Ultimate Seafood Lasagna with Lobster and Shrimp Recipe

Lasagna is a timeless dish that evokes warmth, comfort, and nostalgia. Traditionally made with layers of rich pasta, hearty meat, marinara sauce, and melted cheese, lasagna has evolved over time to accommodate a wide variety of flavors. However, there’s something uniquely indulgent and refined about a seafood version of this dish—especially when you combine the richness of lobster, the sweetness of shrimp, and the creamy decadence of a homemade white sauce.

This Ultimate Seafood Lasagna with Lobster and Shrimp recipe elevates the classic Italian comfort food to a whole new level of luxury. It’s perfect for special occasions like holidays, dinner parties, or simply when you want to treat yourself and loved ones to a memorable, delicious meal.

In this comprehensive guide, we’ll walk you through the entire process of making this indulgent seafood lasagna, from crafting a perfectly silky béchamel sauce to layering it all together for maximum flavor and texture. Every detail will be covered to ensure that you not only create a flawless dish but also understand the techniques and choices behind each step.

Making the Fresh Lasagna Sheets (Optional)

While store-bought noodles can save time, fresh pasta adds a level of sophistication and luxury. Here’s how to make your own.

Preparing the Dough

• Ingredients:
  • 2 cups of all-purpose flour (plus extra for dusting)
  • 2 large eggs
  • 1 tablespoon olive oil
  • A pinch of salt
• Instructions:
  1. On a clean surface, create a mound with the flour and make a well in the center.
  2. Crack the eggs into the well, add olive oil and salt, and whisk together with a fork.
  3. Slowly incorporate the flour into the egg mixture, stirring with the fork until the dough starts to come together.
  4. Once the dough is combined, knead for 10 minutes until smooth and elastic.
  5. Wrap the dough in plastic and let it rest for 30 minutes.

Rolling and Cutting the Pasta

• After the dough has rested, divide it into four portions.
• Using a pasta machine or rolling pin, roll the dough out into thin sheets.
• Cut the sheets to fit your lasagna pan.

Blanching the Pasta

• Bring a large pot of salted water to a boil.
• Add the pasta sheets, one at a time, and cook for 1-2 minutes until al dente.
• Remove the pasta and place it into a bowl of ice water to stop the cooking process.
• Lay the pasta sheets on a clean kitchen towel to dry.

Preparing the Seafood

Cooking the Lobster

• If you have fresh lobster tails, boil them in salted water for about 8-10 minutes, or until they turn bright red.
• Once cooked, remove the lobster meat from the shell and chop it into bite-sized pieces.

Cooking the Shrimp

• Sauté the shrimp in olive oil or butter for 2-3 minutes on each side until pink and cooked through.
• Chop the shrimp into smaller pieces, or leave them whole if you prefer.

Making the Béchamel Sauce

A rich, creamy béchamel sauce will envelop the seafood and pasta, creating a lush and decadent lasagna. Here’s how to make it.

Preparing the Roux

• Melt 4 tablespoons of butter in a saucepan over medium heat.
• Stir in 1/4 cup of flour, whisking constantly for about 2-3 minutes until the mixture turns golden but not browned.

Adding the Milk and Cream

• Gradually whisk in 2 cups of milk and 1 cup of heavy cream.
• Continue to whisk constantly to prevent lumps. Let the mixture simmer for about 5-7 minutes until thickened.

Seasoning the Sauce

• Stir in 1/2 cup of grated Parmesan cheese and continue whisking until smooth.
• Add salt, pepper, and a pinch of nutmeg. Taste and adjust the seasoning to your preference.

Assembling the Lasagna

With everything prepared, it’s time to assemble the lasagna!

Layering the Lasagna

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
3. Lay down the first layer of pasta sheets.
4. Spoon a layer of the seafood mixture (lobster, shrimp, spinach, and herbs) on top of the pasta.
5. Add a layer of béchamel sauce over the seafood mixture, followed by a sprinkle of Parmesan cheese.
6. Repeat the layering process (pasta, seafood, béchamel, cheese) until you run out of ingredients, finishing with a top layer of béchamel sauce and cheese.

Baking the Lasagna

Cover the lasagna with aluminum foil and bake for 25-30 minutes.

• Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

Serving and Enjoying

Once the lasagna is baked, let it rest for about 10 minutes before slicing. This allows the layers to set and makes it easier to serve. Garnish with fresh parsley and a squeeze of lemon for an extra burst of flavor.

Tips and Variations

Make-Ahead Tips

• Prepare the Lasagna in Advance: You can assemble the lasagna the day before and refrigerate it until you’re ready to bake it. Just add an extra 10-15 minutes to the baking time.
• Freezing: This lasagna can be frozen after baking. Let it cool completely, then wrap tightly in plastic and foil. When ready to serve, bake from frozen at 375°F for 45-50 minutes.

Dietary Adjustments

• Gluten-Free: Use gluten-free lasagna noodles or zucchini slices for a gluten-free option.
• Dairy-Free: Substitute dairy-free butter, milk, and cream, and use a vegan cheese in place of the Parmesan.

Conclusion: A Luxurious Feast

This Ultimate Seafood Lasagna with Lobster and Shrimp is a culinary masterpiece that combines the elegance of seafood with the comfort of lasagna. Every layer is infused with buttery, rich flavors, making it a truly indulgent dish. Whether for a special occasion or a luxurious weeknight dinner, this seafood lasagna is bound to impress.

Enjoy each decadent bite, and remember that the key to success is using the best, freshest ingredients and taking your time with the preparation. Bon appétit!

Yield: 8

Ultimate Seafood Lasagna with Lobster and Shrimp Recipe

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This Ultimate Seafood Lasagna with Lobster and Shrimp recipe elevates the classic Italian comfort food to a whole new level of luxury. It’s perfect for special occasions like holidays, dinner parties, or simply when you want to treat yourself and loved ones to a memorable, delicious meal.

Prep Time 30 minutes

Cook Time 1 hour

Ingredients

• For the Seafood Filling:
• 1 lb cooked lobster meat, chopped into bite-sized pieces
• 1 lb shrimp, peeled and deveined, chopped
• 2 tablespoons olive oil or butter
• 2 garlic cloves, minced
• 1/2 cup dry white wine (optional)
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 1/2 cup fresh parsley, chopped
• For the Ricotta Mixture:
• 2 cups ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• For the White Sauce (Bechamel Sauce):
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup grated mozzarella cheese (optional for extra creamy texture)
• For the Lasagna Assembly:
• 12-15 lasagna noodles (depending on pan size)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Prepare the lasagna noodles:

• Cook the lasagna noodles according to the package directions. Drain and set aside, spreading them on a parchment-lined sheet to prevent sticking.

2. Cook the seafood filling:

• In a large skillet, heat olive oil or butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
• Add the shrimp and lobster meat to the skillet. Season with paprika, thyme, salt, and black pepper. Cook for 3-4 minutes, just until the shrimp turns pink and the lobster is heated through.
• If using white wine, pour it in now and let it cook off for 1-2 minutes. Remove from heat and stir in the fresh parsley. Set aside.

3. Make the ricotta mixture:

• In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, pepper, basil, and oregano. Mix well and set aside.

4. Make the white sauce:

• In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
• Gradually add the milk while continuously whisking to prevent lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes.
• Season with garlic powder, nutmeg, salt, and pepper. For a creamier sauce, stir in the grated mozzarella. Remove from heat and set aside.

5. Assemble the lasagna:

• Preheat your oven to 375°F (190°C).
• In a 9x13-inch baking dish, spread a thin layer of white sauce on the bottom.
• Layer 3-4 lasagna noodles on top, then spread half of the ricotta mixture, followed by half of the seafood filling, and a layer of white sauce. Repeat with another layer of noodles, ricotta mixture, seafood, and white sauce.
• Top the final layer with a sprinkle of shredded mozzarella and grated Parmesan.

6. Bake:

• Cover the lasagna with aluminum foil and bake for 25-30 minutes.
• Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.

7. Rest and Serve:

• Let the lasagna rest for about 10 minutes before slicing and serving. This will help it set and make for easier serving.

Notes

• Seafood Variations: Feel free to add other seafood like scallops, crab, or clams for an even richer lasagna.
• Noodles: If you prefer no-boil noodles, you can use those as a time-saving option.
• Sauce Adjustments: If you want the sauce even creamier, you can add more mozzarella or use half-and-half instead of whole milk.