[1 - 1] what's up guys welcome back it's hard to
[2 - 3] believe it but Christmas is right around
[3 - 5] the corner and if you're one of those
[5 - 6] people that want to switch it up for
[6 - 7] dinner you're not trying to do
[8 - 10] Thanksgiving 2.0 I've got just the
[10 - 12] recipe you need whether you want to do
[12 - 14] pasta or seafood I've got both for you
[14 - 17] today with this seafood lasagna but
[17 - 19] before we get into the recipe please
[19 - 20] take a quick second to subscribe to the
[20 - 22] channel make sure you hit that Bell
[22 - 24] turnning with notifications as well all
[24 - 25] right guys meet me in the kitchen let's
[25 - 27] make it happen first things first let's
[27 - 29] take a look at these ingredients we're
[29 - 30] going to get started started with the
[30 - 32] stars of the show The Seafood we got
[32 - 35] extra large shrimp we've got Lobster
[35 - 38] Claw meat and we got some lump crab meat
[38 - 40] we also got our lasagna noodles we've
[40 - 42] got some basil that seen better days but
[42 - 44] we're going to put it to good use one
[44 - 47] egg to thicken up our ricot mixture we
[47 - 49] got some flour parmesan
[49 - 53] cheese butter sour cream
[53 - 57] ricotta garlic paste heavy cream for our
[57 - 59] bashal a little lobster base to take the
[60 - 62] flavor over the top and we got some
[62 - 68] mozzarella and sharp cheddar
[69 - 69] cheese all right guys we're basically
[69 - 71] breaking this recipe down into three
[72 - 74] parts we're going to do our Seafood
[74 - 77] mixture our bashal sauce and then we're
[77 - 79] going to do the ricotta mixture for the
[80 - 81] seafood you want to make sure
[81 - 82] everything's about the same size
[82 - 84] bite-sized pieces so we're to cut these
[84 - 87] shrimp into thirds my favorite way to do
[87 - 89] that is to squeeze the tail down like
[89 - 91] that make one sliced just like that and
[91 - 94] you got three pieces of
[94 - 96] shrimp obviously you want to make sure
[96 - 98] that your shrimp is peeled de Vain and
[98 - 101] clean like these
[101 - 104] are the bottom vein I hear people talk
[104 - 107] about is not actually an intestinal
[107 - 109] tract it's just a normal vein so it's
[109 - 112] optional to remove that all right so
[112 - 114] this is about a half pound of lobster
[114 - 117] this is claw and knuckle we're going to
[117 - 118] cut it down into you know smaller pieces
[118 - 120] you can leave some big chunks in there
[120 - 123] just for you know visual you want people
[123 - 124] to see that you got a lot of seafood in
[124 - 127] your lasagna I'm not mad at that but you
[127 - 129] also want it to be you know well
[129 - 131] proportioned and evenly distributed so
[131 - 133] leave some big chunks but most of it you
[133 - 135] want to cut into bite-sized
[135 - 138] pieces like so can't go wrong with a
[138 - 141] little lobster and your
[144 - 144] lasagna all right so for our Seafood
[144 - 145] guys the only thing that's not cooked so
[146 - 147] far is the shrimp so we're going to
[147 - 149] season that with my Lemon Bay Seasoning
[149 - 152] you use Cajun seasoning Old Bay whatever
[152 - 153] floats your boat but we're to get some
[153 - 155] seasoning on that shrimp because we're
[155 - 157] going to cook the shrimp before we make
[157 - 160] our bamel sauce we're not going to do
[160 - 161] much with the lobster or the crab
[161 - 166] because that's already cooked for
[168 - 168] us all right so in a mixing bowl we've
[168 - 172] got 8 oz of whole fat ricotta right here
[172 - 174] I'm going to add about 8 oz of sour
[174 - 177] cream to that I'm on record as not a
[177 - 180] huge fan of store-bought ricotta so
[180 - 181] we're going to doctor it up a little bit
[181 - 183] once we have our sour cream and ricotta
[183 - 186] in there I'm going in with about 4 oz of
[186 - 187] grated Parmesan
[187 - 190] cheese followed by some
[190 - 193] basil and some freshly diced
[193 - 195] parsley we're going to season it up with
[195 - 198] the dynamic duo of Lemon Bay and some
[198 - 200] allpurpose seasoning you could also just
[200 - 203] use some Tony some Old Bay or just keep
[203 - 204] it simple with a little salt pepper
[204 - 206] garlic and onion
[207 - 209] powder I'm also going to add one beaten
[209 - 211] egg to this because I want this to hold
[211 - 213] up we're going to add that at the end
[213 - 214] though because we want to taste this
[214 - 215] first once you add the egg you don't
[215 - 217] want to go in there and taste it right
[217 - 218] so we're going to go ahead and mix this
[218 - 221] together make sure the flavor spot on
[221 - 223] once the flavor is good we'll add the
[223 - 225] egg that's going to help the consistency
[225 - 227] of our lasagna that way you don't have a
[227 - 232] runny situation on your
[234 - 234] hands next we're going in with a
[234 - 235] teaspoon or two of garlic paste you can
[235 - 238] use fresh garlic if you want to and that
[238 - 242] one beaten egg we talked
[244 - 244] about give that a mix and we'll set that
[244 - 246] aside and that is going to be our
[246 - 259] ricotta cheese mixture for our seafood
[261 - 261] lasagna and now my friends it's time to
[261 - 263] actually get to cooking and a skillet
[263 - 264] over medium heat we're going to add a
[264 - 267] couple tablespoons of avocado oil and
[267 - 274] we're going to begin cooking our shrimp
[275 - 275] let's go ahead and dump your shrimp on
[275 - 277] in there try to give them a little bit
[277 - 279] of Elbow Room so they can get some color
[279 - 281] you don't have to cook it 100% of the
[281 - 282] way cuz remember guys it's going in the
[282 - 284] oven but we want to start the cooking
[284 - 286] process allow the flavors that kind of
[286 - 290] come together get a little color some
[292 - 292] texture all right so as you can see we
[292 - 294] got some beautiful fwn development at
[294 - 295] the bottom of the skillet which is
[295 - 297] exactly what we want you can see the
[297 - 299] shrimp is about 60 to 70% of the weight
[299 - 301] cooked so I'm going to go ahead and
[301 - 303] remove it with this slotted spoon
[303 - 304] leaving behind all the flavor in the
[304 - 306] skillet but removing the shrimp all
[306 - 309] right guys so to this same Skillet we're
[309 - 311] going to add 2 or 3 tablespoons of
[311 - 313] butter and a good teaspoon of that
[313 - 315] Lobster base remember guys the lobster
[315 - 317] base has quite a bit of sodium in it so
[317 - 318] you don't want to go too heavy on your
[318 - 322] salt with the seasonings that you choose
[322 - 324] remember my AP is low sodium so if you
[324 - 326] see me going a little heavy that's why
[326 - 328] once we add this flour to the butter we
[328 - 330] effectively have a r which is going to
[330 - 332] be the thickening agent for our sauce
[332 - 335] about a tablespoon or two of that we're
[335 - 336] going to mix that
[336 - 339] in cook the raw flour taste off for
[339 - 342] about 30 seconds it'll start to form
[342 - 344] like a paste and then we're going to go
[344 - 354] in with about 2 cups of heavy
[356 - 356] cream we're just going to bring that up
[356 - 358] to a boil it'll start to thicken up and
[358 - 360] at that point where we're reduce it down
[360 - 363] to a simmer add in a little parmesan
[363 - 366] season The Taste if needed and that will
[366 - 370] be our bashal that we'll be
[370 - 372] using all right so once we reach a
[372 - 375] gentle boil like you see right here I'm
[375 - 377] going to kill the heat our sauce will
[377 - 380] begin to thicken up nicely and then
[380 - 381] we're going in with about a half a cup
[381 - 385] or so of grated Parmesan cheese going to
[391 - 391] as always guys taste as you go and
[391 - 394] adjust the flavor to your
[394 - 396] preference and all the specific
[396 - 398] measurements and ingredients are listed
[398 - 400] for you in the description box below so
[400 - 402] don't forget to check that out going to
[402 - 403] add in a little crush red pepper flakes
[403 - 406] cuz why the hell not just a little bit
[406 - 411] of spice to the party totally
[419 - 419] sauce all right my friends half the
[419 - 421] battle is prep work so as we discussed
[421 - 423] earlier this dish is broken down into
[423 - 425] basically three main components we have
[425 - 428] a ricotta mixture here our bashel and
[428 - 431] our Seafood mixture we got some cooked
[431 - 432] lasagna noodles you want to cook them
[432 - 434] about half the way through you can use a
[434 - 436] wet paper towel to separate them that
[436 - 438] way they don't stick and then you just
[438 - 440] need your casserole dish and we can get
[440 - 442] this party started all right so our
[442 - 443] oven's preheated at
[443 - 446] 350° first things first we're going down
[446 - 449] with a light layer of that sauce right
[449 - 452] at the bottom kind of smooth that out
[452 - 454] make a nice thin layer at the bottom
[454 - 457] before we go down with our lasagna
[457 - 459] noodles next we're going down with one
[459 - 461] first layer of
[461 - 464] lasagna you can overlap them a little
[465 - 468] bit guys like so for this size cassero
[468 - 471] guys like so for this size cassero dishes is about a 9 by 11 we can fit
[471 - 474] three sheets of lasagna on that bottom
[474 - 476] layer from there we're going to begin
[476 - 477] adding our ricotta
[478 - 481] mixture nice thin layer of that as
[481 - 484] well just kind of dollop it on there and
[484 - 491] you can smooth it
[494 - 494] out the next guest to arrive to the
[494 - 498] party it's plenty of seafood guys we got
[498 - 501] crab we got shrimp we got Lobster but
[501 - 503] feel free to substitute whatever you
[503 - 504] like if you want to just use shrimp or
[504 - 506] crab or Lobster that's cool whatever's
[506 - 508] in the budget you can use claw meat
[508 - 510] instead of lump that's usually a little
[510 - 512] bit cheaper per pound still
[512 - 515] delicious a good layer of the seafood
[515 - 518] right on top of that rata mixture next
[518 - 521] we're going down with a mixture of sharp
[521 - 523] white cheddar and mozzarella right on
[529 - 529] seafood there we
[529 - 531] go and then basically guys we're just
[531 - 532] going to repeat that process until we
[532 - 535] fill our casseroll dish so going down a
[535 - 537] little bit more of that bashal it's
[537 - 540] thickened up a bit since it's cool
[540 - 541] you want it thick though because you
[541 - 543] don't want a runny lasagna so a thicker
[543 - 547] than usual sauce is a good thing for
[549 - 551] today's recipe going to smooth that out like a
[551 - 553] recipe going to smooth that out like a rocky
[553 - 555] relationship best you can without
[555 - 558] messing up your beautiful layers as it
[558 - 561] melts and heats up in the oven it'll go
[561 - 564] where it's supposed to go just trust the
[584 - 584] and now for the final layer my friends
[585 - 589] one more layer of
[591 - 591] lasagna this is for sure going to
[591 - 593] impress your house guest for Christmas
[594 - 595] might want to put a little tip jar out
[595 - 598] so they can chip in on this bad boy cuz
[598 - 603] I realized Seafood is not cheap right
[603 - 606] now and then for the final layer of our
[606 - 609] bashal sauce remember guys it's got that
[609 - 614] Lobster base in it some Parmesan
[617 - 617] cheese tons of flavor in that take my
[617 - 621] little spatula and spread this
[621 - 623] out nice light layer no need to get
[633 - 633] then last but not least we paid for it
[633 - 636] so no Seafood Left Behind throw a little
[636 - 638] top layer of seafood just to have some
[638 - 641] chunks poking out the melted cheese for
[643 - 646] presentation purposes nice light
[646 - 648] purposes nice light layer of
[648 - 651] seafood right on top then finally my
[651 - 653] friends we're going to top it with one
[653 - 656] last layer of cheese before it goes into
[656 - 660] that 350° oven for about 30 to 40
[660 - 662] minutes or until it's golden brown
[676 - 676] beautiful so this is what we're looking
[676 - 679] like after 30 35 minutes in the oven at
[679 - 681] 350 you want to allow this bad boy to
[681 - 683] cool for about 15 minutes before you
[683 - 686] slice into it and now my friends it's
[686 - 687] time to brace yourself for a trademark
[687 - 696] money shot say it with me guys looking
[699 - 699] good and look at those
[699 - 702] layers all right guys I found my fork
[702 - 703] and now it's time for my favorite part
[703 - 706] of the job aka the moment of truth it's
[706 - 708] time to get in here for the taste test
[708 - 709] but before we do that please take a
[709 - 711] quick second to subscribe to the channel
[711 - 713] make sure you hit that Bell to
[713 - 716] Notifications as well this thing is so
[716 - 717] beautiful I don't even want to break
[717 - 720] into it but if you guys got to convince
[720 - 726] me here we go oh
[726 - 730] go oh man the seafood all throughout here we