Description
Discover how to make delectable Lobster Pasta Shells with our easy recipe. Learn the secrets to perfecting this seafood delight that promises to impress every time.
Ingredients
- 2 cup (480 ml) s baby spinach (optional )
- 1 small (3-4) ounce lobster tails
- 1/2 cup (120 ml) ricotta cheese
- 1/2 cup (120 ml) shredded moz zarella cheese
- 1 teaspoon (5 ml) lemon zest
- 2 garlic cloves minced
- 1/2 teaspoon (3 ml) kosher salt
- Cayenne to taste
- 1/4 teaspoon (1 ml) smoked paprika
- Reserved lobster shells
- 1 tablespoon (15 ml) butter
- 1 teaspoon (5 ml) tomato paste
- 1 cup (240 ml) cream
- Splash of water
- 1/4 teaspoon (1 ml) salt
- Pinch cayenne
- 8 large pasta shells
- 1/3 cup (80 ml) shredded moz zarella
- 1/4 cup (60 ml) grated Parmesan cheese
- 1 teaspoon (5 ml) olive oil (optional )
- Cayenne to taste (optional )
- Pinch chopped fresh parsley (optional )
Instructions
- This step is optional, but it enhances the taste and presentation of the dish: Heat spinach in a dry skillet over medium-high flame until wilted, then transfer to a strainer. Allow it to cool, squeeze out any extra moisture, and finely chop with a knife. Chill until required.
- Using scissors, slice along the center of each lobster shell on both sides and extract the meat. Reserve the shells for making sauce. Cut the lobster tail meat open along the middle, using a knife if needed, and remove the vein if necessary. Briefly rinse under cold water to eliminate any debris.
- Dice the meat into small chunks, around 1/4-inch in size. Place them in a mixing bowl; incorporate chopped spinach, ricotta, mozzarella, lemon zest, garlic, salt, cayenne, and smoked paprika. Mix well and refrigerate until needed.
- Cut the saved lobster shells into 1-inch sections using scissors. In a saucepan, melt butter over medium-high heat and add the lobster shells. Stir and cook until the shells turn a deep red-orange hue and emit a cooked lobster aroma, about 1 to 2 minutes.
- Introduce tomato paste and stir for an additional 30 seconds. Pour in cream; rinse the measuring cup with a splash of water and add it to the saucepan. Season with salt and cayenne. Bring to a boil, lower the heat to prevent overflowing, and cook until the cream reduces and thickens slightly, enough to coat a spoon’s backside, about 4 minutes.
- Filter the lobster cream through a fine mesh strainer placed over a bowl, letting all the liquid pass through. Set the cream sauce aside for later use and discard the shells.
- Boil a large pot of salted water. Add pasta shells and cook, stirring occasionally, for 2 minutes less than the package suggests. Transfer the shells to a bowl of cold water to cool quickly, then drain thoroughly.
- Preheat your oven to 375 degrees F (190 degrees C).
- Generously fill 8 of the cooked pasta shells with the lobster mixture using a spoon.
- Pour about three-quarters of the lobster cream sauce into a 1-quart baking dish. A cake pan or a deep pie dish can also work. Evenly place the stuffed shells in the dish, ensuring they’re no more than about 1/2 inch apart.
- Sprinkle each shell with a small amount of mozzarella. Drizzle a few teaspoons of the leftover lobster cream sauce over each shell. Any extra sauce can be added to the baking dish or saved to reheat and serve with the cooked shells.
- Lightly grate Parmesan over the top and drizzle with olive oil if you wish.
- Bake in the preheated oven until the dish is bubbly, thoroughly heated, and has a golden brown top, about 25 to 30 minutes.
- Allow the dish to rest for at least 5 minutes before serving.
Notes
- Cut the lobster meat into 1/4-inch pieces for even cookingnSauté lobster shells until deep red-orange to enrich the sauce before adding creamnStrain lobster cream through a sieve for a smoother sauce
