Name: Seafood Lasagna with Lobster and Shrimp Delight
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian-American
Ingredients: For the seafood filling:; 1 cup cooked lobster meat, chopped; 1 cup raw shrimp, peeled, deveined, and chopped; 1 tbsp butter; 2 cloves garlic, minced; 1 tsp lemon zest; 2 tbsp fresh parsley, chopped; Salt and black pepper, to taste; For the ricotta mixture:; 1 1/2 cups ricotta cheese; 1 egg; 1/4 cup grated Parmesan cheese; Salt and black pepper, to taste; For the béchamel sauce:; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cups whole milk; 1/2 cup heavy cream; Pinch of ground nutmeg; Salt and pepper, to taste; Other:; 9 lasagna noodles (oven-ready or pre-boiled); 1 1/2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese (for topping)

Seafood Lasagna with Lobster and Shrimp Delight

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Seafood Lasagna with Lobster and Shrimp is a luxurious, creamy twist on a classic comfort dish. Layers of tender pasta are filled with rich béchamel sauce, buttery lobster, juicy shrimp, and a blend of cheeses that melt into pure indulgence. I love making this when I want a comforting, elegant meal that feels special enough for a celebration—but cozy enough for a quiet weekend dinner.

Why You’ll Love This Recipe

I love this recipe because it brings the richness of the sea into a cheesy, creamy lasagna that’s totally unforgettable. The combination of lobster and shrimp makes it feel fancy, but it’s easy to pull together with some simple prep. Each bite has tender seafood, creamy sauce, and melty cheese—what’s not to love? Seafood Lasagna with Lobster and Shrimp Delight

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the seafood and filling:

Cooked lobster meat, chopped
Raw shrimp, peeled, deveined, and chopped
Ricotta cheese
Egg
Parmesan cheese
Mozzarella cheese (shredded)
Garlic, minced
Butter
Lemon zest
Fresh parsley
Salt and black pepper

For the béchamel sauce:

Unsalted butter
All-purpose flour
Milk
Heavy cream
Nutmeg (just a pinch)
Salt and pepper

Other:

Lasagna noodles (oven-ready or boiled)
Extra cheese for topping (Parmesan + Mozzarella)

Directions

Prepare the béchamel sauce:
I melt butter in a saucepan, whisk in flour, and cook for 1–2 minutes. I gradually add milk and cream, whisking constantly until smooth and thickened. I season with salt, pepper, and a pinch of nutmeg, then set it aside.
Cook the seafood:
I sauté garlic in butter, then add shrimp and lobster. I cook just until the shrimp turn pink, then remove from heat. I stir in lemon zest and chopped parsley.
Mix the ricotta layer:
In a bowl, I combine ricotta, egg, Parmesan, salt, and pepper until smooth.
Assemble the lasagna:
I spread a thin layer of béchamel on the bottom of a baking dish, add a layer of noodles, then spread some ricotta mixture, seafood, more béchamel, and mozzarella. I repeat the layers, finishing with noodles, béchamel, and a generous topping of cheese.
Bake:
I cover the lasagna with foil and bake at 375°F (190°C) for 25 minutes. Then I uncover and bake for 15–20 minutes more, until bubbly and golden on top. I let it rest for 10 minutes before slicing.

Servings and timing

This recipe serves 8 and takes about 1 hour and 15 minutes—30 minutes to prep, 45 minutes to bake and rest.

Variations

Sometimes I add scallops or crab to the seafood mix for even more variety. I’ve also used spinach in the ricotta layer or swapped béchamel for a tomato-cream sauce when I want a twist. For extra flavor, I use a seafood stock in the béchamel instead of just milk.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake it at 350°F until warmed through or microwave individual portions. This lasagna also freezes well—I wrap it tightly before baking and freeze, or freeze leftovers in slices. Seafood Lasagna with Lobster and Shrimp Delight

FAQs

Can I use frozen seafood?

Yes. I thaw it completely and pat it dry before cooking to avoid excess moisture in the dish.

Is it okay to use pre-cooked lobster?

Absolutely. I often use pre-cooked lobster tails or claw meat for ease—just warm it briefly so it doesn’t overcook in the oven.

Can I make this ahead?

Yes. I assemble the lasagna up to a day ahead and store it covered in the fridge. I bake it fresh when ready to serve.

What’s the best cheese blend?

I like mozzarella for meltiness, Parmesan for sharpness, and ricotta for creaminess. A touch of Gruyère or Fontina also works well.

How do I keep it from getting watery?

I make sure the seafood is dry and don’t overdo the béchamel between layers. Letting it rest after baking also helps it firm up.

Conclusion

Seafood Lasagna with Lobster and Shrimp is an indulgent, flavor-packed dish that turns a classic into something extraordinary. I love how the creamy sauce, tender seafood, and layers of cheesy pasta come together in every bite. Whether I’m serving it at a special gathering or just treating myself, this lasagna never fails to impress.