Reviewed: May 18, 2013

I made this recipe exactly as shown, with many doubts in my ability to make this. It turned out so great, and this was my first time eating lobster. It was easy and something uniquely different! Next time I may put grape tomatoes or even roasted red pepper on top? What a great dish, thank you so much for helping me create my first seafood meal! So going in the recipe box! *******PS: For individuals who said there was not enough of the ricotta mixture: First separate the mixture, then put dollops of it in different places. Spread it, and THEN put on the lobster pieces (That way you aren't smashing the lobster). You'll find it is enough. If you just put the whole amount in the middle and try to spread it on top of the lobster, it will not spread evenly. Don't be afraid to try this dish!

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Reviewer:

Torisluv

Reviewed: Feb. 4, 2013

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!

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Reviewer:

THEBOYCANPLAY

Cooking Level: Intermediate

Living In: Manchester, New Hampshire, USA

Reviewed: Jan. 18, 2013

One of the best things I have ever eaten. I made it for Christmas gifting and everyone I gave it to loved it

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Reviewer:

horseteach

Reviewed: Jan. 2, 2013

This was a huge hit but I rated it a four star because the recipe needs improvement. First of all, the 9 x 13 baking dish needs to be deeper then my 2 inch dish for three layers. I did run out of the ricotta cheese mixture, very thick, with just two layers. 1 1/2 cups, equals 1 jar, of Alfredo sause in the bottom of the baking dish means you'd need a third jar to finish 3 layers. The recipe calls for cubed Lobster meat which takes up a lot of room. Minced might be better for three layers. This is the second time we've made it and it was a big hit both times.

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Reviewer:

DickW

Reviewed: Apr. 7, 2012

DELICIOUS

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Reviewer:

limemonkey

Cooking Level: Intermediate

Home Town: Collierville, Tennessee, USA

Living In: Memphis, Tennessee, USA

Reviewed: Mar. 14, 2012

This was a very good recipe! We had lobster tails we bought on sale for $5 each and I wanted a different way to prepare them rather than the same ol' way. While I cut this recipe in half - it was still enough to feed our entire family. It's pretty rich so you really can only eat a couple of pieces at most. VERY YUMMY. A hit with everyone!

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Reviewer:

SAMMYLYNN69

Cooking Level: Intermediate

Living In: Puyallup, Washington, USA

Reviewed: Jan. 31, 2012

Wonderful stuff. But I would say this is more of a dish for a potluck or party because it's the kind of dish you only want 1 piece, but then after that you feel tired of it. It tastes amazing but it's easy to get sick of I have so much leftover.

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Reviewer:

ktylizbth

Cooking Level: Beginning

Reviewed: Jan. 1, 2012

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.

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Reviewer:

StephG11

Reviewed: Nov. 6, 2011

wow... wow... WOW! I have a reputation to uphold at company potluck lunches. This recipe did the trick! I used canned lump crab meat and canned tiny shrimp in lieu of the lobster. It was wonderful... people at the end of the line didn't even get to try it! I would recommend using a DEEP dish lasagna pan. Add sliced baby bella mushrooms too. As per advice from other cooks, I used "made from scratch" alfredo sauce (quick and easy alfredo sauce from this site). I cannot wait to make it again!

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Reviewer:

yumamom

Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

Living In: Yuma, Arizona, USA

Reviewed: Aug. 21, 2011

Made this with leftover fresh lobster tails. I found that there was not enough ricotta to make 3 layers so I would recommend using more of the ricotta mixture but much less of the shredded cheeses. I used jarred Alfredo sauce but I think it would be much better with homemade Alfredo. Very rich & filling. Too much cheese, even for lasagna. I think I will stick to Lazyman Lobster with leftovers. Family did not like. Ended up throwing away the entire leftover casserole dish the next day! Was disappointed after reading the great reviews. I guess it just was too rich for my family.

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