Garlic Butter Lobster-Filled Jumbo Pasta Shells

 

A luxurious dish featuring tender jumbo pasta shells stuffed with a creamy, garlicky lobster and cheese filling, all smothered in a rich Parmesan cream sauce.

Ingredients

For the Shells & Filling:

• 12 jumbo pasta shells

• 1 cup cooked lobster meat, chopped

• 2 tbsp unsalted butter

• 2 garlic cloves, minced

• 1 cup ricotta cheese

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 1 tsp lemon zest

• 2 tbsp fresh parsley, chopped

• Salt and pepper, to taste

For the Garlic Butter Cream Sauce:

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1½ cups heavy cream

• ¼ cup white wine (optional, but highly recommended)

• ½ cup grated Parmesan cheese

• A pinch of nutmeg

• Salt and pepper, to taste

Instructions:

1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente (about 10–12 minutes). Drain and rinse immediately with cold water to stop the cooking process. Set aside.

2. Sauté the Lobster: In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the chopped lobster meat and cook for 1–2 minutes just to warm through. Remove from heat and let cool slightly.

3. Make the Filling: In a medium bowl, combine the warmed lobster and garlic, ricotta, mozzarella, Parmesan, lemon zest, and parsley. Season with salt and pepper. Mix gently until the ingredients are evenly and creamily combined.

4. Prepare the Cream Sauce: In a saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the heavy cream and white wine (if using), whisking constantly to prevent lumps. Bring the sauce to a gentle simmer and cook for 3-5 minutes, whisking often, until it has thickened. Remove from heat and stir in the Parmesan cheese, nutmeg, salt, and pepper.

5. Assemble the Dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Spoon a heaping amount of the lobster filling into each cooked pasta shell. Arrange the filled shells in a single layer in the prepared dish.

6. Add Sauce and Bake: Pour the prepared garlic butter cream sauce evenly over the top of the stuffed shells. Sprinkle with a little extra mozzarella or Parmesan, if desired. Bake for 20–25 minutes, or until the sauce is bubbly and the tops are lightly golden.

7. Serve: Garnish with additional chopped parsley and serve immediately.