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La Receta del Dia: Fiesta Lobster Lasagna edit

Lob_las_1_1 Mmmmmm, I have an idea! how about tempting your family and friends with a "Fiesta Lobster Lasagna" and bring the best of our Caribbean cooking to your table? It is my duty to take our national cuisine far beyond the traditional rice, beans and platano en tentacion! Yes, and I am working on it smile

But..., do not get me wrong---please, do not! I am very fond of fantastic memories of the food I grew up with, the food that my grandmothers, aunties, uncles and my mother cooked with love for all those years. Cooking from scratch was the secret, using the freshest ingredients available, the ones that glowed with inviting colors: the colors of life! Despite the fact that my Tio Lucho made the most heavenly tamales (which I can only assume he is now making in heaven for the angels themselves) I am willing to try other great cooks formulas, or modify my own...just to see how they measure up to his! smile

BUT, let's do not get away from the fiesta lasagna with lobster..., that by the way you could prepare with shrimps, fish, octopus, clams,...almost any kind of fish and seafood or a combination of both to your $$$ liking smile

As I mentioned in a previous post, during my last trip to the San Pedro island in Belize we went to one of the most famous restaurants in town: Blue Water Grill, owned by Chef Chris Aycock. At the time, the only thing that made sense to me on the menu was the lasagna. However, when it was brought to the table, it didn't resemble the lasagna we were used to having back home. The ricotta cheese that is commonly used to make lasagna was replaced with a bechamel sauce, and the use of lobster was such a non traditional event. After taking the first bite, I fell in love! It was the best lasagna I Have ever tried. The bechamel, made an unbeatable combination, along with the Parmigiano-Reggiano. I have doubled the amount of it because that should dominate.

Now, the recipe (after the jump!)

lasagna lasana chef personal cooking cocina cook cocinar melissa de leon cooking diva cookingdiva panama gourmet receta recipe delicious deliciosa

Hoj_1 Ingredients:

  • 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.


  1. Cook the lasagna noodles for the half time required by the manufacturer. If you are using pre-cooked noodles, please do not cook them smile Drain and cool in ice water while still -al dente-. Cover the lasagna noodles with wet paper towel until needed.
  2. Prepare the bechamel sauce ans season with nutmeg, salt and white pepper. Reserve two cups of the bechamel for the top.
  3. While the bechamel still bubbling hot, stir in the lobster meat or your selection of favorite seafood. Remove from heat. Add the herbs and adjust seasonings.
  4. 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.
  5. 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.
  6. 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:

  1. Melt 6 tablespoons of butter in a saucepan. Add 6 tablespoons of white flour and cook few minutes to make a very light roux.
  2. 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.
  3. 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.

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  • by Chef Melissa
  • November 05, 2005
  • 4:43 pm


Picture of vlb5757 vlb5757 said on...
11.06.05 at 08:40 PM |

Oh, sweetie!  You have just made my hubby a very happy camper.  I told him and even showed him the last post about this lasagna and I could hear him thinking, “Where is that recipe?’.  Now I have it!  Thanks for sharing!

Picture of Don Ray Don Ray said on...
11.07.05 at 09:55 AM |

Boy, that looks like a pleaser if I ever saw one.

Picture of Elvira Elvira said on...
11.08.05 at 10:52 AM |

What a luxurious recipe of lasagna! Very “chic” !

Picture of Michelle Michelle said on...
11.08.05 at 07:37 PM |

WOW…lobster lasagna!  I’ve never heard of such a thing, but I think if I tasted it I’d go straight to heaven - it sounds amazing.  I’m going to have to keep this recipe as a ‘must make!’  Glad to see you made it back safe and sound from your trip - I hope it was wonderful!

Picture of melissa melissa said on...
11.10.05 at 10:28 AM |

Hola! thank you for visiting! and I am glad you liked the recipe smile It is really delicious…I am still in Ecuador, BUT will be back home VERY soom smile will keep you posted. Ahhh…have so many photos and recipes to share with you!

Picture of stephen stephen said on...
12.28.06 at 10:57 PM |

Hi Melissa! Seems like a long time since we’ve been in touch! I’m going to make a version of your lobster lasagna for a New Year’s supper this year…will post the results (with a link back to you) in a few days. Have a great 2007!

best, Stephen

Picture of dantel .(JavaScript must be enabled to view this email address) said on...
07.06.10 at 12:30 PM |

Hi, I always followed your site from turkey hande I do very well. What I have to google translate into better.Godd site bye smile

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