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.
5. Bake:
· Pour the remaining garlic butter sauce evenly over the top of the stuffed shells.
· Sprinkle the shredded mozzarella and extra Parmesan cheese over the top.
· Cover the dish tightly with aluminum foil and bake for 20 minutes.
· Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and bubbly and the filling is heated through.
6. Serve:
· Let the shells rest for 5-10 minutes before serving. They will be very hot!
· Garnish with fresh chopped parsley or chives and serve immediately.
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Chef’s Notes & Tips
1. Lobster Meat: You can use freshly steamed lobster, high-quality pre-cooked lobster meat from the seafood counter, or even thawed frozen lobster tails or claw meat. For a more budget-friendly version, you can substitute half the lobster with large shrimp (prawns) or scallops.
2. Wine Substitute: If you prefer not to cook with wine, you can simply omit it. Use an additional ¼ cup of chicken or seafood stock instead.
3. Make Ahead: This is a great dish for entertaining. 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 covered baking time since it will be cold from the fridge.
4. Preventing Dry Shells: The 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