Lobster Lasagna Roll-Ups

I'm sorry I didn't get a picture of this recipe! Even without a picture, it was too good not to share.

I was at the store and saw that they had lobster tails on sale - like a really good sale! - so I had to buy two of them even though I had no idea what to do with them. Since I was already planning to make lasagna, I decided to combine to two to make Lobster Lasagna Roll-ups!

They were wonderful and really elegant - they'd be perfect to make when you're having company. You can even prepare them ahead of time and just bake them right before dinner time.

Lobster Lasagna Roll-Ups

1 8-oz box of lasagna noodles, cooked according to pkg directions

1 15-oz tub of part-skim ricotta cheese

1/2 c grated parmesan

2 T chopped parsley

2 shallots, finely chopped

1 egg

2 lobster tails, meat removed and chopped

salt and pepper

1 T olive oil

3 slices pancetta or bacon, chopped

1/2 white onion, chopped

2 garlic cloves, minced

2 14-oz fire roasted diced tomatoes, pureed in food processor

salt and pepper

1/2 t dried basil

a pinch of red pepper flakes

1 c heavy cream

chopped parsley or chives, for garnish

Preheat oven to 350 degrees.

In a large pan over medium heat, add olive oil. Once the oil is heated, add diced pancetta and onion and cook for several minutes, or until onion is softened and diced is starting to crisp up. Add garlic and cook another 30 seconds. Stir in pureed tomatoes, salt, pepper, basil and red pepper flakes. Lower heat to medium-low and continue to cook as the noodles are cooking.

Meanwhile, prepare lasagna noodles according to package directions. Drain and rinse with cold water.

Combine ricotta, parmesan, parsley, egg and shallots together in a bowl.

Add cream to the red sauce and stir well. Remove from heat.

Spray a casserole dish with non-stick spray. Spread a little of the tomato cream sauce on the bottom of the pan. To assemble the roll-ups, lay the lasagna noodles out flat. Spread each noodle with several tablespoons of cheese mixture and top with raw lobster meat. Roll up and place seam side down in the pan. Repeat until you have used all the cheese mixture and lobster. (You may have a few noodles left over.) Gently pour or spoon the tomato-sauce over the rolls.

Bake in preheated oven for 25 to 30 minutes, or until sauce is bubbly. Sprinkle with chopped herbs and serve.