LOBSTER LASAGNA

1 1/2 pounds dry lasagna noodles (please read note regarding using pre-cooked lasagna noodles)
2 1/2 pounds lobster meat, cut up and steamed.
1/2 cup Parmesan cheese
2 1/2 quarts bechamel sauce
1/4 teaspoon grated nutmeg
1/2 cup fresh basil leaves, chopped
parsley leaves, chopped (for garnish) optional.

Cook the lasagna noodles for the half time required by the manufacturer. If you are using pre-cooked noodles, please do not cook them :) Drain and cool in ice water while still -al dente-. Cover the lasagna noodles with wet paper towel until needed.

Prepare the bechamel sauce ans season with nutmeg, salt and white pepper. Reserve two cups of the bechamel for the top.

While the bechamel is still bubbling hot, stir in the lobster meat or your selection of favorite seafood. Remove from heat. Add the herbs and adjust seasonings.

Butter a lasagna pan or a Pyrex baking pan and spread a little of bechamel sauce at the bottom. Place one layer of pasta on the bottom of the pan followed by a third of the sauce and lobster mixture. Sprinkle with Parmesan cheese.

Place another layer of pasta at 90 degrees (crosswise) to the first one. Repeat two more times finishing with the reserved white sauce and plenty of parses an cheese.

Dot with butter and bake in pre-heated 350 degrees F (177 degrees C) oven for 1/2 hour. Let rest for 15 minutes the cut in squares and serve.

FOR THE BECHAMEL SAUCE:
Melt 6 tablespoons of butter in a saucepan. Add 6 tablespoons of white flour and cook few minutes to make a very light roux.

Remove briefly from heat and add 1 cup of milk and (using a whisk) stir vigorously until well blended. Return to the heat and add 11 cups of milk, combining well after each addition. Bring almost to boil when stirring.

Reduce the heat and continue to stir until sauce thickens. The sauce should NOT be too thin because the lobster/seafood will release some fluid.

Serves 8-10
Source: Chef Melissa de Leon, the Cooking Diva