Best 2 Maine Lobster Lasagna Recipes

In the culinary world, seafood enthusiasts and pasta aficionados alike can unite in their appreciation for the delectable dish known as Maine lobster lasagna. This seafood-infused lasagna offers a tantalizing fusion of flavors and textures, captivating the senses with its rich, creamy sauce, tender lobster meat, and perfectly al dente pasta. Whether you're a seasoned chef or a passionate home cook, embarking on a culinary journey to discover the best recipe for Maine lobster lasagna promises an unforgettable gastronomic experience.

Check out the recipes below so you can choose the best recipe for yourself!

MAINE LOBSTER LASAGNA

Maine Lobster Lasagna image

I made up this recipe because my hubby wanted to try a lasagna made with lobster meat. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach and ricotta, Cheddar and Parmesan cheeses. Serve with a tossed garden salad and oven toasted garlic bread.

Provided by Shelak

Categories Seafood Shellfish Lobster

Time 1h55m

Yield 12

Number Of Ingredients 13

Ingredients

1 (15 ounce) container ricotta cheese
2 eggs
2 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, minced
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
2 (16 ounce) jars Alfredo pasta sauce
16 no-boil lasagna noodles
2 pounds cooked and cubed lobster meat
1 (10 ounce) package baby spinach leaves

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.
Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.
Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 553 calories, Carbohydrate 20.4 g, Cholesterol 159.9 mg, Fat 36.5 g, Fiber 1.2 g, Protein 36.8 g, SaturatedFat 17 g, Sodium 1376.4 mg, Sugar 3.8 g

FRESH CRABMEAT AND LOBSTER LASAGNA

Fresh Crabmeat and Lobster Lasagna image

Provided by Emeril Lagasse

Categories main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 17

Ingredients

6 tablespoons butter
6 tablespoons all-purpose flour
4 cups milk
Salt
Freshly ground white pepper
Pinch ground nutmeg
1/2 pound fresh spinach, cleaned, stemmed and cut into thin strips
1/2 pound fresh spinach, cleaned, stemmed and cut into thin strips
8 ounces grated Parmigiano-Reggiano
2 cups ricotta cheese
1 egg
2 teaspoons chopped garlic
8 ounces grated mozzarella cheese
3/4 pound lump crabmeat, picked over for cartilage
1 1/2 pound lobster, cooked, meat removed and diced
1/2 pound fresh pasta sheets
Truffle oil, for serving, optional

Steps:

Preheat the oven to 350 degrees F.
In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg and cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan. Set aside.
In a mixing bowl, combine the ricotta cheese, egg, garlic and mozzarella cheese. Season with salt and pepper. Mix well. Set aside.
Grease an 8 by 8 by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan over the crabmeat. Cover the cheese with a sheet of the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes.
Remove from the oven and cool for 10 minutes before serving. Drizzle lightly with truffle oil, if desired.

Tips:

Use fresh lobster. Fresh lobster meat is essential for the best flavor in this lasagna.
Don't overcook the lobster. Lobster meat cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
Use a good quality béchamel sauce. The béchamel sauce is one of the most important components of this lasagna. Make sure to use a good quality béchamel sauce that is made with fresh ingredients.
Layer the lasagna correctly. When assembling the lasagna, make sure to layer it correctly. Start with a layer of béchamel sauce, then add a layer of lasagna noodles, followed by a layer of lobster meat, and then another layer of béchamel sauce. Repeat this process until you have used up all of the ingredients.
Bake the lasagna until it is golden brown. Bake the lasagna in a preheated oven until it is golden brown and bubbly. This will take about 30-35 minutes.

Conclusion:

Maine lobster lasagna is a delicious and elegant dish that is perfect for any special occasion. With its rich and creamy béchamel sauce, tender lobster meat, and perfectly cooked lasagna noodles, this lasagna is sure to impress your guests. So next time you're looking for a special dish to make, give Maine lobster lasagna a try. You won't be disappointed!