If you’re craving a luxurious, creamy pasta dish that feels like a special occasion meal, these Lobster-Stuffed Shells in Creamy Sauce are exactly what you need. Inspired by a family favorite, this dish combines tender pasta shells, perfectly cooked lobster, and a rich, velvety sauce that will have you coming back for more. It’s the perfect meal to enjoy on a cozy evening or when hosting guests who deserve a treat!
Ingredients
Serves 4
12-15 large pasta shells (Conchiglie)
1 lb cooked lobster meat (fresh or frozen)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup heavy cream
2 tbsp butter
2 cloves garlic, minced
1 tbsp fresh parsley, chopped (plus extra for garnish)
1 tbsp lemon juice
Salt and pepper, to taste
For the sauce:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken or seafood broth
½ cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
Cook the pasta shells:
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente (about 8-10 minutes). Drain and set aside to cool.
Prepare the lobster filling:
In a medium bowl, combine the ricotta, shredded mozzarella, grated Parmesan, and the lobster meat. Add the minced garlic, lemon juice, chopped parsley, and a pinch of salt and pepper. Stir until everything is well-mixed and set aside.
Stuff the pasta shells:
Carefully stuff each pasta shell with the lobster and cheese mixture. Arrange the stuffed shells in a baking dish, making sure they are placed side by side in a single layer.
Make the creamy sauce:
In a saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Pour in the heavy cream and chicken or seafood broth. Stir in the Parmesan cheese, salt, and pepper, and let the sauce simmer for 4-5 minutes, allowing it to thicken slightly.
Assemble the dish:
Pour the creamy sauce evenly over the stuffed shells in the baking dish. If there is any leftover cheese, sprinkle it on top of the shells for a golden, bubbly finish.
Bake:
Preheat your oven to 375°F (190°C). Bake the stuffed shells in the preheated oven for 20-25 minutes, or until the cheese on top is melted and golden.
Garnish and serve:
Once baked, remove from the oven and garnish with fresh parsley. Serve the lobster-stuffed shells hot and enjoy the creamy, rich flavors!
Serving Suggestions
These lobster-stuffed shells are best served with a side of garlic bread or a simple green salad for a complete meal. The rich, creamy sauce pairs perfectly with a light, crisp white wine like Chardonnay or Sauvignon Blanc.
Notes
Lobster: You can use fresh, cooked lobster or opt for frozen lobster meat. If you’re in a pinch, store-bought lobster meat works just as well!
Cheese: For a different flavor profile, you can swap the ricotta with mascarpone cheese or use a combination of different cheeses like gouda for added depth.
Make Ahead: You can stuff the shells and prepare the sauce a day ahead. Just cover and refrigerate. When you’re ready, bake as instructed, adding a few extra minutes if needed.
Lobster-Stuffed Shells in Creamy Sauce
