Seafood Lasagna with Lobster

 

Seafood Lasagna with Lobster & Shrimp

Ingredients
For the filling:
1 lb shrimp, peeled, deveined, and chopped
1 lb lobster meat, cooked and chopped (tails or claw meat)
2 tbsp butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup spinach, chopped (optional)
Salt & black pepper, to taste

For the sauce:
4 tbsp butter
1/4 cup all-purpose flour
4 cups whole milk (warm)
1 cup heavy cream
1/2 cup grated Parmesan
1/2 cup shredded mozzarella
1 tsp Old Bay seasoning (or paprika + pinch cayenne)
1/2 tsp nutmeg (optional)
Salt & pepper, to taste

For layering:
12 lasagna noodles, cooked al dente (or oven-ready)
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella
1/2 cup grated Parmesan
Fresh parsley, chopped (for garnish)


---
Instructions
1. Cook the seafood filling:
In a skillet, melt 2 tbsp butter over medium heat.
Add onion and garlic; sauté until fragrant.
Add shrimp and lobster; cook 3–4 minutes until just pink.
Stir in spinach if using. Season with salt & pepper. Set aside.


2. Make the cream sauce:
In a saucepan, melt 4 tbsp butter. Whisk in flour to make a roux (1–2 minutes).
Slowly whisk in warm milk and cream until smooth.
Stir in Parmesan, mozzarella, Old Bay, and nutmeg. Simmer until thickened.
Adjust seasoning with salt & pepper.


3. Prepare ricotta mixture:
Mix ricotta with 1 egg and a little parsley.


4. Assemble lasagna:
Preheat oven to 375°F (190°C).
Spread a thin layer of sauce on the bottom of a greased 9x13 baking dish.
Layer noodles → ricotta mixture → seafood filling → sauce → mozzarella.
Repeat until all ingredients are used, ending with noodles, sauce, mozzarella, and Parmesan on top.


5. Bake:
Cover with foil and bake 30 minutes.
Remove foil and bake another 15–20 minutes until golden and bubbly.
Let rest 10 minutes before slicing. Garnish with parsley.




---
🍽️ This dish is creamy, cheesy, and loaded with seafood flavor — the lobster makes it extra luxurious, while the shrimp adds sweetness.