Reviewed: Oct. 31, 2009

I needed an elegant, delicious, but QUICK seafood dish for company: this is it! Granted, not the most healthiest dish...;) but, if you are going to do it...do it right and gooooood. I threw in some finely chopped spinach and added fresh lemons in my sauce-YUM-and made the "Quick and Easy Alfredo Sauce" from this site!

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dani7la

Cooking Level: Expert

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Reviewed: Oct. 19, 2009

Very good. I only used about 1 C. of lobster and then a pound of shrimp sliced in half. Will make again.

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briasa

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Reviewed: Sep. 29, 2009

Very good recipe. Very, very rich though! I also could not get my hands on that amount of lobster meat for a decent price so I used crab claw meat and shrimp. I did add more spinach as it cooks away quickly. I used the 'quick and easy alfredo sauce' recipe from this site. Again,it was very rich but very decadent.

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THEFABULOUSTLG

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Reviewed: Sep. 25, 2009

Having never having made anything but traditional lasagna, this recipe intrigued me! I was NOT disappointed! It has WONDERFUL flavor!! I didn't add the onions and did add extra spinach. My family LOVED IT!! Easily, this is a favorite in my family now!!

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Melanie B.

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

Fantastic! I had to use previously frozen lobster, but it still melted in my mouth. I get requests for it whenever I say I'm having a dinner party.

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AmandaT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Jun. 21, 2009

I didn't put spinich in it. But it was melt in your mouth good.

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Kristian

Cooking Level: Intermediate

Home Town: Fruitland Park, Florida, USA

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Reviewed: Jun. 18, 2009

Delicious and hubby liked it too. I halved the recipe and used 2 6-oz cans of crab meat bc I had that on hand. I also used no-boil noodles but they came out only so-so. Next time I'll boil my own. Very rich and something I can only eat occassionally.

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cookingforfun

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Jun. 15, 2009

Very artery-clogging good! I made half the size of the recipe, and used one lobster tail, and crab meat (real) for the middle layer. My dinner guests loved this! Sure, it's not a 'spicy' dish..but a very nice delicate, rich flavor! Also, do not use canned Alfredo sauce...make your own!

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DANA HUME

Cooking Level: Intermediate

Home Town: Lafayette, California, USA

Living In: Boise, Idaho, USA

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Reviewed: May 18, 2009

I made this for my hubby & I & we just didn't care for it at all. Part of it was my fault since I accidently bought immitation lobster meat instead of the real thing so it gave it a rubbery texture. Although using canned alfredo sauce didn't exactly help! Neither one of us want this again any time soon.....but if I get brave enough I may try it again, because I think it could be really good with a good homemade alfredo sauce, real lobster meat & a little more spices as it lacked a bit of flavor.

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nrsejessica

Cooking Level: Intermediate

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Reviewed: May 8, 2009

WOW, I made this for my birthday last week, BEST lasagna I have ever made.Better than going out to eat. I added some fresh oregano and green onions(not like it needed any of it). It was absolutely delicious. Thank you for a great recipe!!!

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53Trina89

Cooking Level: Expert

Living In: Milford, Massachusetts, USA

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Reviewed: Feb. 13, 2009

Highly recommended. I was going to do a traditional lasagna for some friends when I stumbled upon this recipe. What a good decision on my part...it's very impressive. I had to substitute crab and shrimp for the lobster (I live in too small of a town!) and it worked out great. Because I wanted to go the extra step, I made one recipe of the easy alfredo sauce from here and used one jar. I was VERY pleased with the results.

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jcwiakala

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Reviewed: Jan. 16, 2009

This was pretty good, but mine turned out kind of bland. Not sure what I could do to spice it up. Marylanders default to Old Bay for seafood, but that's not really what this recipe calls for. Hm...

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Kitty Rainethorne

Cooking Level: Intermediate

Home Town: Edgewater, Maryland, USA

Living In: Glen Arm, Maryland, USA

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Reviewed: Jan. 12, 2009

Five stars from everyone who tried it. They have all demanded the recipe. I mixed the lobster with cut up scallops and haddock pieces, because 2 lbs of lobster is quite a lot, even here in Maine.

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Jamie

Cooking Level: Expert

Home Town: Skowhegan, Maine, USA

Living In: Stetson, Maine, USA

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Reviewed: Dec. 30, 2008

I've been searching for a lasagna that used seafood but not tomato sauce and this is it, for sure! Not for the diet conscious, but definitely the best recipe out there. As per another reviewer's suggestion, I used the recipe for quick and easy alfredo sauce from this site and this lasagna turned out spectacular! Would give it higher stars if I could!

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AMLOVE1010

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Reviewed: Dec. 1, 2008

always love seafood recipes and this is off the charts delicious! thanks sooooo much!

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charlotte

Cooking Level: Intermediate

Living In: Newton, Iowa, USA

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Reviewed: Nov. 15, 2008

Very tasty, I made this for my daughter's birthday dinner and we all loved it. However I did change it a bit, I couldn't find any lobster so I used salmon and shrimp instead and made my own Alfredo sauce, I have tried the already prepared sauce in a jar before and didn't care much for it. That was all I changed and it was a great recipe,I will make it again hopefully next time with the lobster.

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Bonnie

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Reviewed: Oct. 31, 2008

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.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Sep. 17, 2008

Better than any lasagna I have ever had!! I substituted CRAB meat for the lobster. The flavors blended perfectly. My guests loved it, and since this recipe makes so much, we have enough leftovers to freeze. Note: I used a 9x13 casserole dish, and it bubbled over. I would either divide it next time or put a pan under the dish. Thanks for the great recipe.

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lovin' jesus

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Reviewed: Jun. 21, 2008

I made this for a pot luck and it came out very good. I used lobster meat and the quick and easy alfredo sauce recipe on the site. It is expensive to make and getting the lobster meat out takes some time. We live in New England and it was even costly here. The next time I will use shrimp. It came out great, a bit rich, but very tasty. I gave it 4 stars because it is hard to get the lobster meat and it is on the rich side. Otherwise a hit, but I would save it for very special occasions.

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pcamom

Cooking Level: Intermediate

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Reviewed: May 17, 2008

This is an unusual recipe. It was complex to make and expensive to buy but it turned out to be pretty good tasting, it was really really rich though. Overall I'd recommend it.

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