Seafood Lasagna with Lobster and Shrimp Recipe

Lasagna is universally loved, and with good reason: it’s hearty, layered, and delivers bite after bite of flavor and satisfaction. Traditionally made with beef, béchamel, and tomato sauce, lasagna has taken on many variations in both home kitchens and fine-dining establishments alike. Among those, one stands apart for its richness and elegance—Seafood Lasagna with Lobster and Shrimp.

This dish is a celebration of the sea, combining tender morsels of lobster and juicy shrimp with velvety cream sauce, al dente lasagna noodles, and a medley of cheeses. It’s the kind of recipe reserved for special occasions, yet approachable enough for an ambitious home cook who wants to create something truly memorable.

Lobster, long regarded as a delicacy, lends a buttery sweetness that contrasts beautifully with the mild brininess of shrimp. When these seafood elements are layered with fresh pasta sheets, garlic-sautéed spinach or leeks, and a well-balanced béchamel or cheese-based sauce, the result is a rich, complex flavor profile that elevates the humble lasagna to a showstopping entrée.

Whether you’re looking to impress guests at a holiday dinner, celebrate a birthday, or just try something new and indulgent, this seafood lasagna delivers. Throughout this guide, we will walk through every aspect of making this dish from scratch—from choosing fresh seafood to building each layer with intention and care. You’ll also learn tips for prep-ahead storage, freezing options, and ways to adapt the recipe to suit different dietary needs or flavor preferences.

This is more than a recipe. It’s a full exploration of a luxurious, flavorful comfort dish that brings together the elegance of fine seafood with the homeliness of Italian baking. Let’s get started.

Step-by-Step Instructions for Seafood Lasagna with Lobster and Shrimp

Step 1: Prepare the Seafood

1.1. Clean and Chop Seafood

• If using raw lobster tail, poach it briefly in simmering salted water for 3–4 minutes or until opaque, then chop into bite-sized pieces.

• Shrimp should be peeled, deveined, and roughly chopped. Leave a few whole if desired for presentation.

1.2. Sauté Shrimp and Lobster

• Heat 2 tbsp butter in a skillet over medium heat. Add garlic and sauté for 30 seconds.

• Add shrimp and lobster, season with salt and pepper, and cook for 2–3 minutes until shrimp are pink and lobster is heated through.

• Add lemon juice to deglaze if desired. Remove from heat and set aside.

Important: Do not overcook the seafood—they will cook again in the oven.

Step 2: Prepare the Cheese Mixture

2.1. In a Medium Bowl, Combine:

• Ricotta, mozzarella, Parmesan

• Egg, Italian seasoning, garlic powder

• Salt and pepper to taste

2.2. Mix Until Smooth and Creamy
This layer will provide structure and richness between the pasta and seafood.

Step 3: Make the Cream Sauce (Béchamel)

3.1. Melt Butter in Saucepan
Over medium heat, melt 4 tbsp unsalted butter.

3.2. Add Flour and Whisk
Once melted, add ¼ cup flour and whisk constantly for about 1–2 minutes to create a roux. The mixture should bubble but not brown.

3.3. Gradually Add Warm Milk
Slowly pour in the milk while whisking. Add in stages to avoid lumps.

3.4. Simmer Until Thickened
Let the sauce simmer for 5–6 minutes, whisking frequently, until it thickens to the consistency of a creamy soup.

3.5. Stir in Cheese and Season
Add Parmesan and stir until melted. Season with salt, white pepper, and a pinch of nutmeg. Remove from heat.

Optional: Stir in a bit of seafood stock or lobster base for extra flavor.

Step 4: Cook the Pasta

4.1. Boil Water and Cook Noodles
If using dried noodles, cook until al dente according to package instructions. Do not overcook. If using fresh noodles, blanch for 30–60 seconds.

4.2. Rinse and Oil
Rinse noodles with cold water and lightly coat with olive oil to prevent sticking. Lay them flat on parchment paper or clean towels.

Step 5: Assemble the Lasagna

Preheat oven to 375°F (190°C).

5.1. Layering Strategy (Bottom to Top):

1. Light Sauce Layer: Spread a few tablespoons of béchamel in the bottom of the baking dish.

2. Noodles: Add a layer of lasagna noodles, slightly overlapping.

3. Cheese Mixture: Spread a third of the ricotta mixture.

4. Seafood: Add a third of the shrimp and lobster mixture.

5. Sauce: Drizzle a third of the béchamel over the top.

6. Repeat: Continue layering—noodles, cheese, seafood, sauce—for 3 full layers.

7. Top Layer: End with noodles, béchamel sauce, and a generous sprinkling of mozzarella and Parmesan.

Step 6: Bake the Lasagna

6.1. Cover and Bake
Cover the lasagna with foil (tent it to avoid sticking) and bake for 25 minutes.

6.2. Uncover and Finish Baking
Remove the foil and bake for another 15–20 minutes until golden and bubbly on top.

6.3. Optional Broil (for crisp top)
Broil on high for 1–2 minutes to lightly brown the cheese.

Step 7: Rest and Serve

7.1. Let It Rest
Allow the lasagna to sit for 15–20 minutes before slicing. This helps the layers set and prevents excessive ooze.

7.2. Garnish and Serve
Top with chopped fresh parsley, basil, or a drizzle of lemon zest oil. Serve with a simple green salad, garlic bread, or roasted vegetables.

Serving Suggestions & Wine Pairings

Seafood lasagna is rich, creamy, and layered with intense flavor. To balance that decadence and enhance the dining experience, it’s important to consider complementary sides and beverages.

Best Side Dishes

1. Crisp Green Salad

• A simple salad of arugula, baby spinach, or romaine with lemon vinaigrette or balsamic reduction works well.

• Add thinly sliced red onion, cherry tomatoes, and cucumber for crunch.

2. Roasted or Steamed Vegetables

• Light vegetables like asparagus, green beans, or zucchini balance the richness of the dish.

• Roasting with olive oil, garlic, and lemon adds a flavorful accent.

3. Garlic Bread or Herb Focaccia

• A classic companion, perfect for sopping up the creamy sauce.

• For extra flair, serve with a small bowl of infused olive oil or compound butter.

4. Citrus-Based Slaw

• Shredded fennel and cabbage with orange segments and a light vinaigrette adds a bright contrast.

Recipe Variations

This lasagna can be tailored for many preferences, dietary needs, or ingredient availabilities. Here are some tested variations:

1. Tomato-Cream Sauce Version

• Replace béchamel with a rosé sauce (half marinara, half cream).

• Add a small pinch of red pepper flakes for depth.

• Works great with roasted red peppers or sun-dried tomatoes added to the layers.

2. Vegetable Add-Ins

• Sautéed spinach, leeks, mushrooms, or zucchini ribbons pair beautifully with lobster and shrimp.

• Blot or drain any moisture-heavy veggies to avoid watery lasagna.

3. Gluten-Free Option

• Use gluten-free lasagna noodles and substitute flour in the béchamel with gluten-free all-purpose flour or cornstarch.

• Be sure your cheeses and broth are also gluten-free certified.

4. All-Shellfish Version

• Skip shrimp and go with scallops, crab, or clams.

• Drain well to prevent sogginess and avoid overcooking.

5. Budget-Friendly Swap

• Use imitation crab (surimi) in place of lobster.

• Replace béchamel with store-bought Alfredo and add a splash of white wine and lemon juice.

Conclusion

Seafood Lasagna with Lobster and Shrimp is a luxurious, memorable dish that brings the indulgence of fine dining to your kitchen. Rich, creamy, and packed with tender seafood, it’s perfect for celebrations or when you simply want to treat yourself to something extraordinary.

This recipe allows flexibility—whether you want to make it ahead for a dinner party, adjust for dietary needs, or elevate it with gourmet ingredients like truffle oil or fresh herbs. With careful preparation and layering, the final result is not just a meal, but an experience.