Of course! This is a fantastic and impressive dish. It combines the sweet, luxurious taste of lobster with rich garlic butter sauce, all stuffed into comforting pasta shells. Here is a detailed, recipe-style guide to creating this restaurant-quality meal at home.
Garlic Butter Lobster-Filled Jumbo Pasta Shells
This recipe features a creamy lobster filling nestled in jumbo pasta shells, smothered in a decadent garlic butter sauce and baked until bubbly and golden.
Yield: 4-6 servings (makes about 18-20 shells) Prep time: 45 minutes Cook time: 30 minutes
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Ingredients
For the Lobster Filling:
· 1 lb (450g) cooked lobster meat, chopped into ½-inch pieces (see note #1)
· 12 oz (340g) jumbo pasta shells (about 20-24 shells)
· 8 oz (225g) whole-milk ricotta cheese
· 4 oz (115g) cream cheese, softened at room temperature
· ½ cup (50g) grated Parmesan cheese, plus more for topping
· 1 large egg, lightly beaten
· 2 tbsp fresh chives, finely chopped
· 1 tbsp fresh parsley, finely chopped
· 1 tsp lemon zest
· Salt and freshly ground black pepper to taste
For the Garlic Butter Sauce:
· ½ cup (1 stick / 115g) unsalted butter
· 6-8 large cloves garlic, minced
· ½ cup (120ml) heavy cream
· ½ cup (120ml) low-sodium chicken or seafood stock
· ¼ cup (60ml) dry white wine (like Sauvignon Blanc), optional (see note #2)
· 2 tbsp fresh parsley, chopped
· 1 tbsp fresh lemon juice
· Pinch of red pepper flakes (optional)
For Topping:
· 1 cup (100g) shredded mozzarella or Italian blend cheese
· 2 tbsp grated Parmesan cheese
· Fresh parsley or chives for garnish
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Instructions
1. Cook the Pasta Shells:
· Bring a large pot of generously salted water to a boil.
· Add the jumbo shells and cook for 1-2 minutes less than the package instructions for al dente. They will finish cooking in the oven, and this prevents them from becoming mushy.
· Drain carefully and rinse with cool water to stop the cooking process. Drizzle with a little olive oil to prevent sticking and set aside.
2. Prepare the Garlic Butter Sauce:
· In a medium saucepan or skillet, melt the butter over medium heat.
· Add the minced garlic and cook for 1-2 minutes until fragrant. Do not let it brown.
· If using, add the white wine and let it simmer for 2 minutes until reduced slightly.
· Whisk in the heavy cream, stock, lemon juice, and a pinch of red pepper flakes (if using). Bring to a gentle simmer and let it cook for 3-4 minutes until it slightly thickens.
· Remove from heat and stir in the fresh parsley. Season with salt and pepper to taste. Set aside.
3. Make the Lobster Filling:
· In a large bowl, combine the ricotta, cream cheese, Parmesan cheese, and beaten egg. Mix until smooth.
· Gently fold in the chopped lobster meat, chives, parsley, and lemon zest.
· Season carefully with salt and pepper. Taste and adjust seasoning. Be gentle to keep the lobster pieces intact.
4. 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.
· Take a cooked pasta shell in your hand and carefully fill it with a heaping tablespoon of the lobster mixture. Place it seam-side up in the prepared baking dish. Repeat with the remaining shells and filling.sauce on the bottom and over the top is crucial. It steams the shells and keeps everything moist and flavorful during baking. Don’t skip it!
5. Serving Suggestion: This is a rich dish. Serve it with a simple green salad with a light vinaigrette and some crusty bread to soak up the incredible garlic butter sauce.
Enjoy your incredibly delicious and impressive meal