Lobster Towers with Spinach

Ingredients

• 4 lasagne sheets
• 1 cooked lobster (delicatessen shop)
• 500 g fresh spinach
• 1 tbsp Olive Oil
• 250 g chanterelles
• 100 g whipping cream
• Salt
• freshly ground pepper
• freshly grated nutmeg
• 1 tbsp butter
• 2 tbsp lobster stock

Instructions

1. 1.

   Cook the lasagne in boiling salted water, lift with a slotted spoon and drain on kitchen towels.

2. 2.

   Slice the lobster meat into thin slices.

3. 3.

   Wash the spinach and leave it dripping wet; let it wilt in a pot over medium heat. Pour into a sieve and drain well. Then transfer to a board and chop finely. Toss with olive oil. Season with salt and pepper.

4. 4.

   Clean the chanterelles and optionally cut them small. Heat butter in a pan and sauté the chanterelles until crisp. Remove the mushrooms from the pan and place them in a bowl.

5. 5.

   Add lobster stock to the mushroom pan, bring briefly to a boil, then pour in cream. Reduce the liquid over medium heat slightly. Season the sauce with salt, pepper and nutmeg. Return the mushrooms and stir.

6. 6.

   Cut 8 round circles from lasagne sheets. On each of four plates, layer spinach and lobster slices alternately into small towers. Top with mushrooms and drizzle with sauce. Salt to taste if desired.