Seafood Lasagna with Lobster and Shrimp

Sharing is caring!

Seafood Lasagna with Lobster and Shrimp

There’s just something magical about taking a bite of this seafood lasagna—it’s rich, creamy, and absolutely loaded with flavor. I originally made it on a whim one Friday evening when we were craving something cozy but also a little special. I had some shrimp and frozen lobster tails on hand and figured, why not? I layered them into a white-sauce lasagna, and from the very first bite, my family was hooked. Even my picky eaters, who usually side-eye anything that isn’t plain pasta or chicken nuggets, cleaned their plates and asked for seconds.

What I love most about this dish is how it turns an ordinary weeknight into something memorable. It’s not your average lasagna—there’s no red sauce or ground beef here. Instead, it’s tender lasagna noodles, succulent bites of lobster and shrimp, creamy béchamel, and just the right amount of gooey mozzarella and Parmesan. The seafood flavor isn’t overpowering—it’s just enough to make you feel like you’re dining at a seaside bistro.

It’s also one of those meals that reheats beautifully, which means if you’re lucky enough to have leftovers, lunch the next day is a treat. Every time I serve this dish, it feels like a celebration, whether it’s a holiday, a dinner party, or just a regular Tuesday when we need a little something extra. This seafood lasagna has truly earned its place in our family rotation.

Questions I Often Get Asked About This Recipe

Can I use imitation crab instead of lobster?
Yes, if you’re looking for a more budget-friendly option, imitation crab works well. It won’t have the same richness, but it still gives that seafood flavor.

Can I make this ahead of time?
Absolutely! You can assemble the lasagna a day ahead, cover it tightly, and refrigerate. Just add an extra 10 minutes to the baking time if it’s coming straight from the fridge.

Do I need to cook the shrimp and lobster before layering them in?
Yes, it’s best to cook the shrimp and lobster first to ensure they’re properly done. A quick sauté or boil is all it takes.

What type of cheese works best for this lasagna?
A blend of mozzarella for that melty factor and Parmesan for salty depth works great. Some people like to add ricotta, but I find it optional.

Can I freeze leftovers?
Definitely! This lasagna freezes well. Just let it cool completely, then wrap portions tightly in foil or freezer-safe containers.

What You Need to Make Seafood Lasagna with Lobster and Shrimp

Ingredients:

9 lasagna noodles, cooked al dente

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups whole milk

1 cup heavy cream

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon nutmeg (optional)

2 cups shredded mozzarella cheese

1 cup ricotta cheese (optional)

1 cup cooked lobster meat, chopped

1 cup cooked shrimp, peeled and deveined

2 tablespoons fresh parsley, chopped (plus more for garnish)

Special Tools:

9×13-inch baking dish

Medium saucepan for the béchamel sauce

Large skillet for seafood

Whisk and spatula

How to Make Seafood Lasagna with Lobster and Shrimp

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.

Make the béchamel sauce: In a medium saucepan, melt butter over medium heat. Add flour and whisk for 1-2 minutes. Slowly pour in milk and cream while whisking continuously until smooth. Simmer for 5–6 minutes, or until thickened. Stir in garlic, salt, pepper, nutmeg (if using), and Parmesan. Set aside.

Cook the seafood: In a skillet, lightly sauté the shrimp and lobster in a bit of butter or olive oil until just cooked through. Remove from heat.

Assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of the dish. Add 3 lasagna noodles, then spread a third of the ricotta (if using), seafood, béchamel, and mozzarella. Repeat layers, finishing with noodles, sauce, and cheese on top.

Bake uncovered for 25–30 minutes, or until bubbly and golden on top. Let it rest for 10 minutes before slicing.

Garnish with fresh parsley before serving.

Tips for Making the Best Seafood Lasagna with Lobster and Shrimp

Use high-quality seafood for the best flavor—fresh or frozen lobster tails and wild shrimp work beautifully.

Don’t overcook the seafood before baking, as it will cook more in the oven.

Make it ahead and let the flavors meld overnight—this dish tastes even better the next day.

Add a hint of lemon zest to the béchamel for a fresh, bright touch.

Substitute heavy cream with half-and-half for a lighter version, though it’ll be slightly less rich.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Hands down the most luxurious lasagna I’ve ever made. My husband asked if we could have this every weekend!”

⭐️⭐️⭐️⭐️ “So creamy and flavorful! Next time, I might add some scallops too.”

⭐️⭐️⭐️⭐️⭐️ “Perfect for a special occasion. I made this for our anniversary dinner, and it was restaurant-quality!”

⭐️⭐️⭐️ “Really tasty but a little too rich for my taste—I might try cutting back on the cream next time.”

⭐️⭐️⭐️⭐️⭐️ “My kids LOVED it! They didn’t even notice it was full of seafood, which is a big win in this house.”

Printable Recipe

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

Rhubarb Meringue Pie

Tangy Lemon Tartlets

Strawberry Oatmeal Bars

Sharing is caring!