If you’re looking to impress your guests with a show-stopping dish, this Ultimate Seafood Lasagna with Lobster and Shrimp is the perfect recipe. Creamy, cheesy, and loaded with succulent lobster and shrimp, this lasagna is a decadent, flavorful take on the classic Italian comfort food. It’s ideal for a special occasion or a fancy dinner, and it’s surprisingly easy to make!

Why You’ll Love This Recipe

A luxurious twist: The addition of lobster and shrimp elevates this dish to a whole new level of elegance.
Perfectly creamy: The combination of ricotta, mozzarella, and béchamel sauce creates a rich, creamy texture that complements the seafood beautifully.
Comforting and satisfying: This lasagna offers all the comforting qualities of the classic version, with a fresh and indulgent seafood spin.

Ingredients

Here’s a preview of the ingredients for this Ultimate Seafood Lasagna with Lobster and Shrimp:

9 lasagna noodles (either fresh or no-boil)
1 lb lobster meat (cooked and chopped)
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup heavy cream
1 cup milk
2 tablespoons butter
2 tablespoons flour
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Full list of ingredients is below.

Directions

Step 1: Cook the Lasagna Noodles

Cook the lasagna noodles according to the package directions. If using no-boil noodles, skip this step. Once the noodles are done, drain and set them aside, making sure they don’t stick together.

Step 2: Prepare the Seafood

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the pan and set aside. In the same pan, heat another tablespoon of olive oil and sauté the lobster meat for 2-3 minutes until heated through. Set both the shrimp and lobster aside.

Step 3: Make the Béchamel Sauce

In a saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to create a roux. Slowly add the milk and heavy cream, whisking constantly until the mixture thickens and becomes smooth. Stir in the dried basil, oregano, salt, and pepper. Remove from heat.

Step 4: Assemble the Lasagna

Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the béchamel sauce on the bottom. Then, add a layer of lasagna noodles. Spread a generous amount of ricotta cheese on top of the noodles, followed by some of the shrimp, lobster, and mozzarella cheese. Repeat the layers until you run out of ingredients, finishing with a final layer of béchamel sauce and mozzarella cheese on top.

Step 5: Bake the Lasagna

Cover the lasagna with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for another 10-15 minutes, until the cheese is golden and bubbly.

Step 6: Garnish and Serve

Once the lasagna is done baking, let it rest for 10 minutes before slicing. Garnish with fresh parsley and serve with a side of garlic bread or a fresh salad.

Expert Tips and Tricks

Don’t overcook the seafood: Overcooking the lobster and shrimp can make them tough and rubbery, so make sure to cook them just until they’re done.
Use fresh seafood: For the best flavor, try to use fresh lobster and shrimp. If frozen is all you have, that works too—just make sure to thaw them completely before cooking.
Let the lasagna rest: Allow the lasagna to rest for about 10 minutes after baking. This helps the layers set and makes it easier to slice.

Recipe Variations and Possible Substitutions

Vegetarian version: If you want a vegetarian version, you can substitute the seafood with sautéed mushrooms, spinach, or other vegetables.
Different cheeses: Try using a blend of gouda or provolone cheese for a different flavor profile in the lasagna.

Serving and Pairing Suggestions

This Ultimate Seafood Lasagna with Lobster and Shrimp pairs beautifully with a simple side salad (like arugula with lemon vinaigrette) or roasted vegetables. You could also serve it with some crusty garlic bread or a glass of chilled white wine, such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Tips

Leftover lasagna can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, cover the lasagna with foil and bake at 350°F (175°C) for 20-25 minutes, or until heated through. You can also microwave individual portions, though the texture may be slightly different.

4 FAQs

Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna the night before and store it in the fridge. Just bake it the next day when you’re ready to eat.
Can I use frozen lobster or shrimp?
Absolutely! Just be sure to thaw the seafood completely and pat it dry before cooking.
Can I use store-bought marinara sauce instead of béchamel?
While béchamel is traditional for this dish, you can absolutely use a marinara sauce if you prefer a more tomato-based lasagna.
Can I freeze this lasagna?
Yes! You can freeze the assembled lasagna before baking it. Just wrap it tightly in plastic wrap and aluminum foil, and bake from frozen when you’re ready (just add a little extra baking time).

Conclusion

This Ultimate Seafood Lasagna with Lobster and Shrimp is the kind of dish that will make everyone feel like they’re dining at a fancy restaurant. Rich, creamy, and full of flavor, it’s the perfect way to indulge in a special seafood meal that’s surprisingly easy to make. Whether it’s a family dinner or a special celebration, this lasagna is sure to be the star of the show!

Ultimate Seafood Lasagna with Lobster and Shrimp – A Luxurious Twist on a Classic

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Ultimate Seafood Lasagna with Lobster and Shrimp is a luxurious and flavorful dish that combines tender seafood with creamy layers of pasta and rich sauces.

Author: Touria Elkoudssi
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian

Instructions

Prepare the Seafood Mixture:
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Add chopped lobster and shrimp, cooking until just opaque.
- Pour in white wine, allowing it to reduce by half.
- Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens.
- Season with salt and pepper. Remove from heat and set aside.
Prepare the White Sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in flour, cooking for about 2 minutes to form a roux.
- Gradually add milk, whisking continuously to prevent lumps.
- Cook until the sauce thickens, then season with nutmeg, salt, and pepper.
Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of white sauce on the bottom of a greased 9×13-inch baking dish.
- Place a layer of lasagna noodles over the sauce.
- Spread half of the seafood mixture over the noodles.
- Pour a portion of the white sauce over the seafood.
- Repeat the layering process: noodles, remaining seafood, and white sauce.
- Finish with a final layer of noodles, the remaining white sauce, and top with shredded mozzarella and Parmesan cheeses.
Bake:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
Serve:
- Let the lasagna rest for 10 minutes before slicing.
- Garnish with fresh herbs, if desired, and serve hot.

Notes

For a spicier kick, consider adding a pinch of red pepper flakes to the seafood mixture.
Ensure the seafood is cooked just until opaque to prevent overcooking during baking.
This lasagna can be assembled ahead of time and refrigerated; bake it when ready to serve.