Seafood Lasagna with Lobster and Shrimp tastes rich, buttery, and cheesy with a gentle sweetness from the seafood and a hint of garlic and lemon. It suits special occasions, date nights at home, or any weekend when you want a restaurant-level pasta bake in about 1 hour 30 minutes from start to finish. I tested versions of this recipe so many times that my family started asking if we moved into an Italian seafood restaurant.

Why Choose This Seafood Lasagna with Lobster and Shrimp

This seafood lasagna layers tender lobster, juicy shrimp, creamy ricotta, and a silky white sauce with plenty of Parmesan and mozzarella. The flavors stay balanced, so the seafood shines instead of hiding behind heavy sauce.

You can prep it ahead, chill it, and bake it when guests arrive, which keeps you out of the kitchen and at the table. It also reheats surprisingly well, so leftovers taste like a gift from your past self.

“This Seafood Lasagna with Lobster and Shrimp tastes like a fancy coastal restaurant special but bakes up easily in a home oven, and my whole family asked for seconds. ★★★★★”

Ingredients You’ll Need

Seafood

8 ounces cooked lobster meat, chopped
- Use claw and knuckle meat if possible, since it stays tender.
- Frozen lobster meat works fine; thaw it overnight in the fridge and pat it dry.
12 ounces shrimp, peeled, deveined, tails removed
- Medium or large shrimp both work; just chop into bite-size pieces.
- Frozen shrimp works well; thaw and dry with paper towels so the sauce stays thick.

Pasta & Cheeses

12 lasagna noodles
- Use regular noodles and boil them, or use no-boil noodles and add a bit more sauce.
- I like classic durum wheat noodles; gluten-free noodles also work if you cook them gently.
2 cups whole milk ricotta cheese
- Part-skim ricotta works if you want it a bit lighter, but whole milk tastes richer.
2 cups shredded low-moisture mozzarella cheese
- Pre-shredded mozzarella saves time and works fine here.
1 cup freshly grated Parmesan cheese, divided
- Use half in the sauce and half on top.
- A good domestic Parmesan or Grana-style cheese works; you do not need the most expensive wedge.
1 large egg
- This helps the ricotta layer set so slices hold together.

Sauce & Flavor

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk, warmed
- You can use 2% milk, but the sauce tastes slightly thinner.
1 cup seafood stock or low-sodium chicken broth
- Pantry shortcut: use Better Than Bouillon or a good quality stock cube.
3 cloves garlic, minced
1 small shallot, finely minced
2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional, for gentle heat)
1 teaspoon Old Bay or similar seafood seasoning
Zest of 1 lemon
2 tablespoons fresh lemon juice
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil (optional but tasty)

Optional Add-ins

1 cup baby spinach, roughly chopped
½ cup finely chopped cooked crab meat
½ cup peas (frozen peas work perfectly; no need to thaw fully)

Equipment

Large pot for boiling noodles
Large skillet or sauté pan
Medium saucepan for the white sauce
Mixing bowls
9×13 inch baking dish (or similar size)
Whisk
Wooden spoon or spatula
Aluminum foil
Sharp knife and cutting board

Tips & Tricks

Salt the pasta water generously so the noodles carry flavor into every bite.
Cook lasagna noodles until just shy of al dente, since they finish cooking in the oven.
Pat the lobster and shrimp very dry to avoid watery sauce.
Cut the shrimp and lobster into similar bite-size pieces so they cook evenly.
Warm the milk before you add it to the roux so the sauce thickens faster and stays smooth.
Whisk the sauce constantly while you add the milk to avoid lumps.
Taste the sauce before layering and adjust salt, pepper, and lemon juice.
Keep the ricotta mixture slightly thick so the layers hold their shape.
Use a light hand with lemon juice; you want brightness, not sourness.
Cover the lasagna with foil for most of the bake so the top does not burn.
Remove the foil near the end to brown the cheese nicely.
Let the lasagna rest at least 15 to 20 minutes before slicing so it sets.
Slice with a sharp knife and use a spatula to lift pieces cleanly.
If you use no-boil noodles, add a bit more sauce to each layer so they soften fully.
Sprinkle a little extra Parmesan on top right before serving for a restaurant-style finish.

How to Make Seafood Lasagna with Lobster and Shrimp

Step 1: Prep the Seafood and Noodles

Bring a large pot of salted water to a boil. Cook the lasagna noodles until they reach just under al dente, usually 1 to 2 minutes less than the package suggests. Drain the noodles and lay them flat on a lightly oiled sheet pan or parchment so they do not stick.

Chop the lobster meat into bite-size pieces. Chop the shrimp into similar pieces. Pat both very dry with paper towels and set them aside.

Step 2: Sauté the Aromatics and Seafood

Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until it softens and turns translucent, about 2 to 3 minutes. Add the garlic and cook 30 seconds, just until fragrant.

Add the chopped shrimp and lobster to the skillet. Season with a pinch of salt, black pepper, and Old Bay. Cook, stirring often, until the shrimp turn opaque and just cooked through, about 3 to 4 minutes, then turn off the heat.

If you use spinach or peas, stir them into the hot seafood mixture so they soften slightly. Taste and adjust seasoning with more salt or pepper if needed. Set the skillet aside while you prepare the sauce.

Step 3: Make the White Seafood Sauce

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1 to 2 minutes until the mixture turns pale golden and smells nutty. Slowly pour in the warm milk while you whisk, a little at a time, until the mixture becomes smooth.

Add the seafood stock or chicken broth and keep whisking. Bring the sauce to a gentle simmer and cook until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Season with salt, black pepper, crushed red pepper flakes if you use them, lemon zest, and half of the grated Parmesan.

Stir in half of the chopped parsley and basil. Taste the sauce and adjust seasoning. Stir in the lemon juice last so the sauce stays bright and creamy.

Step 4: Mix the Ricotta Layer

In a mixing bowl, combine the ricotta, egg, a pinch of salt and pepper, and 2 tablespoons of Parmesan. Stir until the mixture looks smooth and creamy. If you like herbs, add a tablespoon of chopped parsley or basil.

You want the ricotta mixture thick but spreadable. If it feels too stiff, loosen it with a tablespoon or two of the warm sauce. Keep it nearby for layering.

Step 5: Combine Seafood with Some Sauce

Pour about 1 cup of the white sauce into the skillet with the lobster and shrimp. Stir gently to coat the seafood without breaking it up too much. This step helps keep the seafood juicy and distributes flavor through the layers.

Keep the rest of the sauce in the saucepan. If it thickens too much while it sits, thin it with a splash of milk or stock over low heat. You want a pourable but creamy consistency.

Step 6: Assemble the Lasagna

Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil or butter. Spoon a thin layer of sauce into the bottom of the dish and spread it out.

Lay 3 to 4 noodles across the bottom, slightly overlapping. Spread a third of the ricotta mixture over the noodles. Spoon a third of the seafood mixture over the ricotta, then drizzle some sauce over the top.

Sprinkle a handful of mozzarella and a little Parmesan over that layer. Repeat the layers: noodles, ricotta, seafood, sauce, and cheese, until you reach the top of the dish. Finish with a final layer of noodles, a generous amount of sauce, and the remaining mozzarella and Parmesan.

Step 7: Bake the Lasagna

Cover the baking dish loosely with foil, tenting it slightly so the cheese does not stick. Bake at 375°F for about 25 to 30 minutes. Remove the foil and bake another 10 to 15 minutes until the top turns golden and bubbly around the edges.

If you want deeper browning, switch the oven to broil for 1 to 2 minutes and watch it closely. Once it looks browned and beautiful, remove the lasagna from the oven. Let it rest on the counter for at least 15 to 20 minutes so the layers set.

Step 8: Garnish and Serve

Sprinkle the top with the remaining chopped parsley and basil. Add a light grating of Parmesan if you feel generous. Slice into squares with a sharp knife and lift pieces out with a spatula.

Serve hot with extra lemon wedges on the side. A tiny squeeze of lemon on each slice brightens the richness. Enjoy that first bite while you pretend your kitchen sits right on the coast.

What to Serve with it?

This Seafood Lasagna with Lobster and Shrimp pairs nicely with a simple green salad with a lemony vinaigrette or a crisp Caesar-style salad. You can add roasted asparagus, green beans, or a medley of roasted vegetables for color and freshness. Warm garlic bread or soft dinner rolls help soak up every bit of sauce.

For drinks, serve sparkling water with lemon, iced tea, or a light citrusy mocktail. Keep the sides simple so the lasagna stays the star of the table.

Storage Options

Cool leftovers to room temperature, then cover tightly and store in the fridge for up to 3 days.
Reheat single portions in the microwave, covered, at medium power so the seafood warms gently and the sauce does not break.
Reheat larger portions in a 325°F oven, covered with foil, for 20 to 25 minutes until hot in the center.
Freeze tightly wrapped portions for up to 2 months, then thaw overnight in the fridge before reheating in the oven at 325°F until warmed through.