Description
A luxurious and flavorful twist on seafood pasta, these shells are stuffed with a creamy lobster filling and baked in a rich, aromatic sauce.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup cooked lobster meat, chopped
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- For the Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups heavy cream
- 1/4 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- Salt, pepper, and pinch of nutmeg
Instructions
- Boil pasta shells until al dente, drain and rinse with cold water.
- In a skillet, melt butter, sauté garlic, add lobster meat and cook briefly.
- Combine lobster with ricotta, mozzarella, Parmesan, lemon zest, parsley, salt, and pepper.
- In a saucepan, create a roux with butter and flour. Add cream and wine gradually. Stir in Parmesan, nutmeg, salt, and pepper.
- Stuff shells with lobster filling and place in a buttered baking dish.
- Pour sauce over shells and sprinkle with cheese.
- Bake at 375°F for 20–25 minutes until bubbly and golden. Garnish with parsley and serve hot.
Notes
Stuff shells ahead of time and refrigerate up to 4 hours before baking. Adjust sauce thickness with a splash of milk or cream if needed. Best served fresh, but can be stored or frozen for later enjoyment.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 2g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg