Lobster, leek and spinach lasagne with bisque sauce
This lobster lasagne recipe is a showpiece bake for six, made in unhurried stages over an afternoon and brought to the table as September turns to autumn.
Serves6
Hands-on1 hour
Oven1 hour 45 mins
DifficultyMedium
Nothing goes to waste here: the shells of two cooked lobsters are toasted and simmered into a deep coral stock that becomes the sauce, so every layer tastes of the sea. It makes a generous supper for friends as the evenings draw in, with the first leeks of autumn softened alongside the seafood.
Why it’s so good: tarragon and a splash of vermouth lift the rich sauce, while a lemony Parmesan crumb gives a crisp finish over soft pasta and sweet meat.
Make it easy: make the bisque sauce and the leek and spinach layer a day ahead, then assemble and bake when guests arrive.
Method
Twist the claws and legs off the lobsters. Split the bodies lengthways with a large knife, lift out the tail meat and discard the dark thread running along it and the stomach sac behind the head. Crack the claws with the back of the knife and ease out the meat in whole pieces. Cut the tail meat into 2cm chunks, keep the claw meat whole, then cover and chill. Roughly chop the shells, heads and legs.
Heat the oil in a large, wide pan over a medium-high heat and fry the shells for 5 minutes, stirring, until they smell toasted. Add the onion, carrot, celery, garlic and fennel seeds and cook for 8 minutes until softened. Stir in the tomato purée for 2 minutes, then pour in the vermouth and bubble until almost gone.
Add the tomatoes, fish stock and tarragon stalks. Simmer uncovered for 40 minutes, crushing the shells with the end of a rolling pin halfway through. Strain through a fine sieve into a jug, pressing hard on the solids. You need about 900ml; top up with water or boil to reduce as needed.
For the sauce, melt the butter in a saucepan over a medium heat, stir in the flour and cook for 2 minutes. Gradually whisk in the hot bisque and simmer for 5 minutes, stirring, until thick enough to coat the back of a spoon. Stir in the cream, lemon juice, cayenne and half the chopped tarragon, then season to taste.
Melt the butter in a large frying pan over a medium heat and cook the leeks with a pinch of salt for 10 minutes until soft but not coloured. Add the spinach in handfuls and stir for 3-4 minutes until wilted. Tip into a sieve and press out the liquid, then return to the pan with the crème fraîche, nutmeg and remaining tarragon. Bubble for 2 minutes and season.
Heat the oven to 200°C/180°C fan/gas 6. Spread a ladle of sauce over the base of the dish and cover with a layer of lasagne sheets. Add half the leeks and spinach, half the tail meat and a ladle of sauce. Repeat with sheets, the rest of the leeks and spinach, the rest of the tail meat and more sauce. Finish with a final layer of sheets and the remaining sauce, then press the claw meat into the top.
Mix the Parmesan, panko and lemon zest and scatter over the top. Bake for 35-40 minutes until golden and bubbling at the edges and a knife slides easily through the pasta. Rest for 10 minutes before serving.
Nutrition
Per serving (Serves 6)
Calories
720kcals
Fat
48g (27g saturated)
Protein
27g
Carbohydrates
43g (7g sugars)
Fibre
4.5g
Salt
2.1g
Quick wins, tips & make ahead
To make ahead, assemble the lasagne up to 24 hours in advance, cover and chill, then add the crumb just before baking and give it 45-50 minutes until piping hot in the centre. The strained bisque freezes for up to 3 months; defrost it in the fridge overnight before making the sauce.
For a shortcut, use 400g cooked lobster meat and simmer the vegetables, vermouth and tomato purée in the fish stock for 20 minutes before straining. Cooked crab or king prawns can replace up to half the lobster.
Cool any leftovers quickly, chill and eat within a day, reheating until steaming hot all the way through.
