Seafood Lasagna with Lobster and Shrimp
Seafood Lasagna with Lobster and Shrimp is a luxurious take on the classic Italian dish, layered with tender pasta, rich béchamel sauce, and delicate seafood. Sweet chunks of lobster and succulent shrimp are folded into a creamy, cheesy filling that’s infused with garlic and herbs. This dish makes an elegant centerpiece for special occasions or a decadent weekend dinner that’s sure to impress.
Ingredients
9 lasagna noodles, cooked al dente
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
1 small shallot, finely chopped
8 ounces raw shrimp, peeled, deveined, and chopped
8 ounces cooked lobster meat, chopped
3 tablespoons all-purpose flour
2 ½ cups whole milk, warm
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon ground nutmeg
Salt and black pepper to taste
2 tablespoons chopped fresh parsley
Juice of half a lemon
Instructions
Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
In a large skillet, heat olive oil and butter over medium heat. Add the garlic and shallot, cooking for 1 to 2 minutes until softened and fragrant. Add the shrimp and cook for 2 to 3 minutes until just pink. Stir in the lobster and cook another minute to heat through. Remove the seafood mixture and set aside.
In the same skillet, sprinkle in the flour and whisk to form a roux. Slowly pour in the warm milk while whisking constantly to avoid lumps. Simmer for 4 to 5 minutes until thickened. Stir in half of the Parmesan cheese, the ricotta, nutmeg, and season with salt and pepper. Add lemon juice for brightness, then fold the seafood mixture and parsley into the sauce.
Spoon a layer of the seafood sauce into the bottom of the baking dish. Add a layer of lasagna noodles, followed by more sauce, then a layer of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with sauce and the remaining Parmesan and mozzarella on top.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 to 15 minutes until the top is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving.
Notes
Use pre-cooked lobster tails or frozen lobster meat to save time, and feel free to substitute scallops or crab if desired. Be sure not to overcook the seafood, as it will continue to cook in the oven. The béchamel base keeps the dish light and creamy without overwhelming the seafood flavor. This lasagna can be made ahead, assembled and refrigerated a day in advance, then baked when ready to serve.
Find it online: https://richspoon.com/seafood-lasagna-with-lobster-and-shrimp/