- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp nutmeg (optional, for extra depth of flavor)
- Salt & black pepper, to taste
Instructions
- Cook the Jumbo Pasta Shells: Begin by cooking the jumbo pasta shells according to the package instructions, typically boiling them for about 10-12 minutes until al dente. Drain the shells and set them aside, making sure they don’t stick together.
- Prepare the Stuffed Shell Filling: In a medium bowl, combine the cooked lobster meat, ricotta cheese, Parmesan cheese, fresh parsley, and the beaten egg. Season with salt and pepper to taste, then gently stir until everything is well combined. The mixture should be thick but creamy, perfect for stuffing the shells.
- Stuff the Pasta Shells: Carefully spoon the lobster mixture into each cooked pasta shell. Be generous with the filling to ensure each shell is packed with flavor. Arrange the stuffed shells in a lightly greased baking dish, ensuring they are snug but not overcrowded.
- Make the Alfredo Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring the mixture to a gentle simmer. Stir occasionally, allowing the cream to heat through. Once the cream begins to thicken, stir in the Parmesan and mozzarella cheeses, allowing them to melt and create a smooth, creamy sauce. Add the nutmeg (if using) and season with salt and pepper to taste.
- Assemble the Dish: Pour the creamy Alfredo sauce over the stuffed shells, covering them evenly. Make sure each shell is well-coated with the sauce. If desired, sprinkle a bit of extra Parmesan cheese on top for a cheesy, golden crust as it bakes.
- Bake the Shells: Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake the shells for 20-25 minutes, or until the sauce is bubbling and the shells are heated through. For a golden top, remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly.
- Garnish and Serve: Once baked, remove the shells from the oven and let them cool for a few minutes. Garnish with extra chopped parsley and a sprinkle of grated Parmesan cheese. Serve the Lobster-Stuffed Shells with a side of garlic bread or a fresh green salad for a complete meal.
Notes
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