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Garlic Butter Lobster Stuffed Shells

Garlic Butter Lobster Stuffed Shells

These garlic butter lobster stuffed shells feature jumbo pasta shells filled with creamy ricotta, mozzarella, Parmesan, and tender lobster brightened with lemon zest. Baked in Alfredo sauce until bubbling and golden, they make an elegant comfort-food dinner ready in 50 minutes.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 18 jumbo pasta shells, cooked al dente
  • 1 1/2 cup cooked lobster meat, chopped
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 egg
  • 1/2 tsp lemon zest
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste
  • 1 1/2 cup Alfredo sauce
  • Fresh parsley, chopped, for garnish

Equipment

  • large pot
  • skillet
  • mixing bowl
  • Baking dish
  • Spoon or small scoop

Method
 

  1. Melt the butter in a skillet over medium heat. Add the garlic and stir until fragrant, then fold in the lobster and warm for 1 to 2 minutes.
  2. In a bowl, combine the ricotta, mozzarella, Parmesan, egg, lemon zest, Italian seasoning, salt, and black pepper. Gently fold in the warm garlic butter lobster mixture.
  3. Spoon the lobster filling generously into each cooked pasta shell. Keep the shells intact and arrange them close together for easy baking.
  4. Preheat the oven to 375°F. Spread Alfredo sauce across the bottom of a baking dish. Nestle in the stuffed shells and spoon a little more sauce over the tops.
  5. Bake for 20 to 25 minutes, until hot, bubbling, and lightly golden.
  6. Scatter fresh parsley over the top and serve warm.

Notes

Cook the pasta shells just until al dente because they will continue softening in the oven.
Handle the cooked shells gently while filling to help prevent tearing.
Do not skip the lemon zest because it helps balance the richness of the cheese and Alfredo sauce.
Cover the baking dish loosely with foil if the tops brown before the filling is heated through.
Crab meat may be substituted for the lobster.
The stuffed shells can be assembled and refrigerated unbaked for up to 1 day. Add a few extra minutes to the baking time when cooking from cold.
Baked leftovers may be frozen. Thaw overnight in the refrigerator and reheat covered in the oven until hot.