Description

Ever dreamed of serving a restaurant-quality dish that wows everyone without spending hours in the kitchen? These Garlic Butter Lobster-Filled Jumbo Pasta Shells are your answer! Imagine tender pasta shells stuffed with sweet lobster, creamy ricotta, and zesty lemon, all smothered in a rich, garlicky cream sauce.

Ingredients

For the Pasta and Filling

Jumbo Pasta Shells (12): The perfect vessel for holding the creamy lobster filling.
Cooked Lobster Meat (1 cup, chopped): Sweet and tender, it’s the star of the dish.
Unsalted Butter (2 tbsp): Adds rich flavor for sautéing the lobster and garlic.
Garlic Cloves (2, minced): Brings a bold, aromatic kick.
Ricotta Cheese (1 cup): Creates a creamy, smooth base for the filling.
Shredded Mozzarella Cheese (1/2 cup): Adds melty, gooey texture.
Grated Parmesan Cheese (1/4 cup): Brings nutty, salty depth.
Lemon Zest (1 tsp): Adds a bright, citrusy note to balance the richness.
Chopped Fresh Parsley (2 tbsp): Adds freshness and color.
Salt and Pepper (to taste): Enhances all the flavors.

For the Sauce

Butter (2 tbsp): Forms the base of the creamy roux.
All-Purpose Flour (2 tbsp): Thickens the sauce.
Heavy Cream (1 1/2 cups): Creates a rich, velvety texture.
White Wine (1/4 cup, optional): Adds a sophisticated, tangy depth.
Grated Parmesan Cheese (1/2 cup): Melts into the sauce for cheesy goodness.
Salt, Pepper, and Nutmeg (pinch): Seasons and adds warmth to the sauce.

Substitutions and Variations

Lobster: Swap for cooked shrimp, crab, or a mix of seafood for a different twist.
Pasta: Use manicotti or large rigatoni if jumbo shells aren’t available.
Ricotta: Substitute with cottage cheese (blended smooth) or mascarpone for a richer flavor.
Heavy Cream: Use half-and-half or a dairy-free cream alternative for a lighter or vegan option.
White Wine: Replace with chicken broth or lemon juice for a non-alcoholic version.
Cheese: Swap mozzarella for fontina or use a dairy-free cheese for dietary needs.
Nutmeg: Skip or replace with a pinch of paprika for a smoky hint.

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Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Add 12 jumbo pasta shells and cook until al dente (about 8–10 minutes, per package instructions).
Drain and rinse with cold water to stop cooking. Set aside.

Tip: Slightly undercook the shells (al dente) so they hold their shape when stuffed.

Step 2: Prepare the Lobster Filling

In a skillet over medium heat, melt 2 tbsp unsalted butter.
Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
Add 1 cup chopped cooked lobster meat and cook for 1–2 minutes to warm through. Remove from heat.
In a medium bowl, combine the lobster mixture with 1 cup ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 tsp lemon zest, 2 tbsp chopped parsley, and salt and pepper to taste. Mix until well combined.

Tip: Chop the lobster finely for even distribution in the filling.

Step 3: Make the Garlic Butter Sauce

In a medium saucepan, melt 2 tbsp butter over medium heat.
Whisk in 2 tbsp all-purpose flour to form a roux and cook for 1–2 minutes until lightly golden.
Gradually whisk in 1 1/2 cups heavy cream and 1/4 cup white wine (if using), stirring constantly to avoid lumps.
Cook for 2–3 minutes until the sauce thickens slightly.
Stir in 1/2 cup grated Parmesan, a pinch of nutmeg, and salt and pepper to taste. Remove from heat.

Tip: Whisk constantly to keep the sauce smooth and creamy.

Step 4: Stuff the Shells

Preheat the oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or cooking spray.
Spoon about 1–2 tablespoons of the lobster filling into each cooked pasta shell and place them in the baking dish, open side up.

Tip: Use a small spoon or piping bag to make stuffing easier and neater.

Step 5: Assemble and Bake

Pour the garlic butter sauce evenly over the stuffed shells.
Sprinkle a little extra mozzarella or Parmesan on top for a golden finish.
Bake for 20–25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.

Tip: If the top browns too quickly, cover with foil for the last 5 minutes.

Step 6: Serve

Remove from the oven and let cool for 2–3 minutes.
Garnish with chopped fresh parsley and serve hot.

Tip: Serve immediately for the creamiest texture and best flavor.