Garlic Butter Lobster-Filled Jumbo Pasta Shells

Introduction

Garlic Butter Lobster-Filled Jumbo Pasta Shells are an indulgent Italian-American dish that feels restaurant-quality yet surprisingly easy to make at home. Tender lobster meat is tucked into jumbo pasta shells and baked gently in a rich garlic butter cream sauce until perfectly silky and flavorful. This elegant pasta is ideal for special occasions, date nights, or whenever you want to serve something truly impressive.

Ingredients

Pasta & Filling

• 16 jumbo pasta shells (conchiglioni)
• 1½ cups cooked lobster meat, chopped
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Garlic Butter Sauce

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken or seafood broth
• ¼ cup grated Parmesan cheese
• ¼ teaspoon black pepper
• Salt to taste

Garnish

• Fresh parsley
• Extra Parmesan cheese

Instructions

1. Cook the pasta shells
   Bring a large pot of salted water to a boil. Cook the jumbo shells until just al dente. Drain and set aside.
2. Prepare the lobster filling
   In a bowl, combine lobster meat, ricotta, Parmesan, parsley, salt, and pepper. Mix gently to avoid breaking up the lobster too much.
3. Make the garlic butter sauce
   In a skillet over medium heat, melt the butter. Add garlic and sauté for 30 seconds until fragrant. Pour in cream and broth, then stir in Parmesan, salt, and pepper. Simmer for 3–4 minutes until slightly thickened.
4. Assemble the shells
   Spoon the lobster mixture into each cooked shell. Arrange them in a greased baking dish.
5. Add the sauce
   Pour the garlic butter sauce evenly over the stuffed shells.
6. Bake
   Bake at 375°F (190°C) for 20–25 minutes, until heated through and gently bubbling.
7. Serve
   Garnish with fresh parsley and extra Parmesan. Serve warm.

Tips

• Do not overcook the pasta shells—they should be firm enough to hold the filling
• Fresh lobster gives the best flavor, but high-quality frozen lobster works well
• Add a pinch of red pepper flakes for gentle heat
• Serve with garlic bread or a crisp green salad

FAQs

1. Can I use shrimp or crab instead of lobster?
Yes, shrimp or lump crab meat are excellent substitutes.

2. Can I make this dish ahead of time?
Yes. Assemble the shells, cover, and refrigerate for up to 24 hours before baking.

3. Is this dish spicy?
No, it’s mild and buttery, but you can add chili flakes if desired.

Nutrition

Calories: 520 | Fiber: 2g | Protein: 32g | Carbohydrates: 36g | Fat: 28g