📖 Instructions

1. **Prepare the Lobster:** If using live lobsters (about 1.5-2 pounds each), plunge them headfirst into a pot of boiling, salted water. Cook for 8-10 minutes, or until the shells turn bright red and the meat is firm. If using frozen lobster tails, thaw them completely and lightly steam, don't boil, for about 5-7 minutes. This prevents the lobster becoming rubbery. Once cooled slightly, extract the lobster meat from the tails and claws. Roughly chop the meat and set aside. Reserve about 1/2 cup of the lobster meat for garnish later. Pro-tip: Save the lobster shells! They can be used to make a flavourful seafood stock for future culinary creations. I use it when im feeling fancy for risotto!
2. **Make the Béchamel Sauce:** In a medium saucepan, melt 6 tablespoons of unsalted butter over medium heat. Whisk in 6 tablespoons of all-purpose flour and cook for 2-3 minutes, stirring constantly, to create a roux. This is where patience is key. Don't let the roux burn! Slowly pour in 4 cups of warm milk (whole milk works best for richness), whisking continuously to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat to low and cook for 10-12 minutes, or until the sauce has thickened. Stir in 1/2 cup of heavy cream, 1/4 cup of grated Parmesan cheese, 1/4 teaspoon of ground nutmeg, salt, and white pepper to taste. Stir well to combine. The sauce should be smooth and velvety. If it's too thick, add a splash of milk. If its too thin, make a cornstarch slurry (1 tbsp cornstarch with 2 tbsp cold water), and add to sauce while stirring to thiken. Remove from heat and set aside.
3. **Sauté the Aromatics:** In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped shallot and 2 cloves of minced garlic. Sauté for 2-3 minutes, or until the shallot is translucent and the garlic is fragrant. Be careful not to burn the garlic, as it will become bitter. Add 1/2 cup of dry white wine (such as Pinot Grigio or Sauvignon Blanc) and cook for 1-2 minutes, allowing the alcohol to evaporate. This step adds a nice depth of flavor to the lasagna.
4. **Combine Lobster and Sauce:** Add the chopped lobster meat to the skillet with the sautéed aromatics. Gently toss to combine. Pour in about half of the béchamel sauce and stir to coat the lobster evenly. Simmer for 2-3 minutes, allowing the flavors to meld together. Remove from heat and set aside. I sometimes add a pinch of red pepper flakes here for a little kick!
5. **Cook the Pasta (if needed):** If using fresh lasagna sheets, you can skip this step. If using dry lasagna noodles, cook them according to the package directions until they are al dente. Be careful not to overcook them, as they will continue to cook in the oven. Drain the noodles and set aside. I personally prefer the fresh pasta, but either will work.
6. **Assemble the Lasagna:** Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray. Spread a thin layer of béchamel sauce on the bottom of the dish. Arrange a layer of lasagna noodles over the sauce, slightly overlapping if necessary. Spread half of the lobster mixture over the noodles. Sprinkle with 1/4 cup of grated Parmesan cheese. Repeat the layers: noodles, lobster mixture, Parmesan cheese. Top with a final layer of noodles, the remaining béchamel sauce, and a generous sprinkling of Parmesan cheese. This final layer of cheese is key for that golden brown crust! Drizzle with 1 tablespoon of olive oil.
7. **Bake the Lasagna:** Cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the lasagna is golden brown and bubbly. Keep a close eye on it to prevent burning.
8. **Rest and Serve:** Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents the lasagna from falling apart. Garnish with the reserved lobster meat and a sprinkle of fresh parsley, if desired. Serve warm and enjoy!