Lasagna with fish (lasagnette ai crostacei)

03766 LASAGNETTE with SHELLFISH INGREDIENTS for 4 PEOPLE 250 g 250 g of langoustines, crayfish tails, 100 g crabmeat, lobster, 500 g 30 g of butter, 250 cc of cream, 1 sachet of Saffron, salt.

Scalded PROCEDURE scampi, crayfish tails and lobster in a court-bouillon vegetable for a few minutes, drain the shellfish broth, reserving sgusciateli leaving fall scrap parts in court-bouillon, which will shrink to 10 minutes.

In a saucepan, put the butter and let it melt, add the Prawn tails, scampi and lobster cut into rings leaving flavour for a few minutes and adding a tbsp of fish broth filtered; savoury pies.

Add the cream and saffron without reaching a boil.

In the meantime you will have cooked the lasagna, a few at a time into boiling salted water and drain them, arrange on a warm platter and drizzle with the sauce of shellfish kept warm.