This Seafood Lasagna with Lobster and Shrimp is a delightful twist on a classic favorite. Layers of tender pasta, rich creamy sauce, succulent lobster, and sweet shrimp come together to create a dish that’s both elegant and comforting. The combination of seafood flavors with melted cheese and herbs makes every bite feel special.
I love making this lasagna when I want to impress guests or treat my family to something a little extra. One tip I always follow is to make sure the seafood is cooked just right so it stays juicy and tender inside the layers. It’s a bit of work, but seeing everyone enjoy it makes it totally worth it.
My favorite way to serve this is alongside a simple green salad and a glass of white wine. It’s perfect for sharing on a cozy evening or a celebration. Every time I make it, the house fills with a wonderful aroma that gets everyone excited at the table. This seafood lasagna is definitely a dish I come back to again and again!
Key Ingredients & Substitutions
Lobster and shrimp: Fresh cooked lobster and shrimp are best for tender, sweet seafood layers. If fresh’s not available, frozen works well—just thaw gently. You can replace lobster with crab for a similar feel.
Béchamel sauce: This creamy base uses butter, flour, milk, and cream. For a lighter version, swap cream for more milk. Cream cheese adds richness and silkiness to the sauce that’s hard to beat.
Cheese: Parmesan adds a salty, nutty flavor, and mozzarella gives that stretchy, melted texture on top. You could also use fontina or Gruyère if you want a different cheesy vibe.
Lasagna noodles: No-boil noodles save time and cut down on mess. If using dry noodles, boil until just tender so they don’t get mushy while baking.
Lemon zest and parsley: These fresh elements brighten the richness of the seafood and cheese. Fresh parsley is preferable, but dried herbs can be used sparingly.
How Do I Make the Creamy Béchamel Sauce Without Lumps?
Making a smooth béchamel is key to this lasagna’s creamy texture. Here’s how to get it right:
- Start by melting butter over medium heat.
- Whisk in flour and cook for about 2 minutes to form a roux; this cooks out the raw flour taste.
- Slowly add warmed milk and cream while whisking constantly to prevent lumps.
- Keep stirring until the sauce thickens enough to coat the back of a spoon (about 6-8 minutes).
- Remove from heat and whisk in cream cheese gradually for smoothness.
- Add Parmesan, nutmeg, salt, and pepper, and stir well.
If lumps start to form, whisk vigorously or strain the sauce. Using warm milk helps keep the sauce smooth.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering your lasagna evenly and baking it through.
- Large skillet – use this to sauté shrimp and garlic quickly without crowding the pan.
- Medium saucepan – ideal for making the creamy béchamel sauce smoothly.
- Whisk – helps you mix the roux and béchamel sauce without lumps.
- Mixing bowls – handy for combining seafood with herbs and sauce before layering.
- Knife and cutting board – essential for chopping seafood and parsley neatly.
Flavor Variations & Add-Ins
- Swap lobster for crab meat if you want a milder shellfish flavor and a bit of sweetness.
- Add chopped spinach or kale between layers for a pop of color and extra nutrition.
- Stir in a pinch of smoked paprika or cayenne for a subtle smoky heat that complements seafood.
- Mix in grated Pecorino cheese with the Parmesan for sharper, tangier cheesy notes.
Seafood Lasagna with Lobster and Shrimp
Ingredients You’ll Need:
- 9 lasagna noodles (uncooked or no-boil)
- 1 lb cooked lobster meat, chopped (ideally claw and tail meat)
- 1 lb shrimp, peeled, deveined, and chopped
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz cream cheese, softened
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped, plus extra for garnish
- 1/4 tsp nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 lemon, zested and juiced
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, including chopping and making the sauce, plus about 35-40 minutes baking time. Allow an extra 10 minutes to rest before serving. So overall, plan for about 1 hour and 20 minutes from start to table.
Step-by-Step Instructions:
1. Prepare the Seafood:
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add chopped shrimp and cook for 2-3 minutes until pink and opaque. Remove the skillet from heat. In a bowl, combine the cooked shrimp and lobster meat. Add lemon zest and juice, season with salt and pepper, and stir in half the chopped parsley. Set this mixture aside.
2. Make the Creamy Béchamel Sauce:
In a saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook for 2 minutes, stirring constantly to avoid lumps. Gradually whisk in the warmed milk and heavy cream, continuing to whisk until the sauce thickens and coats the back of a spoon (about 6-8 minutes). Remove from heat and whisk in the softened cream cheese until smooth. Stir in Parmesan cheese, nutmeg (if using), and season with salt and pepper.
3. Combine Filling:
Carefully fold the lobster and shrimp mixture and the remaining parsley into the béchamel sauce, leaving about half a cup of sauce reserved for layering.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer of the reserved béchamel sauce on the bottom. Place 3 lasagna noodles over the sauce. Spread one third of the seafood béchamel mixture evenly over the noodles. Sprinkle one third of the shredded mozzarella cheese on top. Repeat this layering two more times, ending with a final layer of noodles topped with the remaining mozzarella and additional Parmesan if you like.
5. Bake:
Cover the lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes or until the top is bubbly and nicely golden brown.
6. Rest and Serve:
Let the lasagna rest for about 10 minutes before slicing. Garnish with extra chopped fresh parsley. Serve warm, ideally with a fresh green salad or steamed veggies for a perfect meal.
Can I Use Frozen Lobster and Shrimp for This Lasagna?
Yes! Just make sure to thaw them completely in the fridge overnight or under cold running water. Pat dry before cooking to avoid excess moisture in the sauce.
Can I Prepare Seafood Lasagna in Advance?
Absolutely! Assemble the lasagna a day ahead, cover it tightly, and refrigerate. Bake it straight from the fridge, adding a few extra minutes to the baking time.
What’s the Best Way to Store Leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the sauce creamy and the seafood tender.
Can I Substitute Other Seafood for Lobster and Shrimp?
You can swap lobster with crab meat, scallops, or even firm white fish. Just adjust cooking times accordingly to keep everything tender and flavorful.