That sounds luxurious and crowd-wow worthy 🦞🧄🍝
Here’s a rich but approachable recipe for Garlic Butter Lobster-Filled Jumbo Pasta Shells.
Garlic Butter Lobster-Filled Jumbo Pasta Shells
Ingredients (serves 4–6):
Pasta
- 20–24 jumbo pasta shells
- Salt for pasta water
Lobster Filling
- 1½ cups cooked lobster meat, chopped
- ½ cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- 1 egg
- 1 tbsp lemon juice
- ½ tsp Old Bay seasoning
- ¼ tsp black pepper
- 1 tbsp fresh parsley, chopped
Garlic Butter Sauce
- 6 tbsp butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan
- Salt & pepper, to taste
- Optional: pinch of red pepper flakes
Instructions:
- Cook shells:
Boil jumbo shells in salted water until just al dente. Drain and lay on a baking sheet to cool. - Make filling:
In a bowl, mix lobster, ricotta, mozzarella, Parmesan, egg, lemon juice, Old Bay, pepper, and parsley. - Stuff shells:
Gently fill each shell with lobster mixture and arrange in a greased 9×13-inch baking dish. - Make garlic butter sauce:
Melt butter in a saucepan over medium heat. Add garlic and sauté 30 seconds.
Stir in cream, Parmesan, salt, pepper, and red pepper flakes. Simmer 2–3 minutes until slightly thickened. - Assemble:
Pour garlic butter sauce evenly over the stuffed shells. - Bake:
Cover with foil and bake at 375°F (190°C) for 25 minutes.
Uncover and bake another 10 minutes until bubbly and lightly golden. - Serve:
Garnish with fresh parsley and extra Parmesan. Serve hot.
⭐ Pro Tips:
- Don’t overcook lobster—it should be just warmed through in the oven.
- Add a little white wine to the sauce for restaurant-style flavor.
- Frozen lobster works well—thaw and drain thoroughly.
🔄 Variations:
- Extra cheesy: Add shredded Gruyère or fontina.
- Lemon garlic version: Add lemon zest to the filling.
- Seafood combo: Mix in shrimp or crab.
If you want, I can also give you a lighter version, a make-ahead freezer version, or a cajun-style spicy twist 🦞🔥
