Maine Lobster Lasagna Recipe

Wow! This recipe is outrageous! I made a large amount for 14 people (mostly men), and they all came back for seconds! I only had 3 small pieces left from a huge pan. Eveyone wanted the recipe. I tasted the Alfredo sauce in the jar, and didn't think it tasted like real Alfredo. I made my sauce from the Knorr dried Alfredo sauce packages, and used half milk & half 1/2 & 1/2 to make it richer. I also added some grated fresh Parmesan. It was difficult finding lobster here (expensive & frozen), so I opted for some lobster, large shrimp and crab. Don't hesitate on making this. You will be a culinary star!

AMAZING! I had bought two small lobsters hoping to make some lobster salad, but I remembered seeing this recipe and hoping to try it someday. With lobsters in hand, it was the perfect excuse! First off, to make the recipe as written, you will need about 4 1 1/2 lb lobster chicks. Cook them and refrigerate them so they're cool when you remove the meat. This also removes the temptation of stealing a bite.. or ten! I cooked the chicks and also a 1 lb bag of frozen raw shrimp, then peeled/chopped everything up into bite-size pieces to assemble the lasagna. If you can you'll want to make your own alfredo sauce, as the jarred variety tends to be a little salty. I did use jarred sauce and it came out nicely though. I used about 3/4 of a bag of spinach because I had to feed some to my rabbit that night, but the spinach cooks down and does add a nice texture to the lasagna. When making lasagna, I always worry it won't all fit in the pan. The ingredients fit perfectly in a 9 x 13 inch pan and didn't spill over. The lasagna cooked down nicely to create beautiful layers. Someone mentioned not enough of the ricotta mix... here's a trick: dollop the ricotta rather than spread it, it spreads as it melts. Awesome recipe and I will be making again, possibly next Christmas!

I used this recipe as a guide and made some changes, but feedback was phenomenal! I used two packets of Knorr creamy pesto sauce and one jar of alfredo. I also added a can of cream of onion soup to the ricotta mixture. Three Florida lobster tails worked out to be plenty. I used shallots instead of an onion and added an extra cup of mozzarella and a dash of salt. It made one 13x9 dish I brought to the party and one 8x8 I kept here. People I didn't know found me at the party to tell me the dish was incredible. I'll take it! It took a long time to make but was well worth it. I made it the day before and baked it before going to my NYE party. Thanks, Shelak.

Very good. I used spiny lobster and added in some lionfish meat as well. My tip is make sure your have a tall baking pan, otherwise you'll be doing a bit of oven cleaning afterwards :-)

This is in the oven as we speak! I can already tell this is going to be an amazing dish! I used about 8 lobster tails and a handful of shrimp, I just needed to use up. I cooked slowly on the stove, with a tablespoon of butter....then I followed the directions using "Quick and Easy Alfredo Sauce" from this site. I did not use any cheddar cheese becuase as it is, I feel it will be far too rich for MORE cheese...I also used regular lasagna noodles for this recipe, as I do with my regular lasagna I make, but I also added about 1/2 the juice leftover from the lobster and shrimp pan, so there will be enough liquid to cook the noodles. I am baking it for an hour, possibly hour and 10-15 minutes just to assure the noodles are cooked. Can't wait to eat it!

Delicious, but don't use canned sauce. Lobster is expensive, and the ingredients for such a dish as this should reflect that expense. Make your own alfredo sauce. It's not hard to do. Frozen lobster tails are fine with this. Invest in a pair of lobster scissors to make it easier to get out the lobster meat. They aren't too expensive.

First class meal. Rich and delicious. You won’t be sorry to make this. About the same amount of work as a meat lasagna. Cooking time was right for me. For taste preference I used gruyere instead of cheddar- excellent.

Excellent flavors. Not clearly written regarding how to incorporate the cheese mix with the rest, so I decided to include it as a layer, then top with the extra cheese as directed. The cheeses did not overwhelm the delicate lobster. Made half and it would have served 8 amply. I used half the amount of ricotta.

The first time I made this recipe, about 5 years ago, it seemed better. This time I used 1 pound of lobster meat and 1 pound of large shrimp. I think that the cheddar cheese overpowered the other ingredients. It also seemed salty. Next time I think I'll omit the cheddar and try a different brand Alfredo (I used Newman's Own), or make my own, as others have suggested. Even in Maine, where lobster meat is $20/lb, I think that this is a once-every-five-years meal for a special event.

I am having a Valentine's Dinner here Saturday for our Gourmet Dinner Club (12 people), and this sounds perfect. However, in reading the reviews, I do plan to use REAL lobster and make the Easy Alfredo Sauce. One of the reviews said it tasted better the next day. I wonder if I prepare it the day before, bake it until almost done, then bring to room temp the day of the party and continue baking, if it would be too done and dry, and the lobster rubbery. Any suggestions? Can I make the alfredo sauce the day before? I hate to be in the kitchen while my guests are having all the fun! Also, what did everyone serve with this, since it's so rich? I plan to make baked oysters for firsr course, salad course, entree, then warm chocolate pudding with caramel sauce and vanilla ice cream for dessert? HELP!

This is my second time making this dish. I had to substitute the lobster for crab. I was extremely satisfied with the outcome. My family loved it. I did have to bake it for an additional 15 minutes at 400 degrees in order for the noodles to soften.

This was amazing. I did note however that the recipe, as printed, does not dictate when to layer the ricotta mixture. We will definitely make this again.

Incomplete recipe with store bought sauce. Complete garbage!

To use family and friends to make it

How can you submit a recipe with jarred store-bought sauce??? And how/why would you use jarred store-bought sauce with a lobster recipe? I made my own sauce and this turned out ok.

Loved this. I added the egg cheese mixture to each layer but the instructions aren’t clear as to whether that should be done.

Special occasion dinner. Very well received and enjoyed. Made it for Christmas Family Party Meal.

I made this recipe (but half the lobster and used an 8x8 pan), and i thought it was great! Added a seasoning packet that came with the lobster, no salt needed!

Perfect balance of taste and texture.

Very rich and delicious!