Rich Seafood Lasagna with Lobster and Shrimp (Print Version)

Seafood Lasagna with Lobster and Shrimp - a rich, comforting dish. My recipe brings together sweet lobster, succulent shrimp, and creamy sauce for pure joy.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 85 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Shellfish, Dairy, Gluten

# Ingredients:

→ Main Seafood & Pasta

01 - 12-15 lasagna noodles (no-boil or traditional, cooked al dente)
02 - 8 oz cooked lobster meat, chopped
03 - 1 lb medium shrimp, peeled, deveined, tails off
04 - 15 oz ricotta cheese, drained

→ Creamy Sauce Essentials

05 - 1/2 cup unsalted butter
06 - 1/2 cup all-purpose flour
07 - 4 cups whole milk, warmed

→ Flavor Boosters & Cheese

08 - 4 cloves garlic, minced
09 - 1/4 cup fresh parsley, chopped
10 - 1/2 cup grated Parmesan cheese, plus more for topping
11 - 2 cups shredded mozzarella cheese, divided
12 - 1 large egg

→ Seasonings & Spices

13 - 1 tsp salt, or to taste
14 - 1/2 tsp black pepper, or to taste
15 - Pinch of nutmeg

# Instructions:

01 - First things first, get your lobster and shrimp ready. If your lobster isn't cooked, steam or boil it until it's just opaque, then cool and chop it into bite-sized pieces. For the shrimp, a quick sauté in a little olive oil until they just turn pink is perfect—don't overcook them, or they'll be tough later. I usually do this while my pasta water is heating up; it saves time, honestly. Set them aside, ready for their moment to shine in this Seafood Lasagna.
02 - Now for the creamy heart of this Seafood Lasagna with Lobster and Shrimp! Melt your butter in a saucepan over medium heat, then whisk in the flour to create a roux. Let it cook for a minute or two, stirring constantly, until it's a pale golden color and smells a little nutty. This is where I always get nervous about lumps, so I whisk like crazy! Gradually, pour in the warm milk, whisking continuously to keep it smooth. Bring it to a gentle simmer, letting it thicken, then season with salt, pepper, and that little pinch of nutmeg. Oh, the smell is just divine.
03 - In a medium bowl, combine your ricotta cheese with a good amount of grated Parmesan, chopped fresh parsley, an egg (it helps bind it, I promise!), and a pinch of salt and pepper. Give it a good stir until everything is well combined and looking creamy. This is such an important layer for balancing the richness of the béchamel and the sweetness of the seafood. I often taste a little bit here to make sure the seasoning is just right; it's a habit, but it works!
04 - Time for the fun part! Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish. Lay down your lasagna noodles (if using no-boil, great; if not, make sure they're barely al dente). Top with a layer of the ricotta mixture, then scatter some of your lobster and shrimp over it. Drizzle with more béchamel and sprinkle with mozzarella. Repeat these layers until you run out of ingredients, usually 3-4 layers. I always save extra béchamel and mozzarella for the very top layer of this Seafood Lasagna.
05 - Cover your baking dish loosely with foil and bake for about 25 minutes. This helps the noodles cook through and prevents the cheese from browning too quickly. After 25 minutes, remove the foil and continue baking for another 15-20 minutes, or until the top is bubbly, golden brown, and the edges are slightly crispy. My kitchen always smells incredible at this point, like a fancy Italian restaurant! Just try not to open the oven door too much, I've learned that the hard way.
06 - This is the hardest part, honestly, but so crucial! Let your Seafood Lasagna with Lobster and Shrimp rest for at least 10-15 minutes after it comes out of the oven. This allows the layers to set and prevents it from falling apart when you cut into it. Trust me, I've sliced into it too soon many times, and it was a glorious mess. Garnish with a little more fresh parsley, slice into generous portions, and serve warm. It's truly a showstopper, and you made it!

# Notes:

01 - Always warm your milk for the béchamel; it helps prevent lumps and ensures a smoother sauce, a trick I learned after many lumpy disasters.
02 - Don't overcrowd the pan when sautéing shrimp; cook them in batches if needed, otherwise, they steam instead of sear.
03 - Let the lasagna rest! This is non-negotiable for clean slices and a truly satisfying experience.
04 - For an extra layer of flavor, infuse your milk with a bay leaf and an onion half while warming it for the béchamel, then strain it out.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large saucepan
03 - whisk
04 - large bowl

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 45g
Protein: 40g

Back