Garlic Butter Lobster Stuffed Shells
Servings: 4‑6 people
Prep Time: ≈ 30 minutes
Cook Time: ≈ 25‑30 minutes
Total Time: ≈ 1 hour (including prep + baking)
Why it’s Special
Lobster is luxurious and sweet; garlic‑butter and creamy cheeses amplify that without masking the flavor.
Jumbo pasta shells are perfect “boats” for stuffing: easy to eat, pretty to present.
The garlic butter cream sauce pulls it all together and gives lush texture + flavor.
Great for special occasions, dinner guests, or when you want something “to die for.”
Ingredients
Here are the ingredients you’ll need. I’ll also include optional extras and substitutions.
Component Ingredient Quantity Purpose / Notes
Pasta / Shells Jumbo pasta shells ≈ 12‑16 shells Big enough to stuff; cook al‑dente so they hold shape.
Seafood Filling Cooked lobster meat (tail/claw), chopped ~ 1 to 1¼ cups (≈ 200‑250 g) If pre‑cooked lobster is hard to get, use fresh and cook/tail first.
Cheeses (Filling) Ricotta cheese ~ ½ to 1 cup Adds creaminess and helps binding.
Mozzarella, shredded ~ ½ cup For melt & stretch.
Parmesan or Pecorino, grated ~ ¼ cup Adds salty, nutty depth.
Flavorings for Filling Garlic, minced 2‑3 cloves Be careful not to burn.
Fresh parsley, chopped ~ 1‑2 Tbsp Brightens flavor.
Lemon zest / juice ~ 1 tsp zest, maybe some juice Adds freshness to cut richness.
Salt & pepper To taste Adjust carefully—lobster and cheese already have salt.
Garlic Butter Cream Sauce Unsalted butter ~ 2‑3 Tbsp (for sauce base)
Garlic, minced 2‑3 cloves more For sauce, in addition to filling.
All‑purpose flour ~ 1‑2 Tbsp To thicken sauce (roux).
Heavy cream ~ 1 to 1¼ cups For richness; you can mix in milk if needed.
White wine (optional) ~ ¼ cup Helps add depth; can substitute with more broth if desired.
Parmesan cheese (grated) ~ ¼‑½ cup Helps thicken sauce and flavor.
Nutmeg (pinch, optional) Optional Subtle warmth; use sparingly.
Salt, pepper To taste
Topping / Finishing Extra mozzarella or cheese blend ~ ½ cup To create bubbly golden top.
Fresh parsley or chives For garnish
Others Butter for greasing dish 1 Tbsp or so
Cooking oil or some butter For sautéing garlic etc.
Equipment Needed
Large pot for boiling jumbo shells
Colander or strainer
Large skillet or saucepan for sauce and filling prep
Baking dish (oval or rectangular, deep enough to accommodate shells + sauce)
Spoon / spatula / whisk
Measuring cups & spoons
Oven preheated to bake
Step‑by‑Step Method
Here is how you make Garlic Butter Lobster Stuffed Shells, in full detail.
Step 1: Prepare the Pasta Shells
Bring a large pot of salted water to a rolling boil. (Salt helps flavor the shells.)
Add the jumbo pasta shells. Cook them just until al‑dente—slightly under what the package says (maybe 1‑2 minutes less), so they hold up when stuffed and baked.
Once cooked, drain shells and rinse under cold water (or run cold water through) to stop further cooking and prevent sticking. Place on a tray or plate, shell openings up, so you can stuff.
Step 2: Prepare the Lobster Meat
If using fresh lobster tails: cook them (boil, steam, or bake) until just done, let cool, remove meat from shell, chop into bite‑sized pieces. (Don’t overcook, will dry out.)
If using pre‑cooked lobster (leftovers, or store bought), ensure pieces are not too large; chop neatly so they fit nicely in shells.
Step 3: Make the Filling
In a bowl, combine chopped lobster meat + ricotta + shredded mozzarella + Parmesan + minced garlic + chopped parsley + lemon zest + a pinch of salt & pepper. Mix gently but thoroughly. Taste a bit (raw cheese + lobster) and adjust seasoning. If filling feels dry, you can add a tablespoon or two of cream or a touch of the garlic butter sauce (later) to loosen.
Step 4: Make the Garlic Butter Cream Sauce
In a skillet or saucepan, melt butter over medium heat. Add minced garlic, stir, sauté until fragrant (≈ 1 minute). Be careful not to burn garlic—it gets bitter fast.
Sprinkle in flour; whisk constantly to form a light roux. Cook for ~1 minute to cook off raw flour taste.
Slowly whisk in heavy cream (and wine if using) bit by bit, ensuring a smooth blend. Keep whisking to avoid lumps.
Add grated Parmesan; stir until melted. Season with salt, pepper, and optional nutmeg (just a pinch). The sauce should thicken slightly; it doesn’t have to be super thick since baking will help.
Step 5: Stuff the Shells
Preheat oven to 375°F (≈ 190°C). Butter or grease your baking dish lightly (so shells don’t stick).
Spoon the lobster‑cheese filling into each shell, filling them generously. Place the stuffed shells in the baking dish, open side up, snug but not smashed together.
Step 6: Assemble & Bake
Pour some of the garlic butter cream sauce across the bottom of baking dish so shells sit in sauce. Then pour remaining sauce evenly over all shells.
Sprinkle extra mozzarella or cheese blend over the top for golden cheesy crust.
Cover loosely with foil (optional, for first part of bake) to prevent the top cheese burning. Bake for about 20 minutes. After 15‑20 minutes, remove foil and bake additional ~5‑10 minutes or broil for a minute until top is golden and bubbly.
Step 7: Rest & Serve
Once baked, remove from oven and let it rest ~5 minutes. This helps sauce thicken slightly and shells settle.
Garnish with fresh parsley or chives. If you like a brighter flavor, squeeze a little lemon juice over before serving.
Serve warm. Great with a side of garlic bread, light salad, steamed vegetables—something to cut the richness.
Tips & Tricks for Perfection
Don’t overcook lobster — overcooked lobster becomes rubbery. It’s better to undercook a bit and let baking finish it.
Al dente pasta — under‑cooking pasta gives you a nicer final texture; pasta that’s too soft will turn mushy after stuffing + baking.
Garlic butter sauce: make sure your butter is browned lightly if you like deeper flavor, and keep rolling whisk to avoid scorching.
Cheese choices: Mozzarella gives stretch; Parmesan gives salt & depth; you can also add fontina, Gruyère, or even a little fontina or smoked cheese for twist.
Wine in sauce: optional but adds depth—use a dry white wine, deglaze after roux if using. If not using wine, extra broth or cream works.
Balance richness with brightness: lemon zest, lemon juice, parsley help cut all the creamy + buttery heaviness.
Make ahead option: You can stuff shells, pour sauce, cover dish, then refrigerate up to a few hours before baking. Bring to room temperature before baking.
Leftovers reheat well: Cover with foil, bake at ~350°F until warmed through; add a splash of cream or milk if sauce has thickened too much.
Variations
Here are creative ways to adapt or change up this dish:
Spicy version: add red pepper flakes or a bit of cayenne to the sauce or filling.
Herb infusion: thyme, tarragon, basil, or chives in filling or sauce.
Seafood mix: instead of only lobster, mix lobster + shrimp + crab meat.
Veggie addition: chopped spinach (wilted), mushrooms, or roasted bell peppers added to filling.
Cheesy twist: add a layer of breadcrumbs + Parmesan on top before the final broil for crunchy crust.
Tomato cream version: stir in some tomato paste or diced tomatoes into the sauce for rosiness; gives a different flavor profile.
Dairy‑alternate: use lighter cream or half & half; or heavy cream substitutes if needed.
Full Example Recipe (Precise Version)
Here’s a printable version you can follow exactly.
Garlic Butter Lobster Stuffed Shells
Servings: 5‑6
Ingredients:
12 jumbo pasta shells
1¼ cups cooked lobster meat, chopped (tail/claw)
½ cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 Tbsp unsalted butter (for filling)
2 garlic cloves, minced (for filling)
1 tsp lemon zest
1‑2 Tbsp fresh parsley, chopped
Salt & freshly ground black pepper
Garlic Butter Cream Sauce:
3 Tbsp unsalted butter
2‑3 garlic cloves, minced
1‑2 Tbsp all‑purpose flour
1¼ cups heavy cream (or mix with milk)
Optional: ¼ cup dry white wine
½ cup Parmesan cheese grated
Pinch nutmeg (optional)
Salt & pepper
Topping:
~ ½ cup extra mozzarella/cheese blend
Fresh parsley/chives
Lemon slices (optional garnish)
Instructions:
Preheat oven to 375°F (≈190°C). Butter your baking dish.
Bring salted water to boil; cook pasta shells al dente, drain and rinse cold.
In mixing bowl: combine lobster + ricotta + mozzarella + Parmesan + garlic + lemon zest + parsley + salt & pepper. Set aside.
Make the sauce: melt butter in saucepan, sauté garlic until fragrant, add flour to make roux, whisk in cream (and wine if using), add Parmesan, season, cook until sauce thickens just slightly. Remove from heat.
Stuff each shell: spoon filling into shells. Arrange shells in baking dish.
Pour sauce over shells; ensure each shell gets sauce. Sprinkle topping cheese.
Bake covered for approx 20 minutes; remove foil and bake or broil additional ~5 minutes until top is golden and bubbly.
Remove, rest ~5 minutes; garnish with parsley; serve hot with lemon if desired.
Pairings & Serving Suggestions
Serve with crusty garlic bread or a baguette to soak up sauce.
Light salad (arugula, mixed greens) with lemon vinaigrette helps balance richness.
Steamed or roasted vegetables (asparagus, broccoli) make a great side.
Wine pairing: dry white wine (Chardonnay, Sauvignon Blanc) or crisp sparkling wine works well.
Storage & Reheating
Fridge: Cool, cover tightly, store up to 2‑3 days.
Freezer: Assemble unbaked, freeze for up to a month. Bake from frozen (add ~10 minutes to bake time, cover until almost done then uncover).
Reheat: Cover with foil, bake at ~350°F until warmed through. Add splash of cream or milk to sauce if too thick.
If you like, I can send you a “comment‑style” version—just ingredients + steps in short format—or adapt this to local ingredients you have (cheaper lobster, alternative seafood, etc.). Do you want that?
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