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

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.

Ingredients

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For the Seafood Mixture:

  • 1 pound lobster meat, chopped
  • 1 pound shrimp, peeled, deveined, and chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

For the White Sauce (Béchamel Sauce):

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk
  • 1/2 teaspoon nutmeg
  • Salt and freshly ground black pepper, to taste

For Assembly:

  • 12 lasagna noodles, cooked al dente
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Nutrition

Find it online: https://cookedbyandy.com/ultimate-seafood-lasagna-with-lobster-and-shrimp-a-luxurious-twist-on-a-classic/