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4 ounces pulled lobster
4 ounces scallops
4 ounces peeled shrimp
4 ounces Chilean sea bass
Salt and fresh cracked pepper to taste
3 tablespoons olive oil
12 black mussels
2 cloves garlic, minced
1/2 teaspoon fresh thyme
3 ounces dry white wine, divided use
8 ounces lobster stock or rich vegetable stock
2 ounces plus 1 teaspoon unsalted butter
8 ounces blanched artichoke hearts
4 ounces blanched rapini (broccoli rabe)
1 ounce extra-virgin olive oil
4 ounces medium diced tomatoes
2 teaspoons saffron
1 package (16 ounces) lasagna noodles
White truffle oil to taste
Italian parsley to taste
Season lobster, scallops, shrimp and sea bass with salt and pepper. Warm sauté
pan over medium heat; add 3 tablespoons olive oil and the seafood. Cook until
seafood begins to color, then add mussels, garlic and thyme. Sauté a few
minutes, then add 2 ounces of white wine and continue cooking over medium heat
until liquid is reduced by half. Add the stock and 2 ounces butter and reduce
heat to simmer for a few minutes. Set aside.
In another pan, over low heat, add 1 teaspoon butter, artichoke hearts, rapini,
salt and pepper to taste. Sauté until rapini is wilted. Set aside.
In a third pan, heat 1 ounce olive oil; add tomatoes, saffron and 1 ounce wine.
Cook until tomatoes are soft.
Prepare lasagna noodles according to package directions.
To assemble: Arrange servings on four plates, beginning with a layer of noodles.
Add a layer of sautéed artichoke hearts and rapini, tomatoes, another pasta
layer, seafood (leaving the mussels out), another layer of pasta and a final
layer of tomatoes. Place 3 mussels on top of each dish, drizzle with white
truffle oil, sprinkle with parsley and moisten the dish with a small amount of
the fish broth. Serve immediately.
Makes 4 servings.
From chef Christopher Christiano