Lobster Lasagna

It is always strange where inspiration can come from. While down in the USVI my sister in-law made us lasagna one night for dinner on the boat. The lasagna was great filled with great Italian sausage, cheese and a great tomato sauce. The thing that set of the light bulb was the fact that my sister in-law rolled the lasagna instead of making a traditional layered lasagna. What a great way to present a uniform dish. Here is my thanks to Leigh.

We took her idea and ran with it. Lobster hit ur minds and trying to use all parts as always. We used our base pasta dough recipe and added the coral from the lobsters.

The lobster coral makes the dough bright green when it is raw but when cooked the dough turns a light a red. We rolled out the sheets and blanched thm. We then mixed the lobster meat with ricotta and marscapone and rolled it in the pasta sheets. Using the shells of the lobster we made lobster stock which we used to make a rich tomato sauce. Here is the finished product. While the sauce is running a little with the basil oil I can't help but love these imperfections.

Chicken

We use Tanglewood Farms Chicken out of Winston-Salem, my home town. It's a great chicken and local. We have worked towards a summer style chicken to get a lot lighter than the one we have had on the menu.

The finished dish: Lemon thyme pesto stuffed chicken, yuzu beurre blanc, marscapone polenta cake, and Serrano ham and artichoke sautée. This is a really good example of how I like to pull from different types of cuisine and really searching for what tastes good regardless of boundaries.