My favourite is a variant on sandcrab lasagne, using lobster.
the size of the dish I use is 30 x 20 x 5..cm as a normal entree this would serve 12, or as a generous main course, 6.
tsp = 5ml spoon; tbsp = 20 ml spoon
INGREDIENTS
600g lobster/crab meat
60g butter
1/3 cup flour
2 cups milk
1/4 cup parmesan cheese
Salt and pepper
2 tablespoons oil
1 diced onion
1 clove garlic crushed
800g can whole peeled tomatoes
1 tsp sugar
1 tsp freshly chopped basil
1 tsp freshly chopped Italian parsley
1 teaspoon freshly chopped oregano
Instant Lasagne sheets - just partially cooked so they're flexible - around 2 - 3 mins (but freshly home made would be much nicer ;-)) ~ works OK with gluten free pasta too
TOMATO CREAM SAUCE INGREDIENTS
1 litre fish stock ( I used home made ~ based on Atlantic salmon head, lobster carapace, and prawn heads/shells)
120 ml white wine (I used Marlborough Nobilo Sauvignon Blanc)
800 ml cream
2 tbsp tomato paste
METHOD
Melt 60g butter and stir in 1/3 cup flour, cook 1 min.
Remove from heat and gradually whisk in 2 cups warmed milk.
Stir over low heat until mixture boils and thickens.
Boil constantly for 1 min.
Set aside and cool for 5 mins.
Stir in 1/4 cup parmesan cheese and season.
Heat oil in saucepan and cook 1 diced onion and 1 clove crushed garlic over medium heat until soft.
Add 1x 800g can whole peeled tomatoes, undrained and mashed. Simmer 20 mins.
Add 1 tsp sugar and 1 tsp freshly chopped basil, Italian parsley and oregano. Season.
Stir 2 tbsp white sauce through 600g cooked lobster or crabmeat ()to make a spreadable paste). Spread thin layer of tomato sauce over bottom of ovenproof dish, top with instant lasagne sheets, crab mixture and white sauce. Repeat layers, ending with white sauce. (may need to make a bit more sauce, depending on how generous your layering is ~ the quantity makes enough for 3 layers).
Sprinkle with a little extra finely grated parmesan cheese.
Bake 180C for 45 -55 mins.
Spoon Tomato Cream Sauce over to serve.
TOMATO CREAM SAUCE - METHOD
Combine 1 litre fish stock and 120ml white wine in a pan and boil to reduce to a glaze (ie around 100 ml).
Add 800ml cream and reduce to a sauce (ie: around 500 ml).
Whisk in 2 tbsp tomato paste and season.