Ultimate Seafood Lasagna with Lobster and Shrimp

Seafood lovers, rejoice! This Ultimate Seafood Lasagna is a luxurious twist on the classic Italian favorite, featuring succulent lobster and tender shrimp layered between creamy béchamel sauce, rich ricotta cheese, and perfectly cooked lasagna noodles. This decadent dish is perfect for special occasions, holidays, or when you simply want to indulge in a restaurant-quality meal at home.

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Why You’ll Love This Recipe

• Luxurious and Decadent – Lobster and shrimp elevate this lasagna to a gourmet experience.
• Rich and Creamy – A velvety béchamel sauce combined with ricotta and mozzarella creates a luscious texture.
• Perfect for Special Occasions – Impress your guests with a seafood-infused take on a classic dish.
• Make-Ahead Friendly – Easily prepared in advance and baked when ready to serve.

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Ingredients

For the Seafood Mixture:

• 2 lobster tails, cooked and chopped
• 1 lb shrimp, peeled, deveined, and chopped
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tsp Old Bay seasoning
• ½ tsp red pepper flakes (optional)
• ¼ cup white wine (or seafood stock)

For the Béchamel Sauce:

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups whole milk, warmed
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ½ tsp white pepper
• ¼ tsp nutmeg

For the Ricotta Mixture:

• 2 cups ricotta cheese
• 1 egg
• ½ cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest

Additional Ingredients:

• 12 lasagna noodles, cooked and drained
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese (for topping)
• 1 tbsp fresh basil, chopped (for garnish)

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Instructions

1. Prepare the Seafood

1. In a large skillet, melt butter over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Stir in chopped shrimp, Old Bay seasoning, and red pepper flakes. Cook until shrimp turns pink, about 2-3 minutes.
4. Add white wine (or seafood stock) and cook for another minute, allowing the flavors to meld.
5. Stir in the cooked lobster pieces, then remove from heat and set aside.

2. Make the Béchamel Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Whisk in flour and cook for about 1-2 minutes, stirring constantly.
3. Slowly add warmed milk and heavy cream, whisking continuously to avoid lumps.
4. Simmer for 3-5 minutes until the sauce thickens.
5. Stir in Parmesan cheese, salt, white pepper, and nutmeg. Remove from heat and set aside.

3. Prepare the Ricotta Mixture

1. In a bowl, mix ricotta cheese, egg, grated Parmesan, parsley, and lemon zest until well combined.

4. Assemble the Lasagna

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of béchamel sauce at the bottom of a greased 9×13-inch baking dish.
3. Layer 3 lasagna noodles over the sauce.
4. Spread a portion of the ricotta mixture over the noodles, followed by some of the seafood mixture.
5. Pour some béchamel sauce over the seafood layer and sprinkle with mozzarella cheese.
6. Repeat the layers until all ingredients are used, finishing with a layer of noodles topped with béchamel sauce and mozzarella cheese.
7. Sprinkle grated Parmesan cheese on top.

5. Bake the Lasagna

1. Cover with foil and bake for 30 minutes.
2. Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
3. Let rest for 10 minutes before slicing.
4. Garnish with fresh basil before serving.

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Variations

• Crab Addition – Mix in ½ cup lump crab meat for extra seafood richness.
• Spinach Layer – Add sautéed spinach between the layers for a touch of greens.
• Spicy Kick – Use extra red pepper flakes or a dash of hot sauce for heat.
• Cheese Blend – Use Gruyère or Fontina cheese for a more complex flavor.
• Gluten-Free Option – Swap traditional lasagna noodles for gluten-free ones.

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Servings & Timing

• Servings: 8-10
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Resting Time: 10 minutes
• Total Time: 1 hour 25 minutes

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Storage & Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze unbaked or baked lasagna for up to 2 months. Thaw in the refrigerator before reheating.
• Reheating: Warm in a 350°F (175°C) oven for 20 minutes or microwave individual portions for 2-3 minutes.

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Frequently Asked Questions

How do I cook lobster tails for this recipe?

Boil the lobster tails for 4-5 minutes, then remove the meat and chop it into bite-sized pieces. Alternatively, you can steam or bake them.

Can I use pre-cooked shrimp?

Yes, but add them at the very end of the seafood cooking process to prevent overcooking.

What is the best white wine for this recipe?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well.

Can I make this lasagna ahead of time?

Yes, you can assemble it a day in advance, cover it tightly, and refrigerate until ready to bake.

What side dishes pair well with seafood lasagna?

A light salad, garlic bread, or roasted vegetables complement this rich dish.

Can I substitute the béchamel with another sauce?

A creamy Alfredo sauce can work as a substitute, but béchamel gives a more traditional and balanced flavor.

Is there a way to make this recipe dairy-free?

Use dairy-free milk, vegan butter, and plant-based cheese alternatives to make it dairy-free.

Can I add more seafood to the lasagna?

Absolutely! Scallops, crab, or even salmon can be great additions.

What type of noodles work best?

Use traditional lasagna noodles or oven-ready noodles for convenience.

How can I prevent my lasagna from being watery?

Drain the seafood well before layering, and let the lasagna rest after baking to allow the layers to set properly.

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Conclusion

This Ultimate Seafood Lasagna with Lobster and Shrimp is a show-stopping dish that combines rich, creamy flavors with the delicate sweetness of seafood. Whether for a holiday gathering, date night, or a special treat, this recipe is guaranteed to impress. Try it out and enjoy the perfect fusion of Italian comfort food with a luxurious seafood twist!

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