Ah, that’s a luxurious twist on classic stuffed shells! Here’s a full recipe for Lobster-Stuffed Pasta Shells in Creamy Alfredo Sauce—rich, indulgent, and perfect for a special dinner.
Ingredients (Serves 4)
For the Lobster Filling:
- 1 lb cooked lobster meat, chopped
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 egg, lightly beaten
- 2 garlic cloves, minced
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
For the Alfredo Sauce:
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
Other:
- 20–25 jumbo pasta shells, cooked al dente
- Extra shredded mozzarella and Parmesan for topping
- Chopped parsley, for garnish
Instructions
1. Preheat and Prep:
- Preheat oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
2. Make the Lobster Filling:
- In a large bowl, combine chopped lobster, ricotta, Parmesan, mozzarella, egg, minced garlic, lemon zest, parsley, salt, and pepper.
- Mix gently until well combined.
3. Make the Alfredo Sauce:
- In a medium saucepan, melt butter over medium heat.
- Add garlic and sauté for 1–2 minutes until fragrant.
- Stir in heavy cream and bring to a gentle simmer.
- Add Parmesan cheese gradually, stirring until smooth and creamy.
- Season with salt, pepper, and a pinch of nutmeg (if using). Remove from heat.
4. Stuff the Shells:
- Spread a thin layer of Alfredo sauce on the bottom of a baking dish.
- Carefully fill each cooked pasta shell with the lobster mixture and arrange them in the dish.
- Pour the remaining Alfredo sauce evenly over the stuffed shells.
- Sprinkle extra mozzarella and Parmesan on top for a golden crust.
5. Bake:
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10–15 minutes until bubbly and golden on top.
6. Serve:
- Garnish with chopped parsley and a drizzle of lemon juice if desired.
- Serve hot with a crisp salad or garlic bread.
Tips for Success:
- Use fresh or high-quality cooked lobster for the best flavor.
- Don’t overfill the shells—they can burst during baking.
- For extra richness, mix a little cream into the lobster filling itself.
- Can be made ahead: assemble, cover tightly, refrigerate, and bake when ready.
If you want, I can also give a quick version using frozen lobster tails that keeps all the flavor but cuts prep time in half. It’s perfect for a weeknight splurge!
Do you want me to do that?
