2 to 3 plum tomatoes
  22. 8 ounces seafood stock
  23. 1/2 cup extra-virgin olive oil
  24. Kosher salt
  25. Roast the red peppers directly over a gas flame on high heat, turning the pepper with tongs, until the skin is completely blackened.
  26. Place the peppers in a large sealed plastic bag, and allow the peppers to steam for 5 to 10 minutes so that the skin can be easily peeled off.
  27. After peeling the skin, coarsely chop the pepper, removing the seeds and the inner membranes.
  28. In the work bowl of a food processor, pulse the shallots and garlic until they are finely minced.
  29. Add the tomatoes and seafood stock to the bowl, and then slowly drizzle the olive oil through the feeding tube of the processor while pureeing.
  30. Continue adding olive oil until the coulis achieves the desired consistency, not too runny.
  31. Season, to taste, with salt.
  32. 1/4 cup walnuts
  33. 1 bunch cilantro leaves
  34. 3 cloves garlic, peeled
  35. 1 bunch fresh mint leaves
  36. 1 shallot, coarsely chopped
  37. 1/2 cup extra-virgin olive oil
  38. Salt and pepper
  39. In a medium-sized saute pan, toast the walnuts over medium heat until fragrant, approximately 5 minutes.
  40. Remove the walnuts from the pan, let cool for a few minutes, and place in the bowl of a food processor.
  41. Add the remaining ingredients to the bowl and blend them together until the puree becomes a smooth, thick paste.
  42. Season with salt and pepper, to taste.
  43. Serve as a side sauce for the lobster.

garlic, shallot, unsalted butter, seafood stock, lobster, kosher salt, lasagna noodles, olive oil, red pepper, sauce

Taken from www.foodnetwork.com/recipes/lobster-lasagna-with-a-red-pepper-coulis-and-mint-pesto-sauce-recipe.html (may not work)

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