Recipe

Seafood Lasagna With Brandied-basil Cream Sauce Recipe

	Efitobx / All my dishes 2 years, 1 month ago First had this fabulous seafood lasagna created by local chef and friend Monroe Duncan at his Suddenly Last Summer, Norfolk restaurant in 1984. Prep:60m Cook:60m Servings:12	Efitobx
	italian lasagna seafood rich cheesey creamy brandy cognac

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Ingredients

8 cups ricotta cheese

1½ cups grated Parmesan Reggiano cheese

¾ pound provolone cheese; shredded

6 eggs

24 fresh basil leaves; chopped

1 tablespoons black pepper

1 pound lasagna noodles; cooked

24 large shrimp; cut lengthwise, peeled and deveined

1 pound lump crabmeat

2 pound sea scallops; large dice

9 thin slices provolone cheese

Brandied-Basil Cream Sauce

2 cup heavy cream

½ cup cognac or brandy

12 fresh basil leaves; chopped

1 cup shrimp stock

½ cup Parmesan Reggiano cheese

salt and white pepper; to taste

Directions

Preheat oven to 350 degrees.

This recipe should make 3 layers.

In a bowl, mix together ricotta, Parmesan, shredded provolone, eggs, basil and black pepper.

Spray the bottom of a lasagne pan with a cooking spray. Add a layer of noodles.

Spread a thin layer of cheese mixture to cover noodle layer and top with a layer of shrimp, crabmeat and scallops.

Repeat steps again, ending with a layer of noodles until you have completed the process 3 times.

Arrange provolone cheese slices on top of lasagna.

Bake for approximately 1 hour or until golden brown and bubbly.

Bring heavy cream, cognac, basil leaves and stock to a boil. Reduce mixture to preferred consistency.

Add Parmesan cheese, stirring to melt, and remove from the heat.

To serve, cut into portions and place lasagna on a plate. Generously spoon Brandied-Basil Cream Sauce over the top and garnish with fresh basil.

NOTES : Chef's Note: Use Minor's shrimp base to make the shrimp stock or make your own shrimp stock by boiling together and reducing by 2/3 the following ingredients: shells from 5 pounds of shrimp

1 peeled Bermuda

1 onion studded with 8 whole cloves

3 bay leaves

2 tablespoons whole black peppercorns

5 quarts of water.

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Comments

sxrxrr 2 years, 1 month ago said:
Sounds wonderful. I'm going to make this tonight believe I will add some lobster to the mix.

efitobx 2 years, 1 month ago said:
On occassion I too have added some lobster to this dish and a couple of other secret ingredients.

julesong 2 years, 1 month ago said:
Oh, this sounds great! :) I have a creamy scallop lasagna recipe I'm going to have to share with you, too.

invisiblechef 2 years, 1 month ago said:
This is one I am going to have to make, but I will be skipping the scallops. How nice to be able to afford lobster!! I've never even tried it. I love the cream sauce!!

Great recipe

efitobx 2 years, 1 month ago said:
The secret is to have a friend, who's the captain, on a scallop boat. When his boat is in port, he usually comes over with a bunch of scallops, lobster tails and claws. I'll throw a 2" thick Porterhouse on the grille for him and the rest of us pigout on the seafood.

jaie 2 years, 1 month ago said:
OH WOW!!! This sounds fabulous. AND...can you send your sea captain friend to my neck of the woods with his catches of the day!!! I'll give you directions...LOL I miss the wonderful fresh seafood I used to get when I lived in Maryland...no oceans by me now :(

cerim 2 years, 1 month ago said:
Hmmm...this one looks so yummy, I finally have to try a new lasagne recipe!!!

shandy 2 years, 1 month ago said:
Oh WoW and total YuM! I am going to have to make this. A trip to our local Pike's Place Market in Seattle will take care of acquiring the seafood end of this recipe. Thank you for posting ;D

maryoftoday 2 years, 1 month ago said:
Sxrxrr plan an extra guest for dinner! This sounds great!

invisiblechef 2 years, 1 month ago said:
I tried this but switched many of the seafood ingredients , using just shrimp and fresh silver salmon. LOVE the basil sauce, will keep this around for a long time!

:)

Marie

choclytcandy 3 months, 1 week ago said:
5 forks. I love the detailed instructions and will save this one for my fall menu.

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