Seafood Lasagna with Lobster and Shrimp
Seafood Lasagna with Lobster and Shrimp is a delightful twist on a classic favorite, packed with tender lobster, juicy shrimp, creamy cheese, and layers of pasta that soak up all…
Tip: save now, cook later.Seafood Lasagna with Lobster and Shrimp is a delightful twist on a classic favorite, packed with tender lobster, juicy shrimp, creamy cheese, and layers of pasta that soak up all those wonderful flavors. The seafood brings a fresh and slightly sweet taste that pairs perfectly with the rich, cheesy sauce. Every bite feels like a special occasion meal that’s warm and comforting.
I love making this dish when I want to impress guests or just treat myself to something a little fancy but still cozy. One of my favorite things about this recipe is how the lobster and shrimp stay juicy and tender, making each layer exciting to eat. I usually add a pinch of fresh herbs to brighten it up and sometimes sprinkle a little extra cheese on top to get that golden, bubbly finish that everyone goes crazy for.
When I serve this lasagna, I like to keep the sides light and simple—some crisp greens or a fresh salad do the trick nicely. It’s the kind of meal that brings people together and fills the room with yummy smells. If you love seafood and cheesy comfort food, this lasagna will quickly become one of your go-to dishes for celebrations or cozy dinners alike.
Key Ingredients & Substitutions
Lobster: Fresh lobster adds a wonderful sweetness and texture. If fresh isn’t available, frozen or canned lobster can work. You can also swap lobster for crab meat for a slightly different but still delicious flavor.
Shrimp: Use medium-sized cooked shrimp for best bite size. Fresh or thawed frozen shrimp are great; just avoid overcooking to keep them tender. If you prefer, scallops or crab meat can be good alternatives.
White Sauce (Béchamel): This creamy base is key for a smooth texture. Whole milk and cream give richness, but you can use half-and-half or milk alone for a lighter version. Butter and flour create the roux to thicken the sauce.
Cheese: Parmesan, mozzarella, and ricotta create layers of flavor and melty goodness. For a twist, try swapping mozzarella for fontina or provolone. For a dairy-free version, use your favorite plant-based cheeses.
Lasagna Noodles: Regular or no-boil noodles both work. If using no-boil, make sure your sauce is slightly thinner to allow proper cooking. Gluten-free noodles are a good option for gluten sensitivities.
How Do I Make a Creamy, Smooth White Sauce Without Lumps?
The white sauce is the heart of this dish, so getting a smooth, creamy texture is important. Here’s how to nail it:
- Start by melting butter on medium heat with minced garlic for flavor.
- Add flour and stir constantly for about 2 minutes to cook off the raw taste—this creates the roux.
- Slowly pour in warm milk and cream while whisking vigorously to prevent lumps.
- Keep whisking and cook gently until the sauce thickens, about 7-10 minutes.
- Season with salt, pepper, and nutmeg, then stir in cheese off heat for extra creaminess.
If lumps appear, whisk vigorously or strain the sauce. Using warm milk is crucial—it blends easier with the roux, helping to avoid clumps. Taking your time here makes all the difference for that silky sauce loved in every bite.
Equipment You’ll Need
- Large pot – for boiling lasagna noodles; big enough so they don’t stick together.
- Skillet – perfect for sautéing shrimp quickly without overcrowding.
- Heavy saucepan – ideal for making the creamy white sauce smoothly.
- Whisk – helps you stir the sauce without lumps for a velvety texture.
- 9×13 inch baking dish – roomy enough for layering your lasagna evenly.
- Aluminum foil – covers the dish during baking to keep it moist.
Flavor Variations & Add-Ins
- Swap lobster for crab meat — it’s a tasty twist with a mellow sweetness.
- Add chopped spinach or kale — gives a fresh color and boosts the nutrition.
- Use Italian seasoning or fresh basil — enhances flavor with herbs you love.
- Mix in a bit of cream cheese with ricotta — makes the filling extra rich and creamy.
Seafood Lasagna with Lobster and Shrimp
Ingredients You’ll Need:
For the Noodles and Seafood:
- 12 lasagna noodles
- 1 lb cooked lobster meat, chopped (about 1 to 1.5 lobsters)
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
For the White Sauce (Béchamel):
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/4 tsp nutmeg (optional)
- Salt and freshly ground black pepper, to taste
For the Cheese Layers:
- 1 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 1 cup ricotta cheese
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
Preparing and assembling this seafood lasagna will take about 45 minutes, including cooking the noodles and shrimp and making the white sauce. Then, bake it in the oven for 40 minutes (25 minutes covered and 15 minutes uncovered). After baking, allow 10 minutes for resting before serving. Overall, plan for about 1 hour and 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Lasagna Noodles
Cook the lasagna noodles according to the package instructions until they are al dente. Once cooked, drain them well and place them flat on a lightly oiled sheet or tray, so they don’t stick together while you prepare the other ingredients.
2. Cook the Shrimp
Heat the olive oil in a medium skillet over medium heat. Add the shrimp and sauté just until they turn pink and are cooked through, which usually takes about 2 to 3 minutes. Remove from heat and, if your shrimp are large, chop them into bite-sized pieces.
3. Make the White Sauce (Béchamel)
In a heavy saucepan over medium heat, melt the butter. Add the minced garlic and cook until you smell its fragrance, about 1 minute. Next, whisk in the flour and continue stirring constantly for about 2 minutes until the flour is cooked and combined well with the butter. Gradually whisk in the warmed whole milk and heavy cream, ensuring smoothness without lumps. Keep stirring until the sauce thickens, which should take 7 to 10 minutes. Season with salt, freshly ground black pepper, and nutmeg if using. Finally, stir in ¾ cup of the Parmesan cheese until melted and well incorporated.
4. Prepare the Seafood Mixture
In a large bowl, gently mix together the chopped lobster meat, cooked shrimp, ricotta cheese, 1 cup of shredded mozzarella cheese, chopped parsley, and about ½ cup of the white sauce. Stir carefully to combine all the flavors evenly without breaking up the seafood too much.
5. Assemble the Lasagna
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Start by spreading a thin layer of the white sauce on the bottom of the dish. Then, place a layer of lasagna noodles over the sauce. Next, spread an even layer of the seafood mixture on top of the noodles and drizzle some white sauce over it. Repeat these layers two more times (noodles, seafood mixture, white sauce), finishing with a top layer of noodles covered in the remaining white sauce. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.
6. Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake uncovered for an additional 15 minutes, or until the cheese on top turns golden brown and bubbly.
7. Serve
Once baked, let the lasagna rest for about 10 minutes before slicing. This helps it set up for easier serving. Garnish with extra chopped fresh parsley and serve warm alongside a light salad or steamed vegetables for a complete meal.
Can I Use Frozen Lobster and Shrimp for This Recipe?
Yes! Just make sure to thaw them completely in the refrigerator overnight or under cold running water before cooking. Pat them dry to avoid adding extra moisture to your lasagna.
Can I Prepare This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Side Dishes Pair Well with Seafood Lasagna?
Keep sides light to balance the rich lasagna. A fresh green salad, steamed vegetables, or garlic bread are all great options to complement the flavors without overpowering.