Description
This garlic butter lobster pasta brings restaurant-quality flavor to your kitchen in under an hour. Creamy, cheesy, and bursting with seafood richness—it’s the perfect Italian-American seafood bake for any special dinner.
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
- 2 tbsp butter (for sauce)
- 2 tbsp all-purpose flour
- 1 ½ cups heavy cream
- 1/4 cup white wine (optional)
- 1/2 cup grated Parmesan cheese (for sauce)
- Salt, pepper, and a pinch of nutmeg
Instructions
- Boil the jumbo pasta shells in salted water until al dente. Drain and rinse with cold water.
- In a skillet, melt 2 tbsp butter. Add garlic and sauté for 1 minute. Add lobster meat and cook until just warmed.
- In a bowl, mix lobster, ricotta, mozzarella, Parmesan, lemon zest, parsley, salt, and pepper until creamy.
- In a saucepan, melt 2 tbsp butter, whisk in flour. Gradually add cream and white wine, whisking. Add Parmesan, nutmeg, salt, and pepper. Simmer until smooth.
- Stuff each shell with the lobster mixture. Place in a buttered baking dish.
- Pour the cream sauce over the shells. Sprinkle extra cheese if desired. Bake at 375°F (190°C) for 20–25 minutes.
- Remove from oven, garnish with fresh parsley, and serve hot.
Notes
Use fresh or thawed lobster, avoid overstuffing shells, and broil briefly for a golden top. Add cayenne or Calabrian chili for heat, or sun-dried tomatoes for Mediterranean flair.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- 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