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A delicious plate of Creamy Lobster Stuffed Pasta Shells

Creamy Lobster Stuffed Pasta Shells

Delicious jumbo pasta shells stuffed with a creamy lobster filling and topped with a rich garlic sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 670
Ingredients Method Notes

Ingredients
  

  • 20 Jumbo Pasta Shells
  • 450 g cooked lobster meat, chopped
  • 240 g ricotta cheese
  • 100 g mozzarella cheese, shredded
  • 50 g Parmesan cheese, grated
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1 tsp Salt
  • 1 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 45 g butter
  • 4 cloves garlic, minced
  • 480 ml heavy cream
  • 50 g Parmesan cheese, grated
  • 1/2 tsp paprika
  • 1 tsp Salt
  • 1 tsp black pepper

Method
 

  1. Boil the jumbo shells until al dente, then drain and let them cool enough to handle. Keep them slightly firm so they hold the lobster filling.
  2. In a bowl, combine the lobster meat, ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, parsley, salt, and black pepper. Mix until creamy while keeping visible pieces of lobster throughout.
  3. Spoon the lobster mixture into each shell generously. Arrange the filled shells in a baking dish with the openings facing upward.
  4. Melt the butter in a saucepan and soften the garlic until fragrant. Stir in heavy cream, Parmesan, paprika, salt, and black pepper, then simmer until smooth and velvety.
  5. Pour the creamy garlic sauce over the stuffed shells and bake at 375°F for 25 to 30 minutes. Serve once the sauce is bubbling and the top is lightly golden.

Notes

For an extra touch, you can sprinkle more fresh parsley on top before serving. These shells also pair wonderfully with a side salad.