Seafood Lasagna with Lobster and Shrimp
This Seafood Lasagna with Lobster and Shrimp is like a special celebration on a plate. It layers tender pasta sheets with a rich mix of lobster chunks, juicy shrimp, creamy…
By Ava
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Reading time: 6 min
Tip: save now, make later.
This Seafood Lasagna with Lobster and Shrimp is like a special celebration on a plate. It layers tender pasta sheets with a rich mix of lobster chunks, juicy shrimp, creamy ricotta, and a dreamy white sauce that pulls everything together. The flavors are gentle and comforting, with just the right touch of the sea and a hint of cheese that makes every bite cozy.
I love making this when I want to impress without too much fuss because it feels fancy but is actually pretty straightforward. One tip I always follow is to gently poach the lobster and shrimp first—this keeps them tender and ensures they don’t get rubbery in the oven. It’s such a treat to open the oven and see the melted cheese bubbling on top, promising great things inside.
My favorite way to serve this lasagna is with a simple green salad and some crusty bread to soak up any sauce left on the plate. It’s the kind of meal that brings everyone to the table with happy smiles and full hearts. I’ve made it for family dinners and special occasions, and it never fails to spark good conversation and second helpings.
Key Ingredients & Substitutions
Lobster and Shrimp: Fresh lobster and shrimp give this lasagna a fancy touch. If lobster is hard to find, crab meat works well too. For a budget-friendly option, use just shrimp or scallops.
Ricotta Cheese: This keeps the filling creamy and soft. If you don’t have ricotta, cottage cheese blended smooth can be a good substitute.
Béchamel Sauce: This is the creamy base that holds everything together. Use whole milk for richness, but 2% milk can work if you want it lighter. Adding white wine is optional but adds a nice depth.
Lasagna Noodles: Regular noodles are best, but no-boil noodles save time—just add a bit more sauce to help them cook fully.
How Do You Make the Perfect Béchamel Sauce for Seafood Lasagna?
Making a smooth béchamel sauce can feel tricky but it’s simple if you follow these tips:
- Start by melting butter over medium heat, then gently sauté your garlic and shallot for a minute or two to add flavor.
- Whisk in the flour and cook for a minute to cook off the raw taste, but don’t let it brown.
- Slowly add warm milk while whisking constantly to avoid lumps. Keep stirring until it thickens and coats the back of a spoon.
- Season with salt, pepper, and lemon zest to brighten flavors. Add white wine if you want a subtle tang.
Patience is key here—pour liquids slowly and stir well to get a creamy, lump-free sauce perfect for layering in your lasagna.
Equipment You’ll Need
- Large pot – for boiling lasagna noodles; having enough space helps prevent sticking.
- Medium saucepan – perfect for making the béchamel sauce smoothly without burning.
- Mixing bowls – handy for combining your ricotta filling and mixing ingredients easily.
- Baking dish (9×13 inch) – roomy enough for layers and even baking of the lasagna.
- Whisk – essential for stirring the béchamel sauce to keep it lump-free and creamy.
- Chef’s knife – for chopping lobster, shrimp, and herbs cleanly and safely.
Flavor Variations & Add-Ins
- Swap lobster with crab meat for a milder, sweet seafood flavor that’s easier to find.
- Use scallops instead of shrimp for a tender, buttery texture that pairs well with the creamy sauce.
- Add chopped spinach or kale to the ricotta mixture for a fresh, green twist and extra nutrients.
- Mix in a pinch of smoked paprika or cayenne for a little warmth and extra flavor depth.
Seafood Lasagna with Lobster and Shrimp
Ingredients You’ll Need:
Seafood:
- 1 1/2 lbs cooked lobster meat, chopped (reserve some claw pieces for garnish)
- 1 lb shrimp, peeled, deveined, and chopped
Lasagna & Cheese:
- 12 lasagna noodles, cooked and drained
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Herbs & Seasonings:
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 tsp lemon zest
- Salt and freshly ground black pepper, to taste
Sauce Ingredients:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1/4 cup dry white wine (optional)
- Olive oil, for sautéing
How Much Time Will You Need?
This seafood lasagna takes around 20 minutes for prep, including cooking and chopping the seafood, making the sauce, and assembling the layers. Baking time is about 35-40 minutes. Allow an extra 10 minutes for resting before serving, so plan roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Seafood:
If your lobster and shrimp aren’t cooked yet, poach them in gently simmering salted water. Shrimp take about 3-4 minutes, lobster 5-6 minutes. Once cooked, drain and chop them into bite-sized pieces. Set aside for later.
2. Make the Béchamel Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and shallot and sauté for about 2 minutes until fragrant. Stir in the flour and cook for 1-2 minutes, stirring constantly, until it turns a light golden color. Gradually whisk in the milk and white wine if using, then cook until the sauce thickens enough to coat the back of a spoon (about 7-10 minutes). Season with salt, pepper, and lemon zest.
3. Prepare the Ricotta Filling:
In a bowl, combine ricotta cheese with half of the Parmesan cheese and half of the chopped parsley. Season with salt and pepper. Gently fold in the chopped lobster and shrimp until well mixed.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Lightly grease your baking dish. Spread a thin layer of béchamel on the bottom. Layer 3 cooked lasagna noodles, then spread one-third of the ricotta-seafood mixture. Sprinkle some mozzarella on top, followed by a layer of béchamel sauce. Repeat this layering two more times. Finish with a final layer of noodles topped with béchamel, mozzarella, remaining Parmesan, and place the reserved lobster claw pieces on top for a beautiful garnish.
5. Bake:
Cover the lasagna with foil and bake for 25 minutes. Then remove the foil and bake for another 10-15 minutes or until the top is bubbling and golden brown.
6. Rest and Serve:
Let the lasagna rest for about 10 minutes before slicing to help it set. Garnish with the remaining parsley and serve with some creamy sauce spooned around the plate. This dish goes wonderfully with a simple green salad and a chilled glass of white wine.
Can I Use Frozen Lobster and Shrimp for This Recipe?
Yes, you can! Just make sure to thaw them completely in the refrigerator overnight. Pat dry before chopping to avoid extra moisture in your lasagna.
Can I Prepare Seafood Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and refrigerate it for up to 24 hours before baking. When ready, bake it covered with foil, adding a bit more time if baking straight from the fridge.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute the Lobster with Another Seafood?
Definitely! Crab meat or scallops make excellent substitutes and pair beautifully with shrimp in this creamy lasagna.