Garlic Butter Lobster-Filled Jumbo Pasta Shells
A luxurious yet simple dish filled with succulent lobster and creamy cheeses, topped with a savory garlic butter sauce.
Ingredients
Pasta and Filling
- 12 pieces jumbo pasta shells Choose large shells for easier filling.
- 1 pound lobster meat, cooked and chopped Can substitute with shrimp or chicken.
- 1 cup ricotta cheese Cream cheese can be used as a substitute.
- 1 cup shredded mozzarella cheese For a melty texture.
- 2 tablespoons parsley, chopped Fresh parsley is preferred.
Sauce and Seasoning
- 4 tablespoons unsalted butter For the garlic butter sauce.
- 4 cloves garlic, minced Minced fresh garlic enhances flavor.
- 1 teaspoon lemon juice Adds a nice brightness to the filling.
- 1/2 teaspoon black pepper Adjust to taste.
- to taste salt Season according to preference.
- extra chopped parsley for garnish For a fresh finish.
Instructions
Preparation
- Start by cooking the jumbo shells according to package instructions until al dente. Drain and set aside to cool.
- In a mixing bowl, combine the cooked lobster meat, ricotta cheese, mozzarella cheese, chopped parsley, lemon juice, black pepper, and salt. Mix well.
Assembly
- Using a spoon, fill each pasta shell generously with the lobster mixture.
- In a pan over medium heat, melt the butter, then add the minced garlic. Sauté for 2-3 minutes until fragrant.
- In a baking dish, pour half of the garlic butter sauce on the bottom, place the filled shells on top, and drizzle remaining sauce over them.
Baking
- Cover the baking dish with foil and bake at 375°F (190°C) for about 20 minutes, then remove the foil and bake for an additional 10 minutes until golden.
Serving
- Once out of the oven, sprinkle with extra chopped parsley and serve.
Notes
Make ahead by assembling a few hours prior and refrigerate. Leftovers can be frozen in an airtight container.