How To make Rock Lobster Lasagna
1 pk Lasagna noodles
Water,boiling,salted 1/3 c Olive oil
1/2 c Onion,chopped
2 c Tomato sauce
1/2 c Bouillion
1/2 t Salt
1/4 t Black pepper
6 Rock lobster tails(3oz ea)
1 lb Mozzarella cheese,sliced
1/2 c Parmesan cheese,grated
1. Cook noodles in rapidly boiling salted water as directed on package,
adding 1 tablespoon oil to water. 2. Drain Spread noodles out on waxed paper to prevent them from sticking
together. 3. Saute onion in remaining oil until tender.
4. Stir in tomato sauce, bouillion, salt and pepper; simmer 10 minutes.
5. Cut away thin underside membrane of lobster tails with scissors; remove
meat and cut into very small pieces. 6. Spoon some of the sauce into the bottom of a greased, shallow 3-quart
baking-serving dish; layer with noodles. 7. Top noodles with rock lobster pieces; cover with sauce .
8. Layer mozzarella over all; sprinkle with Parmesan cheese.
9. Cover and bake in preheated 350'F. oven 30 minutes, or until bubbling
hot.
How To make Rock Lobster Lasagna's Videos
Lasagna Recipe by The Cake Boss | BVK EP07
The Cake Boss hits the kitchen with Chef Bryan Forgione to cook up his family favorite Grandma Maddalena's Lasagna! It's a delicious, classic Italian dish with a kick that you should cook tonight! Click SHOW MORE for recipe.
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Lasagna Recipe from Buddy V's Ristorante
Lasagna Bechamel
INGREDIENTS (In Order)
Butter 1.75cups
AP Flour 3.5cups
Juices from meat + Chicken Stock - 1gal
Thyme - 1Tbsp
Rosemary - 1Tbsp
Roasted Garlic Puree - 6Tbsp
Salt & Pepper - to taste
COOKING PROCEDURE
Make roux with butter and flour, cook out for a few minutes, add rest and simmer for 30 minutes stirring frequently to avoid sticking to bottom. Season to taste with salt and pepper
For each layer: 1qt of meat, 1qt of bechamel, 2cups of mozz, 1cup of ricotta, 1cup of grana, 6oz marinara.
Lasagna Meat
INGREDIENTS (In Order)
Italian Sausage bulk meat - 5#
Ground Pork - 1.5#
Ground Beef - 1.5#
Canola Oil - 4Tbsp
Salt - to taste
marinara - 6cups
COOKING PROCEDURE
Over med heat, add the oil and slowly cook out meat being sure not to evaporate the juices, when all is crumbled and cooked evenly, put into a strainer with a bowl underneath to catch all the liquid, reserve all the juices for the bechamel. Add the marinara and season with salt and pepper to taste, cook for about 5 minutes to marry all the flavors. Lay out meat on to sheet trays and cool down.
Lasagna Assembly & Recipe
INGREDIENTS (In Order) QUANTITY per Layer For 4 layers
Lasagna Pasta Blanched as needed
Bechamel 2cups 8cups
Ricotta 1 cup 4cups
Basil Leaves torn 1 oz 4oz
Marinara 2cups (+top) 10cups
Lasagna Meat 2cups 8cups
Grated Parmesan 1.5cups 6cups
Shredded Mozzarella 1cup (+top) 5cups
COOKING PROCEDURE
Butter the bottom of a baking dish and add a thin layer of marinara sauce. Add enough pasta sheets to line the bottom. Put down ingredients in order. Spread the bechamel so there is a thin layer on top of pasta sheets, add the ricotta in randome patches, spread the basil, crumble the meat making an even layer and then spoon the marinara over. Sprinkle with both cheeses. Add another layer of pasta sheets and use something to push down like a samll cutting board. Repeat layers and push down between layers. I reccommend 4 layers. When the top sheets are layed down, cover with plastic wrap and put in fridge with some weight on top to help press layers together overnight.
Credits
Produced by Cakehouse Media
Starring Buddy Valastro and Bryan Forgione
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Camera: Matt Antonucci
Editor: Andy Mills
Music: artlist.io
SFX:
Recipe provided by: Bryan Forgione & Buddy V's Ristorante
2018
Contact: andrew@cakehousemedia.com
Guy Fieri Eats JUMBO Lasagna on #DDD | Diners, Drive-ins and Dives with Guy Fieri | Food Network
Layers upon layers of pasta, 3 types of cheese, sausage, meatballs and Sunday sauce, just like you'd find at grandma's house!
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Lobster Thermidor: A Step-By-Step Guide | Chef Jean-Pierre
Hello There Friends, Lobster Thermidor is a Classic and very Special Dish. Now I know it can be quite expensive so serving it for a special dinner is sure to impress anyone. Follow this Step-By-Step Guide to make this amazing dish and let me know what you think in the comments below!
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❤️ Demeyer Reduction Sauce Pan:
❤️ Lasagna Pan:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
Lobster Risotto In A $3,000 Parmesan Cheese Wheel
The title says it all. I shipped an entire parmesan cheese wheel from Italy (again) but instead of handmade pasta, we cooked lobster risotto. Risotto is a dish that many believe to be extraordinarily difficult. But I see it instead as a time-consuming yet highly rewarding process. In reality, all you need for a good risotto is a few great ingredients and about 30 focused minutes.
Ingredient List:
8 cups chicken or vegetable stock
8 tbsp olive oil
1.5 cups chopped yellow/white onion
1/2 cup chopped shallots
1/2 cup chopped scallions (green onions)
1 tsp salt
1 lb lobster meat + shells for stock
2 cups short-grain italian rice (arborio or carnaroli)
1 cup white wine
4 tbsp butter
1 1/4 cup freshly grated parmesan
black pepper
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