Lobster Masago Pasta

This pasta has Japanese influence, yet it’s still Italian enough to be called pasta!!!

A Ingredients

Masago(Salmon roe)     ¼ cup

Pasta, cooked                  2 servings

Bechamel sauce               1 serving

B Ingredients

Mozzarella cheese, shredded            ½ cup

Pesto sauce                                        ¼ cup

Lobster, cut bite size, blanched     200 g

Directions:

1. Preheat oven 350.  Toss all B ingredients together in a mixing bowl. 

2. Reserve ½ cup of Bechamel sauce, and stir the rest into the cooked pasta.  Then place the pasta into two pasta bowls. 

3. Spoon the reserved Bechamel sauce at the edge of the pasta, divide B ingredients into two equal portions and place on top of pasta. 

4. Bake in the oven for 13-15 minutes.  Serve hot with a spoon full of masago on top.

Serving: 2