Cajun Seafood Lasagna Roll ups

Ingredients

• 12 pieces Lobster Tails (cut in half lengthwise)
• 1 lb Shrimp, peeled and deveined (medium‑large size)
• 8 oz Salmon Fillet (diced into ½‑inch cubes)
• 8 oz Lump Crab Meat (picked over for shells)
• 8 sheets Lasagna Noodles (regular, not no‑boil; boiled until al dente)
• 1 medium Onion (small dice)
• 1 medium Green Bell Pepper (small dice)
• 3 cloves Garlic (minced)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 4 tbsp Unsalted Butter (divided, softened)
• 1 cup Heavy Cream (full‑fat for richness)
• 2 tbsp Cajun Seasoning (store‑bought or homemade blend)
• 1 tsp Salt (low‑sodium if desired)
• ½ tsp Black Pepper (freshly ground)
• 1 cup Shredded Mozzarella Cheese (for topping, optional but recommended)

Instructions

1. Prepare the Seafood

   Cut the lobster tails lengthwise, dice the salmon, thaw the shrimp if frozen, and set all seafood aside in separate bowls.

   Time: PT10M

2. Boil the Lasagna Noodles

   Bring a large pot of salted water to a boil, add the lasagna sheets and cook until al dente, about 8‑9 minutes. Drain and lay flat on a clean kitchen towel.

   Time: PT10M

   Temperature: 212°F

3. Sauté Aromatics

   Heat 2 tbsp olive oil in the large skillet over medium heat. Add the diced onion and green bell pepper, season with a pinch of salt and pepper, and sauté until softened, about 3 minutes. Stir in the minced garlic and 2 tbsp butter; cook another minute until fragrant.

   Time: PT5M

   Temperature: Medium (≈350°F)

4. Cook Lobster and Salmon

   Add the lobster halves to the same skillet, cooking 3‑4 minutes per side until the meat is opaque. Remove and set aside. Add the diced salmon to the pan and cook 2‑3 minutes, stirring gently, until just cooked through. Return the lobster to the pan.

   Time: PT7M

   Temperature: Medium (≈350°F)

5. Cook Shrimp

   Melt the remaining 2 tbsp butter in the skillet, add the shrimp, and sauté 2‑3 minutes until pink and curled. Remove all cooked seafood and set aside in a large mixing bowl.

   Time: PT4M

   Temperature: Medium (≈350°F)

6. Make the Cream Sauce

   In the same skillet, melt 1 tbsp butter, pour in the heavy cream, and bring to a gentle simmer for 3‑4 minutes, stirring constantly until slightly thickened.

   Time: PT5M

   Temperature: Medium (≈350°F)

7. Combine Seafood and Seasonings

   Add the cooked lobster, salmon, shrimp, and crab meat to the cream sauce. Sprinkle with Cajun seasoning, salt, and black pepper. Toss gently to coat evenly.

   Time: PT3M

8. Assemble the Rollups

   Lay a boiled lasagna sheet on a flat surface. Spoon a generous amount of the seafood mixture onto the short edge, then roll tightly. Place the roll seam‑side down in the prepared baking dish. Repeat with all sheets, arranging them snugly.

   Time: PT10M

9. Bake

   Preheat the oven to 375°F. Sprinkle the tops with shredded mozzarella (optional). Bake the rollups for 20 minutes, or until the cheese is melted and the edges are lightly golden.

   Time: PT20M

   Temperature: 375°F

10. Rest and Serve

    Remove from oven and let rest 5 minutes before serving. Slice each rollup into 2‑inch pieces and serve hot.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Lobster Tails: Crab legs, Large shrimp
• Instead of Shrimp, peeled and deveined: Scallops, Langoustines
• Instead of Salmon Fillet: White fish such as cod or tilapia
• Instead of Lump Crab Meat: Imitation crab meat
• Instead of Lasagna Noodles: Fresh pasta sheets
• Instead of Onion: Shallots
• Instead of Green Bell Pepper: Red bell pepper
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Olive Oil: Canola oil
• Instead of Unsalted Butter: Margarine
• Instead of Heavy Cream: Half‑and‑half (1¼ cup)
• Instead of Cajun Seasoning: Creole seasoning
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Shredded Mozzarella Cheese: Shredded cheddar

Equipment Needed

• Large Skillet or Saute Pan
• Large Pot
• Baking Dish (9×13 inch)
• Mixing Bowl
• Tongs
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Cooking lobster just until opaque to avoid toughness
• Wiping the pan before cooking salmon to prevent cross‑flavor
• Not overcooking shrimp
• Ensuring rollups are sealed seam‑side down to keep filling inside
• Baking until cheese is melted but not burnt

Chef Tips from the Video

• For extra heat, add a pinch of cayenne pepper to the Cajun seasoning blend.
• Use fresh herbs like parsley or chives as a garnish for brightness.
• If you prefer a crustier top, sprinkle breadcrumbs over the cheese before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the seafood mixture and keep refrigerated for up to 24 hours before assembling.
• Boil the lasagna noodles a day ahead and store them in a single layer on parchment paper.
• Assemble the rollups, cover tightly, and refrigerate; bake just before serving.

Frequently Asked Questions