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Three-Layer Lobster Lasagna

Trevor Cook The SCUBA Chef
Every lobster season I get asked the same question, “What’s your favorite way to cook lobster?” So every season I try to come up with new and tasty ways to cook fresh local lobster. This light, creamy lobster lasagna has become one of my faves — and my friends all rave about it. And it’s so easy to prepare.
“Remember, “Always ‘Stay Legal,’ and never take more than you’ll eat.”
Servings 8 servings


  • 2-3 lb. lobster tail meat cut into chunks lightly sautéed in 2 tsp. olive oil
  • 4 cloves garlic chopped
  • 1 box Barilla oven-ready lasagna sheets
  • 3 cups shredded mozzarella cheese
  • 2 15- oz tubs ricotta cheese
  • 2 16- oz jars Classico Di Parma Alfredo pasta sauce
  • 1 cup shredded Parmigiano-Reggiano cheese
  • 2 whole eggs whisked
  • 2 lbs. fresh baby spinach
  • ¼ cup fresh basil chopped
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • Sea salt and pepper to taste
  • 4 tsp. olive oil


  • Preheat oven to 375 degrees F.
  • In a large bowl fold together the cooked lobster chunks, chopped garlic, 1 cup mozzarella cheese, and both tubs of ricotta, Parmigiano-Reggiano cheese, 2 eggs, basil, thyme and rosemary. Season with salt and pepper. Coat the bottom of a large, 3-inch deep roasting pan with about 11/2 cups of the Alfredo sauce and top with one layer of pasta sheets. Spoon in an even layer of the lobster cheese mixture (about ½-inch thick), sprinkle with both mozzarella and Parmesan cheeses and ½ cup sauce. Repeat these steps twice for a three-layer lobster lasagna. Top with remaining sauce and all cheeses and bake covered for one hour. Remove cover and continue to bake until cheese is golden, about 20-30 minutes. Remove from oven and allow to rest for at least 15 minutes before serving.
  • Sauté spinach in 2 tsp. olive oil and divide into equal portions onto dinner plates, top with a generous serving of lasagna. Serve with warm garlic bread.


Pairing Suggestions

Any white or red wine pairs well with this dish. I suggest a crisp dry white or a Cabernet with notes of black fruit and dark chocolate. One of the best wines I’ve had recently is Sanini Pear Black 2012 from Sonoma.

Lobster Info

Family: Spiny Lobster
Genus and Species: Panulirus interruptus
Other Common Names: California lobster, California marine crayfish, and red lobster
Hunting: Please visit for a complete and current list of rules and regulations as they change regularly and it’s up to you to know before you go.
Shearwater TERN