Description
Indulge in our delicious Lobster Alfredo Cups recipe, a perfect blend of creamy Alfredo sauce and succulent lobster meat in crispy pastry cups. Try it now!
Ingredients
- Lobster meat, cooked and chopped – 1 cup (240 ml) (about 150 grams)
- Pasta shells, large – 12 shells
- Butter – 2 tablespoon (30 ml) s (28 grams)
- Garlic, minced – 2 cloves
- Heavy cream – 1 cup (240 ml) (240 milliliters)
- Parmesan cheese, grated – 1 cup (240 ml) (100 grams)
- Mozzarella cheese, shredded – 1/2 cup (120 ml) (50 grams)
- Salt – 1/2 teaspoon (3 ml) (about 3 grams)
- Black pepper – 1/4 teaspoon (1 ml) (about 1 gram)
- Parsley, chopped – 2 tablespoon (30 ml) s (8 grams)
- Lemon juice – 1 tablespoon (15 ml) (15 milliliters)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta shells according to package instructions until al dente, then drain and set aside.
- In a saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and stir to combine.
- Gradually add the Parmesan cheese, stirring continuously until melted and smooth.
- Season the sauce with salt and black pepper.
- Stir in the chopped lobster meat and lemon juice, mixing well.
- Remove the saucepan from heat and set aside to cool slightly.
- Fill each pasta shell with the lobster Alfredo mixture.
- Place the filled shells in a baking dish.
- Sprinkle the shredded mozzarella cheese evenly over the shells.
- Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped parsley before serving.
Notes
- Chop the lobster meat into small, bite-sized pieces for even distribution in the dish.
- Be cautious not to overcook the pasta shells to maintain their shape and texture with the Alfredo mixture.
- Enhance the sauce’s flavor and creaminess by using freshly grated Parmesan cheese.
