Garlic Butter Lobster Filled Jumbo Pasta Shells

Rich lobster and cheese-filled pasta shells baked in a creamy garlic-Parmesan sauce. This recreation makes approximately 12–16 shells, serving 4–6 people.

Ingredients

Lobster filling

• 12–16 jumbo pasta shells
• 1½ cups cooked lobster meat, chopped
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and black pepper, to taste

Garlic-butter cream sauce

• 4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Pinch of red-pepper flakes, optional
• Extra lobster and parsley for the top, optional

Directions

1. Heat the oven to 375°F. Lightly butter a medium baking dish.
2. Boil the jumbo shells according to the package directions, stopping when they are just al dente. Drain and arrange them separately on a baking sheet so they don’t stick together.
3. In a mixing bowl, gently combine the lobster, ricotta, mozzarella, ¼ cup Parmesan, lemon juice and parsley. Season lightly with salt and pepper.
4. Spoon the lobster mixture generously into each shell. Arrange the filled shells open-side up in the prepared baking dish.
5. Melt the butter in a saucepan over medium heat. Add the garlic and cook for approximately 30 seconds, just until fragrant. Don’t let the garlic brown.
6. Whisk in the flour and cook for one minute. Slowly pour in the heavy cream while whisking. Simmer for 3–5 minutes, until the sauce begins coating the back of a spoon.
7. Stir ½ cup Parmesan into the sauce. Season with salt, pepper and optional red-pepper flakes.
8. Pour the sauce evenly over and around the shells. Cover the dish with foil and bake for 20 minutes.
9. Remove the foil and bake for another 5–10 minutes, until the sauce is bubbling. If desired, add a few extra lobster pieces during the final five minutes.
10. Garnish with chopped parsley and serve immediately.

My suggestion: Add ½ teaspoon of lemon zest to the filling. It brightens the lobster flavor without making the dish taste lemony. Serve with roasted asparagus, a green salad or garlic bread.