Directions

Prepare the Seafood Filling

1. In a medium bowl, gently combine the minced shrimp, chopped lobster, drained ricotta, mascarpone, lemon zest, basil, garlic, salt, white pepper, and Parmigiano. Mix just until the ingredients are cohesive. Do not overwork the mixture. Cover and refrigerate until you are ready to assemble.

Boil the Pasta

1. Bring 4 to 5 liters of water to a boil in a large stockpot. Add salt to taste. Boil the lasagna sheets uncovered according to package instructions, stirring occasionally to prevent sticking. Drain the pasta and lay the sheets out on a sheet pan lightly brushed with olive oil to keep them separate.

Create the Lobster Bisque Base

1. Heat the butter and olive oil over medium-low heat in an 8-inch skillet. Add the shallot and cook gently until soft and translucent. Stir in the tomato paste and cook for 2 to 3 minutes until it turns a deep brick-red. Deglaze the pan with wine and reduce until the liquid is nearly evaporated.

2. Stir in the cream, stock, smoked paprika, and white pepper. Simmer gently for 8 to 10 minutes until the sauce is glossy and thick enough to coat the back of a spoon. Season with salt. Set aside 4-6 tablespoons of the sauce and pour the rest into a small 2-quart saucepan.

Assemble the Roll-Ups

1. Lay two pieces of pasta down, overlapping them by 1 inch in the middle to create one long strip. Repeat until you have 4 long rows. Divide the filling into four equal portions. Spread the filling in a thin, even layer along the length of each strip, but leave room at the ends. Grate extra Parmigiano Reggiano over the filling.
2. Starting at one end, gently roll the pasta. Do not roll too tightly or the filling will squeeze out the sides. Turn the roll so the "pinwheel" side faces up and nestle it into the bisque in the saucepan. Spoon the reserved sauce over the tops of the rolls.

Bake

1. Preheat your oven to 350 °F (180 °C). Cover the saucepan with parchment paper, then seal with aluminum foil (or the saucepan lid). Bake for 30 minutes until the sauce is bubbling and the filling is set. Remove the cover and bake for an additional 10 minutes to lightly crisp up the edges. Let the dish rest for 5 minutes before serving.

Serving Suggestion

1. Serve each roll up on a warm au gratin dish or a shallow plate. Then spoon the lobster bisque base on each plate. Drizzle with high-quality olive oil and garnish with fresh lemon zest curls, extra basil, and cracked black pepper.