Of course! This recipe for Garlic Butter Lobster-Filled Jumbo Pasta Shells is the ultimate fusion of luxurious surf and comforting turf. It’s an impressive, decadent dish perfect for a special occasion or a date night at home.
Here is a detailed, recipe-formatted guide.
Garlic Butter Lobster-Filled Jumbo Pasta Shells
This dish features tender jumbo pasta shells stuffed with a rich, creamy lobster and ricotta filling, baked in a garlic butter sauce and topped with a golden, bubbly cheese crust.
Yield: 4-6 servings (about 18-20 shells)
Prep Time: 30 minutes
Cook Time: 30 minutes
Bake Time: 25 minutes
Ingredients
For the Pasta & Filling:
· 18-20 jumbo pasta shells
· 1 lb (450g) cooked lobster meat, chopped (from about 3-4 tails)
· 1 (15 oz) container whole milk ricotta cheese
· 1 large egg
· ½ cup grated Parmesan cheese, plus more for topping
· ¾ cup shredded mozzarella cheese, divided
· 2 tablespoons fresh parsley, chopped, plus more for garnish
· 1 teaspoon lemon zest
· Salt and freshly ground black pepper to taste
· Pinch of nutmeg (optional)
For the Garlic Butter Sauce:
· ½ cup (1 stick / 113g) unsalted butter
· 4-5 large cloves garlic, minced
· ¼ cup all-purpose flour
· 2 cups whole milk, warmed
· ½ cup seafood stock or dry white wine (like Chardonnay)
· 2 tablespoons fresh lemon juice
· 1 teaspoon Dijon mustard
· Salt and white pepper to taste
Instructions
- Cook the Pasta:
· Bring a large pot of generously salted water to a boil. Add the jumbo shells and cook according to package directions until al dente (usually 9-11 minutes). They should still be firm enough to handle without tearing.
· Drain carefully and rinse with cool water to stop the cooking process. Drizzle with a little olive oil to prevent sticking and set aside.
- Prepare the Lobster Filling:
· In a large bowl, combine the chopped lobster meat, ricotta, egg, Parmesan cheese, ½ cup of the mozzarella, parsley, lemon zest, salt, pepper, and nutmeg (if using).
· Gently fold everything together until just combined. Be careful not to break up the lobster meat too much.
- Make the Garlic Butter Sauce (Béchamel Base):
· In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
· Whisk in the flour and cook for 1-2 minutes to form a roux (it should be bubbly and pale golden).
· Gradually whisk in the warm milk, ensuring no lumps form. Continue whisking until the mixture begins to thicken.
· Whisk in the seafood stock (or wine), lemon juice, and Dijon mustard.
· Bring the sauce to a gentle simmer and cook for 2-3 minutes until smooth and creamy. Season with salt and white pepper. Remove from heat.
- Assemble the Dish:
· Preheat your oven to 375°F (190°C).
· Spread about ½ cup of the garlic butter sauce evenly on the bottom of a 9×13 inch baking dish.
· Using a spoon or a small cookie scoop, fill each pasta shell with the lobster and ricotta mixture. Place them seam-side up in the baking dish.
· Pour the remaining garlic butter sauce evenly over the top of the stuffed shells.
· Sprinkle with the remaining ¼ cup of mozzarella cheese and a little more Parmesan.
- Bake:
· Cover the dish tightly with foil and bake for 20 minutes.
· Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and the sauce is bubbly around the edges.
· For a golden top, broil for the last 1-2 minutes (watch closely!).
- Serve:
· Remove from the oven and let it rest for 5-10 minutes. This allows the sauce to set slightly, making it easier to serve.
· Garnish with fresh parsley and an extra squeeze of lemon juice. Serve immediately.
Chef’s Notes & Tips for Success:
· Lobster Shortcut: Using pre-cooked lobster meat from the seafood counter is the biggest time-saver. You can also steam or boil lobster tails at home, let them cool, and then remove the meat.
· Prevent Soggy Shells: Cooking the pasta al dente is crucial, as it will continue to absorb liquid and cook in the oven.
· Wine Substitute: If you don’t use wine, you can substitute with an additional ½ cup of seafood or chicken stock mixed with 1 tablespoon of lemon juice.
· Make-Ahead: This is a fantastic make-ahead dish. Assemble the shells in the dish with the sauce, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the covered baking time.
· Luxury Upgrade: Stir 2 tablespoons of chopped fresh tarragon or chives into the filling for an elegant, classic lobster flavor pairing.
· Serving Suggestion: This rich dish is a meal on its own, but it pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Enjoy your incredibly decadent and impressive homemade pasta creation!