Seafood Lasagna Roll Ups with Lobster Bisque Sauce

Name: Seafood Lasagna Roll Ups with Lobster Bisque Sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 8 dry lasagna noodles ( "riccia" wavy-edged sheets); 6 oz raw shrimp, Argentinian shrimp (170 g peeled, deveined, pat dried and very finely minced); 3 oz cooked lobster tail meat (85 g finely chopped and well dried); 5 oz whole milk ricotta (150 g very well drained); 1 tbsp mascarpone; 1 tsp finely grated lemon zest; 1 tbsp fresh basil (very finely chopped); 1 small garlic clove (microplaned); ¾ tsp kosher salt; White pepper to taste; 3 tbsp finely grated Parmigiano Reggiano (+ extra for finishing); 1 tbsp butter, unsalted; 1 tbsp olive oil; 1 small shallot (very finely minced); 2 tbsp tomato paste; ¼ cup dry white wine or dry rosé (60 ml ); 1 cup lobster stock or seafood stock (240 ml ); ¾ cup 35% heavy cream (180 ml ); ½ tsp smoked paprika; ¼ tsp white pepper; Fine salt to taste; Optional - ½ tsp lobster stock concentrate

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These Seafood Lasagna Roll Ups are what happens when you take our viral Lasagna Roll-Ups and dress them up for date night! This elegant seafood dish reimagines traditional lasagna as sophisticated, individual roll ups. You are going to love how the creamy filling, a blend of succulent minced shrimp, sweet lobster meat, and silky ricotta, melds perfectly with the bright notes of lemon zest and fresh basil!

Two individual seafood lasagna roll ups with a lobster bisque sauce served in au gratins for Valentine's Day. — Seafood Lasagna Roll Ups with Lobster Bisque Sauce

By simmering these rolls in a rich lobster bisque base rather than a standard marinara, you create a decadent meal that feels like high-end restaurant fare but is surprisingly manageable at home.

A cross-section of a seafood lasagna roll up, revealing the layers.

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Why We Love This Recipe
Ingredients
Instructions
Tips & Substitutions
Lobster FAQ’s
📖 Recipe

Why We Love This Recipe

Elevated Comfort Food: It has the soul of a pasta bake but the luxury of a shrimp and lobster tail dinner.
Texture Contrast: Using wavy Riccia sheets creates little pockets for the creamy sauce to hide in with slightly crispy edges.
The “Pinwheel” Effect: Vertical plating ensures every bite has the perfect ratio of filling to pasta.

Ingredients

Lasagna Roll-Up Noodles

Lasagna “riccia” noodles

Shrimp & Lobster Filling

Raw Argentinian shrimp
Cooked lobster tail meat
Whole milk ricotta
Mascarpone
Lemon zest
Fresh basil
Garlic
Kosher salt
White pepper
Parmigiano Reggiano

Lobster Bisque Base

Butter
Olive oil
Shallot
Tomato paste
Dry white wine or dry rosé
Lobster stock or seafood stock
Heavy cream
Smoked paprika
White pepper
Fine salt
Optional: lobster stock concentrate

See the recipe card below for exact quantities.

Instructions

Boil the Lobster Tails, if they are not Already Cooked

If you don’t have access to a fishmonger who will steam and crack them for you, here’s how you can boil them:

Bring a pot of well-salted water to a gentle simmer. Not a rolling boil. Add the lobster tails straight from frozen.

Simmer gently until just cooked: Small tails 85 to 115 g each: 5 to 7 minutes, Medium tails 115 to 170 g each: 7 to 9 minutes

The shell will turn bright red, and the meat will be opaque. Remove immediately and transfer to an ice bath for 2 minutes to stop cooking.

Chop and Dry Lobster Meat

Remove meat from the shell. Chop finely with a knife. Spread on paper towel. Pat dry thoroughly. Let sit 2 to 3 minutes, then pat again if needed. The meat should feel dry to the touch, not glossy or wet.

Prepare the Seafood Filling

In a medium bowl, gently combine the minced shrimp, chopped lobster, drained ricotta, mascarpone, lemon zest, basil, garlic, salt, white pepper, and Parmigiano. Mix just until the ingredients are cohesive. Do not overwork the mixture. Cover and refrigerate until you are ready to assemble.

Boil the Pasta

Bring 4 to 5 liters of water to a boil in a large stockpot. Add salt to taste. Boil the lasagna sheets uncovered according to package instructions, stirring occasionally to prevent sticking. Drain the pasta and lay the sheets out on a sheet pan. Lightly brush or spray them with olive oil to keep them from sticking to each other.

Create the Lobster Bisque Base

Heat the butter and olive oil over medium-low heat in an 8-inch skillet. Add the shallot and cook gently until soft and translucent. Stir in the tomato paste and cook for 2 to 3 minutes until it turns a deep brick-red. Add the wine and reduce until the liquid has nearly evaporated. Stir in the cream, stock, smoked paprika, and white pepper. Simmer gently for 8 to 10 minutes until the sauce is glossy and thick enough to coat the back of a spoon. Season with salt. Set aside 4-6 tablespoons of the sauce and pour the rest into a small 2-quart saucepan.

Create the lobster bisque sauce for the shrimp and lasagna roll ups.

Assemble the Roll-Ups

Lay two pieces of pasta down, overlapping them by 1 inch in the middle to create one long strip. Repeat until you have 4 long rows. Divide the filling into four equal portions. Spread the filling in a thin, even layer along the length of each strip. Grate extra Parmigiano Reggiano over the filling.

Assemble and roll the shrimp and lobster lasagna roll ups.

Starting at one end, gently roll the pasta. Turn the roll so the “pinwheel” side faces up and nestle it into the bisque in the saucepan. Repeat with the remaining noodles. Spoon the reserved sauce over the tops of the rolls, as in this mock-up below.⬇

Place the seafood lasagna roll ups in the saucepan with the sauce.

Bake

Preheat your oven to 350 °F (180 °C). Cover the saucepan with parchment paper, then seal with aluminum foil (or the saucepan lid). Bake for 30 minutes until the sauce is bubbling and the filling is set. Remove the cover and bake for an additional 10 minutes to lightly crisp up the edges. Let the dish rest for 5 minutes before serving.

Serving Suggestion

Serve each roll up on a warm au gratin dish or a shallow plate. Then spoon the lobster bisque base on each plate. Drizzle with high-quality olive oil and garnish with fresh lemon zest curls, extra basil, and cracked black pepper.

Two individual au gratins, each with two seafood lasagna roll ups served with lemons and rose for Valentine's Day.

Tips & Substitutions

Perfect Texture: Cooking these in a high-walled saucepan instead of a flat tray is our secret for keeping the seafood tender and the pasta perfectly moist! You might notice we used individual au gratin dishes in our video, but for the very best results, we recommend baking them all together in the saucepan first and then moving them to the au gratins to serve. If you decide to double the recipe, just make sure your pan isn’t too large; you want those rolls nestled closely together so they don’t dry out!
The Pasta: We strongly recommend Lasagna Riccia (wavy noodles). They are more flexible for rolling and the ruffled edges look beautiful when standing upright.
Substitutions: If lobster is unavailable, you can use all shrimp or substitute with lump crab meat. Ensure any pre-cooked meat is very well dried to prevent a watery filling.
Pro Tip: Always drain your ricotta for at least 30 minutes in a fine-mesh sieve before mixing. This ensures the filling stays creamy rather than runny.

Lobster FAQ’s

Q: What is better? Cooking Lobster from frozen or thawed?

A: Why frozen works best: Cooking from frozen prevents moisture loss from thawing. A gentle simmer keeps the meat tender. The shrimp in the filling provides structure, so the lobster's role is primarily flavour.
What to avoid: Do not thaw before cooking, as this releases extra water. Do not boil aggressively, which can toughen the meat. Do not use the lobster cooking liquid in the filling.

Best lobster to use:
First choice: Fresh cooked lobster tail meat for the cleanest flavour and firm texture.
Second choice: Claw and knuckle meat, which is slightly softer but still excellent.
Avoid: Raw lobster, lobster packed in brine, or lobster sitting in liquid, as these can add too much moisture.
When properly cooked and dried, lobster works beautifully in these roll ups without affecting the filling consistency.

Equipment Used: This Seafood Lasagna Roll Ups with Lobster Bisque Sauce recipe was made in collaboration with Hestan Culinary. We used the Hestan Thomas Keller Insignia 8.5-inch TITUM Nonstick Frying Pan, the NanoBond 2qt Saucepan and served them in the Provisions Stainless-Steel Mini Oval Au Gratin dishes. All opinions in this post are our own.

📖 Recipe

Seafood Lasagna Roll Ups with Lobster Bisque Sauce

This elegant seafood dish reimagines traditional lasagna as sophisticated, individual roll ups. You are going to love how the creamy filling, a blend of succulent minced shrimp, sweet lobster meat, and silky ricotta, melds perfectly with the bright notes of lemon zest and fresh basil!

By simmering these rolls in a rich lobster bisque base rather than a standard marinara, you create a decadent meal that feels like high-end restaurant fare but is surprisingly manageable at home.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Course Dinner, Main Course, Pasta

Cuisine Italian-Inspired

Servings -4