Seafood Lasagna with Lobster and Shrimp

Seafood Lasagna with Lobster and Shrimp is a rich, comforting dish that swaps out the classic beef for tender, flavorful lobster and shrimp layered with creamy cheese and delicate pasta…

By Julia • December 7, 2025 • Reading time: 6 min

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Seafood Lasagna with Lobster and Shrimp is a rich, comforting dish that swaps out the classic beef for tender, flavorful lobster and shrimp layered with creamy cheese and delicate pasta sheets. It’s like a trip to the ocean in every bite, with a perfect balance of seafood sweetness and cheesy goodness.

I love making this when I want to impress without spending hours in the kitchen—it’s easier than you might think but feels special and luxurious. The lobster gives it that extra touch of elegance, while the shrimp adds a nice bite and texture. I usually prepare it with a simple white sauce to let the seafood flavors really shine through.

One of my favorite ways to enjoy this seafood lasagna is fresh out of the oven with a crisp green salad on the side. It’s a great meal to share with family or friends who love seafood as much as I do. Plus, leftovers the next day taste just as good, making it wonderful for a cozy night in or a small dinner gathering.

Key Ingredients & Substitutions

Lobster & Shrimp: Fresh or frozen works well. If lobster isn’t available, try crab or scallops for a similar texture and flavor. Shrimp can be swapped with langoustines or large prawns.

Ricotta & Cream Cheese: These create a creamy, mild filling. If you want a lighter option, use part-skim ricotta and reduce cream cheese slightly. Cottage cheese is a budget-friendly substitute but changes the texture.

White Wine: Adds depth and acidity. If you don’t have wine, use extra broth and a splash of lemon juice for brightness. This keeps the sauce flavorful.

Lasagna Noodles: Regular or no-boil noodles both work. No-boil noodles save time but need extra sauce to cook properly. Always cook regular noodles al dente so they don’t turn mushy during baking.

How Can I Make the Cream Sauce Smooth and No Clumps?

Making a creamy sauce can be tricky, but here’s how to get it silky:

• Start by gently melting the butter and sautéing garlic and shallots to soften flavors.
• Slowly add cream and broth, stirring constantly to prevent scorching.
• Add cream cheese in small chunks and whisk vigorously until fully melted and the sauce is smooth.
• If the sauce seems too thick, loosen it with a splash of broth or cream.
• Remove from heat before folding in ricotta and shredded cheeses to avoid overcooking and curdling.

Taking your time and stirring often is key. This ensures the sauce envelopes the seafood and noodles nicely, giving your lasagna a luscious texture.

Equipment You’ll Need

• Large skillet – perfect for sautéing garlic, shallots, and cooking seafood evenly.
• Whisk – helps you blend the cream sauce smoothly without lumps.
• 9×13-inch baking dish – an ideal size for layering and baking the lasagna evenly.
• Large pot – to boil lasagna noodles without sticking.
• Slotted spoon or spatula – useful for gently removing cooked seafood without breaking it.

Flavor Variations & Add-Ins

• Swap lobster for cooked crab meat for a sweet, delicate twist that pairs well with shrimp.
• Add chopped spinach or kale between layers for a pop of color and extra nutrients.
• Use smoked mozzarella to give the dish a mild smoky flavor that complements the seafood.
• Stir in a pinch of cayenne pepper or smoked paprika into the sauce for a subtle spicy kick.

Seafood Lasagna with Lobster and Shrimp

Ingredients You’ll Need:

Seafood:

• 1 lb lobster tail meat, chopped
• 1 lb shrimp, peeled, deveined, and chopped

Pasta:

• 12 lasagna noodles (cooked al dente)

Sauce and Cheese:

• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 1/4 cup dry white wine
• 2 cups heavy cream
• 1 cup seafood or chicken broth
• 8 oz cream cheese, softened
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1/2 tsp dried Italian herbs or fresh thyme
• 1/4 tsp crushed red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Time Needed

This recipe takes about 45 minutes from start to finish: 15 minutes to prep the ingredients and cook the noodles, and 30 minutes for baking the lasagna until golden and bubbly. Allow an extra 10-15 minutes to rest before serving.

Step-by-Step Instructions:

1. Prepare the Noodles and Preheat Oven

Boil the lasagna noodles according to package instructions until they are al dente. Drain them and set aside to cool. Meanwhile, preheat your oven to 375°F (190°C).

2. Cook the Seafood and Make the Sauce

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and soft, about 2 minutes. Add the chopped lobster and shrimp, season with salt, pepper, Italian herbs, and red pepper flakes if you like a little spice. Cook for 2-3 minutes until the shrimp turn pink, then remove the seafood from the skillet and set aside.

Still using the skillet, pour in the white wine and scrape up any bits that stuck to the pan. Let the wine reduce by half, about 3 minutes. Stir in the heavy cream and broth, bringing it to a gentle simmer. Add chunks of cream cheese and whisk until smooth and creamy. Season with salt and pepper to taste.

3. Combine Cheeses and Assemble the Lasagna

Remove the sauce from heat. Fold in the ricotta, half of the mozzarella, and half of the Parmesan cheese until well mixed. Grease a 9×13-inch baking dish. Begin layering by spreading a thin layer of cream sauce on the bottom, followed by a layer of noodles, then a generous layer of seafood, and more sauce. Repeat until all ingredients are used, ending with noodles topped with sauce.

Sprinkle the remaining mozzarella and Parmesan evenly on top. Dot the surface with the remaining butter for a golden crust.

4. Bake and Serve

Bake in the preheated oven for 25 to 30 minutes until the top is bubbly and beautifully golden. Remove from the oven and let rest for 10-15 minutes to set before slicing.

Garnish with freshly chopped parsley and serve warm for a luscious seafood meal everyone will love.

Can I Use Frozen Lobster and Shrimp?

Yes! Just be sure to thaw them completely in the refrigerator overnight before cooking. Pat dry to remove excess moisture, which helps prevent a watery sauce.

Can I Prepare This Lasagna Ahead of Time?

Absolutely! Assemble the lasagna and cover it tightly with foil. It can be refrigerated for up to 24 hours before baking. Add extra baking time if cooking from chilled.

How Should I Store Leftovers?

Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently in the oven or microwave, covered, to keep it moist.

What Can I Substitute for White Wine?

If you prefer not to use wine, replace it with extra seafood broth plus a splash of lemon juice to add brightness to the sauce without overpowering the seafood flavors.