Absolutely! This is a spectacular dish that’s perfect for a special occasion or when you want to impress. It combines the luxurious taste of lobster with the comforting, cheesy goodness of stuffed pasta shells.
Here is a detailed recipe for Garlic Butter Lobster Filled Jumbo Pasta Shells.
Garlic Butter Lobster Stuffed Shells
This recipe creates a rich, decadent meal with a creamy lobster filling and a bubbly, golden-brown cheese topping.
Yields: 4-6 servings
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients
· For the Pasta & Lobster:
· 18-20 jumbo pasta shells
· 1 lb cooked lobster meat, chopped (see note below)
· 2 tablespoons butter
· For the Garlic Butter Sauce:
· ½ cup (1 stick) unsalted butter
· 4-5 large cloves garlic, minced
· ¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio), optional
· 1 teaspoon fresh lemon juice
· 2 tablespoons chopped fresh parsley
· Pinch of red pepper flakes (optional)
· For the Creamy Filling:
· 8 oz (226g) ricotta cheese, whole milk preferred
· 4 oz (115g) cream cheese, softened
· 1 cup shredded mozzarella cheese, divided
· ½ cup grated Parmesan cheese, divided
· 1 large egg yolk (helps bind the filling)
· Salt and freshly ground black pepper to taste
· For Topping:
· Additional ¼ cup shredded mozzarella
· Additional 2 tablespoons grated Parmesan
· Chopped fresh parsley or chives for garnish
Instructions
- Cook the Pasta Shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions, but aim for al dente (firm to the bite). They will continue to cook in the oven. Drain carefully and rinse with cool water to stop the cooking process. Drizzle with a little oil to prevent sticking and set aside.
- Sauté the Lobster: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped lobster meat and sauté for just 1-2 minutes to warm through. Be careful not to overcook. Remove the lobster from the skillet and set aside.
- Make the Garlic Butter Sauce: In the same skillet, melt the ½ cup of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. If using wine, pour it in and let it simmer for 1-2 minutes until reduced by half. Stir in the lemon juice, parsley, and optional red pepper flakes. Remove from heat.
- Prepare the Filling: In a large mixing bowl, combine the ricotta, cream cheese, ¾ cup of the mozzarella, ¼ cup of the Parmesan, and the egg yolk. Season with salt and pepper. Pour in about ⅔ of the prepared garlic butter sauce and mix well. Gently fold in the sautéed lobster meat.
- Assemble the Dish: Spread a thin layer of the remaining garlic butter sauce on the bottom of a 9×13 inch baking dish. Using a spoon or a small cookie scoop, carefully fill each pasta shell with the lobster and cheese mixture. Place them seam-side up in the prepared baking dish.
- Top and Bake: Drizzle the remaining garlic butter sauce over the top of the filled shells. Sprinkle with the reserved ¼ cup mozzarella and 2 tablespoons of Parmesan cheese.
- Bake: Cover the dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
- Serve: Let the dish rest for 5 minutes before serving. This allows the filling to set slightly. Garnish with fresh parsley or chives. Serve immediately.
Important Notes & Tips
· Lobster Meat: You can use:
· Fresh Lobster Tails: The best option. Steam or boil 3-4 (6-8 oz) tails, then remove the meat.
· Pre-Cooked Lobster Meat: Available at many seafood counters; a great time-saver.
· Langoustines or Large Shrimp: A more affordable but still delicious substitute. Chop them to a similar size.
· Don’t Overcook the Pasta: This is crucial! Overcooked shells will tear when you try to fill them. Al dente is key.
· Ricotta Drainage: If your ricotta seems watery, place it in a fine-mesh strainer for 15-20 minutes before using to drain excess liquid. This prevents a runny filling.
· Make-Ahead Option: You can assemble the entire dish up to a day in advance. Cover tightly and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be cold.
· Extra Richness: For an even more decadent sauce, stir in 2-3 tablespoons of heavy cream after you’ve made the garlic butter sauce.
· Wine Substitute: If you don’t cook with wine, you can substitute it with an equal amount of chicken or seafood broth with an extra teaspoon of lemon juice.
This dish is truly a showstopper. Enjoy your luxurious meal