Description
Decadent lobster stuffed shells in a creamy Parmesan sauce — a gourmet take on comfort food perfect for special dinners or indulgent weeknights.
Ingredients
12 jumbo pasta shells
1 cup cooked lobster meat (chopped)
2 tbsp unsalted butter
2 cloves garlic (minced)
1/4 cup finely chopped onion
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
Salt and pepper to taste
2 tbsp chopped fresh parsley
2 tbsp unsalted butter (for sauce)
2 tbsp all-purpose flour
1 1/2 cups whole milk
1/4 cup grated Parmesan cheese (for sauce)
Salt and pepper to taste (for sauce)
Pinch of nutmeg (optional)
Instructions
Preheat oven to 375°F (190°C).
Cook pasta shells until al dente, about 8–9 minutes. Drain and rinse with cold water.
Sauté onion and garlic in butter, add lobster, and cook briefly. Let cool.
Mix cheeses, egg, parsley, salt, and pepper. Stir in lobster mixture.
Stuff each shell with cheese-lobster filling.
Make a roux with butter and flour, whisk in milk, and cook until thickened.
Add Parmesan, salt, pepper, and nutmeg to the sauce. Stir until smooth.
Spread some sauce in a greased baking dish. Place stuffed shells on top and cover with remaining sauce.
Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes.
Garnish with parsley and extra Parmesan before serving.
Notes
You can substitute crab or shrimp if lobster is not available. To enhance flavor, consider adding a splash of white wine to the cream sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American