Sautee the onion and a clove of garlic in olive oil.
Add half a cup of water and three quarters of the lobster meat.
Melt the creamed coconut in the stock.
Add all leaves.
Add the wine.
Add lemon zest and juice.
Add the ricotta.
Blitz the ragout.
Taste and adjust seasoning with pepper, salt and nutmeg as needed.
Cut the lasagne sheets into 1cm wide strips.
Bring water to a boil with rosemary, garlic, pepper, salt, and olive oil.
Boil the strips of pasta until al-dente.
Cut the bread into squares.
Briefly fry in medium hot olive oil along with salt, pepper dill and oregano.
Take croutons out of skillet and onto kitchen paper
Toast croutons in the oven for about 10 minutes
Toss the croutons with some grated parmesan.
Set the al-dente pasta on a plate.
Spoon the lobster ragout over the pasta.
Decorate with the reserved 1/4 of lobster meat.
Sprinkle the croutons around the ragout.
Garnish with fresh basil.
A lower-cost version of this dish can be made with seafood sticks or a mix of shrimp and crayfish. If you don't like the idea of Asian flavours in the dish, simply leave out the coconut cream and lime leaf.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.