Seafood Lasagna with Lobster and Shrimp tastes rich and creamy with sweet shellfish, garlicky white sauce, and a hint of lemon. It suits a date night or a small crowd and takes about 1 hour 30 minutes total. I first baked it after a beach trip, still in flip-flops and smelling like sunscreen.
Why Seafood Lasagna with Lobster and Shrimp Is Worth It
Seafood Lasagna with Lobster and Shrimp delivers indulgence without heaviness. Sweet lobster, snappy shrimp, and a silky white sauce bring comfort in every bite. Lemon zest brightens the dish so the flavors stay fresh, not cloying.
The recipe fits special nights and casual Sundays. No-boil noodles and a quick skillet sauce save time and dishes. You still get restaurant vibes without juggling three pots at once.
You can scale the pan for two or share it family-style. The leftovers reheat beautifully, which almost never happens with seafood. This one holds up.
Ingredients You Need
- 12 no-boil lasagna noodles (Barilla oven-ready works great; use cooked regular noodles if you prefer)
- 12 ounces raw shrimp, peeled and deveined, chopped into bite-size pieces (frozen is fine; thaw and pat dry)
- 8 ounces cooked lobster meat, chopped (use tail meat, claw meat, or a thawed frozen pack; Costco-style packs work)
- 3 tablespoons unsalted butter (Kerrygold tastes rich)
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 small shallot, finely minced
- 3 garlic cloves, minced
- 1/2 cup dry white wine, optional but tasty (Pinot Grigio or Sauvignon Blanc)
- 1/2 cup seafood stock or clam juice (Better Than Bouillon fish base works in a pinch)
- 2 cups whole milk or half-and-half
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Old Bay or mild Cajun seasoning
- 1/4 teaspoon red pepper flakes
- 1 cup ricotta cheese
- 1 large egg
- 1 1/2 cups grated Parmesan, divided
- 2 cups shredded low-moisture mozzarella
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Optional finishing: 1/4 cup panko tossed with 1 tablespoon melted butter for a crunchy top
- Optional veggie layer: 2 cups baby spinach, wilted and squeezed dry
Pantry shortcuts:
- Jarred Alfredo works in place of the white sauce if you need speed. Rao’s has good flavor.
- No-boil noodles save time and soak up sauce nicely.
Equipment:
- 9×13 inch baking dish
- Large skillet
- Medium saucepan
- Whisk and wooden spoon
- Mixing bowl
- Measuring cups and spoons
- Microplane or zester
- Foil
Quick Tips & substitutions
- Pat shrimp and lobster dry so the sauce stays silky, not watery.
- Undercook the seafood on the stove since it finishes in the oven.
- Use crab meat if lobster feels spendy; the combo of shrimp and crab still tastes luxe.
- Swap clam juice for seafood stock; both add briny depth.
- Use gluten-free lasagna noodles and a 1:1 gluten-free flour for the sauce if you avoid gluten.
- Go lighter with part-skim ricotta and mozzarella; the dish still tastes rich.
- Add spinach or sautéed mushrooms between layers for extra texture.
- Skip the wine and add an extra 1/4 cup stock plus a squeeze of lemon.
- Shred your own mozzarella so it melts better than pre-shredded bags.
How to Make Seafood Lasagna with Lobster and Shrimp
- Prep: 30 minutes
- Cook: 60 minutes
- Total: 1 hour 30 minutes
- Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
- Season the seafood. Pat shrimp and lobster dry. Toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, Old Bay, and lemon zest.
- Start the white sauce. Melt butter with olive oil in a medium saucepan over medium heat. Add shallot and garlic, and cook until fragrant, about 2 minutes.
- Sprinkle in flour and whisk for 1 minute to form a smooth paste. Pour in wine and whisk until it thickens and the alcohol cooks off, about 1 minute.
- Whisk in seafood stock and milk a little at a time. Simmer, whisking, until the sauce coats a spoon, 5 to 7 minutes. Stir in 3/4 cup Parmesan, lemon juice, red pepper flakes, and a pinch of salt and pepper. Keep the sauce warm on low.
- Sauté the shrimp. Heat a large skillet over medium-high. Add a drizzle of oil, then the shrimp, and cook just until they turn pink on the outside, about 1 minute per side. Transfer to a plate. Warm the lobster in the hot skillet for 30 seconds.
- Mix the ricotta filling. In a bowl, combine ricotta, egg, 1/2 cup Parmesan, parsley, and a pinch of salt and pepper.
- Build the first layer. Spread 1/2 cup sauce in the baking dish. Place a layer of noodles over the sauce. Dollop on half the ricotta and spread. Scatter half the shrimp and half the lobster over the ricotta. Spoon over 1 cup sauce and sprinkle 2/3 cup mozzarella.
- Build the second layer. Add another layer of noodles. Spread the remaining ricotta, the remaining shrimp and lobster, another 1 cup sauce, and 2/3 cup mozzarella.
- Finish the top. Add the final noodle layer. Pour on the remaining sauce, then the remaining mozzarella and the last 1/4 cup Parmesan. Add the buttery panko if you want crunch.
- Cover the pan with foil so it does not touch the cheese. Bake for 25 minutes.
- Remove the foil and bake until the top turns golden and the edges bubble, 15 to 20 minutes.
- Rest the lasagna for 15 minutes so the layers set. Garnish with parsley, slice, and serve with lemon wedges.
Simple Variations
- Crab-forward: Use 12 ounces crab and 8 ounces shrimp. Add a pinch of Old Bay to the ricotta for a classic flavor.
- Tomato-kissed: Layer a thin smear of marinara between noodles and white sauce for a pink hybrid.
- Herb lovers: Swap parsley with basil and chives. Add extra lemon zest for a brighter profile.
- Spicy kick: Increase red pepper flakes and finish with a drizzle of Calabrian chili oil.
- Veggie boost: Layer in blanched asparagus tips or roasted red peppers for color and sweetness.
Ways to Serve Seafood Lasagna
- Toss a crisp salad with arugula, shaved fennel, and lemon vinaigrette.
- Add warm garlic bread or a baguette to catch every drop of sauce.
- Serve with roasted asparagus or broccolini.
- Pour a chilled Chardonnay, Vermentino, or Prosecco.
- Finish with a simple citrus sorbet for a clean palate.
Storage
Cool the pan for 30 minutes, then cover tightly and refrigerate for up to 3 days. Reheat slices in a 350°F oven until hot, about 15 to 20 minutes, or microwave gently with a spoonful of milk to keep the sauce creamy. Freeze well-wrapped slices for up to 2 months and thaw overnight in the fridge before reheating. Keep the top moist by covering with foil during reheating, then uncover for a few minutes to restore the golden crust.
Seafood Lasagna with Lobster and Shrimp
A rich and creamy lasagna layered with succulent lobster and shrimp, perfect for seafood lovers.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
- Add lobster and shrimp to the skillet. Cook for 3-4 minutes until seafood is just cooked.
- Pour in white wine and cook for an additional 2 minutes. Season with salt and pepper.
- In a baking dish, spread a thin layer of béchamel sauce.
- Layer noodles, seafood mixture, béchamel sauce, and mozzarella cheese. Repeat layers, ending with béchamel and parmesan cheese on top.
- Bake for 35-40 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
Use fresh seafood for best results. Allow the lasagna to rest after baking to set layers for easier serving.