Here’s a recipe for Garlic Butter Lobster-Filled Jumbo Pasta Shells that’s rich, creamy, and decadent. Perfect for a special occasion or a fancy dinner at home!
Garlic Butter Lobster-Filled Jumbo Pasta Shells
Ingredients:
For the Pasta:
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12 jumbo pasta shells
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Salt (for boiling water)
For the Lobster Filling:
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1 lb lobster tail (about 2 tails, cooked and chopped into bite-sized pieces)
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1 cup ricotta cheese
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1/2 cup mascarpone cheese (optional, but adds extra creaminess)
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1/4 cup grated Parmesan cheese
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1/4 cup fresh parsley, chopped
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1 tablespoon lemon zest
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1/2 teaspoon garlic powder
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Salt and pepper to taste
For the Garlic Butter Sauce:
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1/2 cup (1 stick) unsalted butter
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4 cloves garlic, minced
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1/2 teaspoon red pepper flakes (optional, for a little heat)
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1/2 cup dry white wine (like Sauvignon Blanc or Chardonnay)
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1 tablespoon fresh lemon juice
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1/4 cup fresh parsley, chopped (for garnish)
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Salt and pepper to taste
Instructions:
1. Cook the Pasta:
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Bring a large pot of salted water to a boil.
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Cook the jumbo pasta shells according to the package directions, typically 9-11 minutes. Make sure they’re al dente, as they will bake later.
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Drain the pasta and set it aside to cool slightly.
2. Make the Lobster Filling:
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If you haven’t already, cook the lobster tails. Bring a pot of water to a boil, then place the lobster tails in for about 6-8 minutes until fully cooked. Remove from the water, let them cool, and chop the meat into small pieces.
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In a mixing bowl, combine the chopped lobster meat with ricotta, mascarpone (if using), Parmesan, parsley, lemon zest, garlic powder, salt, and pepper.
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Stir gently to combine until the mixture is well-incorporated. Taste and adjust the seasoning if needed.
3. Stuff the Shells:
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Preheat your oven to 375°F (190°C).
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Fill each jumbo pasta shell with a generous amount of the lobster filling, and arrange them in a baking dish. You may need to slightly spread open each shell to fit the filling.
4. Make the Garlic Butter Sauce:
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In a large skillet, melt the butter over medium heat.
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Add the minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
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Pour in the white wine and lemon juice, and let it simmer for 2-3 minutes, allowing the alcohol to cook off and the sauce to thicken slightly. Season with salt and pepper.
5. Assemble and Bake:
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Pour the garlic butter sauce evenly over the stuffed pasta shells in the baking dish.
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Cover the dish with aluminum foil and bake for 20 minutes.
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After 20 minutes, remove the foil and bake for an additional 5-10 minutes to allow the top to lightly brown and the filling to heat through.
6. Serve:
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Remove from the oven, sprinkle with freshly chopped parsley, and serve with extra lemon wedges if desired.
Tips:
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You can substitute the lobster with crab meat if you prefer, or make a mix of both for a seafood extravaganza!
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For an extra indulgent touch, sprinkle some grated mozzarella or fontina cheese on top before baking.
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Serve this with a crisp white wine (like Chardonnay) or a refreshing sparkling wine to complement the richness.