Description
These Lobster Stuffed Shells with a luxurious lobster cream sauce are a decadent seafood pasta dish, perfect for special occasions. Tender pasta shells are filled with a rich mixture of lobster, cheeses, and aromatic seasonings, then baked until golden and bubbling.
Ingredients
Units
Scale
- Filling:
- 2 cups baby spinach (optional)
- 2 small lobster tails (3 to 4 ounces each)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- Cayenne pepper, to taste
- 1/4 teaspoon smoked paprika
- Lobster Cream Sauce:
- Reserved lobster shells
- 1 tablespoon butter
- 1 teaspoon tomato paste
- 1 cup heavy cream
- 1 splash water
- 1/4 teaspoon salt
- 1 pinch cayenne pepper
- Shells:
- 8 large pasta shells
- 1/3 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon olive oil (optional)
- 1 pinch cayenne pepper (optional)
- 1 pinch chopped fresh parsley (optional)
Instructions
- Optional: Wilt spinach in a dry pan over medium-high heat. Transfer to a strainer, let cool, squeeze out water, chop, and refrigerate.
- Cut lobster shells lengthwise and remove meat. Set shells aside for sauce. Devein and rinse meat if needed, then chop into 1/4-inch pieces.
- In a bowl, combine chopped lobster, optional spinach, ricotta, mozzarella, lemon zest, garlic, salt, cayenne, and smoked paprika. Mix well and refrigerate.
- Cut reserved lobster shells into 1-inch pieces. In a saucepan, melt butter over medium-high heat and sauté shells until deep red-orange, 1–2 minutes.
- Add tomato paste and stir for 30 seconds. Pour in cream and a splash of water. Add salt and cayenne. Bring to boil, then simmer until thickened, about 4 minutes.
- Strain sauce through a fine mesh sieve. Discard solids. Set cream sauce aside.
- Boil pasta shells in salted water 2 minutes less than package directions. Transfer to cold water, drain, and set aside.
- Preheat oven to 375°F (190°C).
- Stuff each shell generously with lobster filling.
- Spoon 3/4 of the lobster cream sauce into a 1-quart baking dish. Arrange shells about 1/2 inch apart.
- Top each shell with mozzarella and drizzle remaining sauce over the top. Sprinkle Parmesan and optionally drizzle olive oil.
- Bake for 25–30 minutes until bubbly and golden brown. Let rest 5 minutes before serving.
Notes
- Use fresh lobster tails for best flavor, but cooked lobster meat can work in a pinch.
- Make ahead: Fill shells and refrigerate up to 1 day in advance, then bake before serving.
- Garnish with fresh parsley or a squeeze of lemon for brightness.
Nutrition
- Serving Size: 2 shells
- Calories: 460
- Sugar: 2g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 135mg