Chef Jeremy Sewall's Maine Lobster & Asparagus Lasagna
Lineage Restaurant's Chef/Owner Jeremy Sewall shares his Lobster Lasagna recipe.
4 servings
The pasta dough and the sauce can be made a day in advance. If you don’t have a grill for the asparagus, blanch it lightly instead. The whole dish can be assembled hours in advance and kept cold.
Pasta dough:
4 egg yolks
2 whole eggs
10oz bread flour (plus some extra for rolling dough)
¼ cup white wine
1 teaspoon salt
olive oil, as needed
For pasta dough:
Mix the eggs, salt and wine together. Pour into the flour and mix by hand until it becomes a smooth ball of dough. The pasta should be moist but not sticky to the touch. Small adjustments of flour or wine may be needed for the perfect consistency. Work the dough for about three minutes and cover with plastic and refrigerate for one hour.
Cut the dough into three pieces and roll in a pasta machine until they are thin sheets of dough. Flour the dough as you are rolling to prevent the pasta from sticking. The dough should have a soft velvety feel when rolled thin and you should be able to see your hands through it. Cut into 5 inch by 5 inch squares, you will need 12 squares total. Extra dough will last in the freezer wrapped well in plastic. In boiling salted water blanch the pasta squares for 10 seconds; remove into ice water to cool. Remove to a clean kitchen towel to let dry. Brush with a small amount of olive oil to prevent sticking.
Lasagna Filling:
32 spears of thin asparagus, lightly grilled
Meat from 3 1 ¼ pound lobsters, chopped into 1 inch pieces
4 medium size leeks, whites only
8 large basil leaves
2 tablespoons butter
1 pint of sweet 100 tomatoes, cut in half
2 tablespoon extra virgin olive oil
Slice the leeks in half length wise and then cut into thin half circles. Rinse in cold water and drain well. Cook in the butter over a low heat until soft. Season with salt and pepper and let cool.
Sauce:
6 cups lobster stock
1 cup heavy cream
2 sprigs of thyme
1 tablespoon tomato paste
3 large shallots
1/4 cup brandy (optional)
3 tablespoons of canola oil
Salt and pepper to taste
1 tablespoon of fresh lemon juice
In a heavy bottom sauce pan heat the canola oil, add the shallots and let cook slowly until the start to color. Stir in the tomato paste and cook for 30 seconds stirring constantly, if it begins to burn lower the heat. Carefully add the Brandy, bring to a quick boil and add the lobster stock. Bring to a simmer and add thyme. Let reduce until there is about 1 ½ cups of stock left in the pan, add the cream and reduce by half. Strain through a fine mesh strainer and season with the salt, pepper and lemon juice. Let cool until ready to use.
To assemble the lasagna:
You will need four individual baking dishes that can be used to serve in as well. Divide the sauce among the bottom of all the dishes reserving a small amount for later. Place a piece of pasta flat on the bottom of each dish. Divide the leeks and the lobster among all four and place on top of the pasta, place another piece of pasta on top of the leeks and lobster and then layer the asparagus and basil leaves. Top each one with the final piece of pasta. Drizzle the olive oil over the top of each one and season with salt and pepper.
Bake in a 400 degree oven until the sauce is bubbling and the top layer of paste becomes light brown. Remove from oven; garnish with the tomatoes and serve at once.
Lineage is located in Coolidge Corner at 242 Harvard Street in Brookline, Massachusetts. Website: www.lineagerestaurant.com.
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