Description
Discover how to make delicious Garlic Butter Lobster Stuffed Shells with our easy recipe. Perfect for seafood lovers, learn tips to elevate this gourmet dish today!
Ingredients
- 2 cups ricotta cheese (475 ml)
- 1 cup shredded moz zarella cheese (115 g)
- 1/2 cup grated Parmesan cheese (50 g)
- 1 pound cooked lobster meat, chopped (450 g)
- 1/4 cup unsalted butter (57 g)
- 4 cloves garlic, minced
- 1 tablespoon lemon juice (15 ml)
- 1 tablespoon chopped fresh parsley (15 g)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon black pepper (2.5 g)
- 12 jumbo pasta shells
- 2 cups marinara sauce (475 ml)
- 1/4 cup heavy cream (60 ml)
Instructions
- Preheat oven to 350°F (175°C).
- Boil a large pot of salted water.
- Cook pasta shells in boiling water until al dente, then drain and set aside.
- In a skillet, melt butter over medium heat.
- Add minced garlic to the skillet and sauté until fragrant.
- Stir in lemon juice and remove from heat.
- In a large bowl, combine ricotta, mozzarella, and Parmesan cheeses.
- Add chopped lobster, sautéed garlic butter, parsley, salt, and pepper to the cheese mixture.
- Mix the filling ingredients until well combined.
- Fill each pasta shell with the lobster and cheese mixture.
- Spread half of the marinara sauce in the bottom of a baking dish.
- Arrange stuffed shells in the baking dish on top of the sauce.
- Pour remaining marinara sauce over the stuffed shells.
- Drizzle heavy cream evenly over the top.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the top is bubbly.
- Garnish with additional parsley, if desired.
- Serve hot.
Notes
- Sauté garlic until just fragrant to prevent bitterness in the filling
- Use freshly grated Parmesan to enrich flavor and texture
- Allow shells to rest post-baking for flavors to blend and cheese to firm up
