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Sauce:
Melt butter in a small saucepan.
Brown shallot in butter until golden.
Moisten with white wine and reduce until all liquid is gone.
Add fish stock and cook until liquid is reduced by half.
Add cream and simmer until sauce is thick enough to coat the back of a spoon.
Add dill to sauce.
Salt and pepper to taste.
Lasagna:
Take two sheets of cooked lasagna, lay them on top of each other and place half a lobster tail on first third of sheet.
Fold second third over, and place meat of one lobster claw on fold.
Fold remaining pasta over claw meat, and cover lightly with dill sauce.
Repeat these steps for each portion. Serve.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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