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Use whatever combination of seafood that you like or is in season. Practically any seafood works in this recipe. The amounts given above are will easily yield 6 servings or more.
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I steamed a 1 1/2 to 2 pound lobster for about 15 minutes, let it cool slightly, then removed the meat carefully from the shell and cut it into slices or chunks.
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The scallops are lightly seasoned with salt and pepper and pan seared in a little canola oil in a hot cast iron pan for just a minute or two per side.
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I sauteed the shrimp quickly for only a couple of minutes with a half clove of minced garlic and a couple of tablespoons of salted butter.
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To construct the lasagna, spoon some sauce onto the individual serving plates and lay down the first layer of pasta. Add a layer of scallops, cover with sauce and add another layer of pasta. Next add a layer of shrimp, more sauce and another layer of pasta. Finally add the lobster, a layer of pasta, more sauce and the final layer of pasta.
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Spoon a little more sauce over the lasagna and top with a 1/4 inch thick slice or two of fresh mozzarella. Add the sliced cheese on top and melt under the broiler for just a minute or so and serve.