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Melt 1 tablespoon of the butter in a wide frying pan over medium heat. Add onions, garlic, and tarragon; cook, stirring, for 1 minute. Add shrimp and cook, stirring often, until opaque throughout; cut to test (3 - 4 minutes). Spoon shrimp mixture into a bowl and set aside. Melt remaining butter in pan over medium heat. Add flour and stir until bubbly. Remove from heat and mix in cream, broth, and vermouth. Increase heat to medium-high and bring to a boil, stirring constantly; set aside. In a 6-quart pan, cook lasagna in 4 quarts of boiling water just until tender to bite (about 10 minutes); or cook according to package directions. Drain, rinse with cold water until cool, and drain well again. Set aside. Spoon off any accumulated juices from shrimp mixture; stir juices into sauce. Line a greased 9 x 13 inch baking dish with a third of the lasagna. Layer with a third each of the sauce, shrimp mixture, crab, and cheese. Repeat, making 2 more layers each of noodles, sauce, shrimp, crab and cheese. Cover. (At this point, you may refrigerate for up to a day) Bake, covered, in a 350°F oven for 20 minutes. Uncover and continue to bake until golden and bubbly
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Hand-crank butter churn — homemade cultured butter from cream
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies