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Creamy Lobster and Seafood Stuffed Shells Recipe

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3.9 from 9 reviews

Creamy Lobster Stuffed Shells combine tender jumbo pasta shells with a luscious seafood filling featuring lobster and shrimp in a rich ricotta and mozzarella mixture. Topped with a velvety cream sauce and Parmesan, then baked to golden perfection, this indulgent seafood pasta dish offers a comforting and elegant dinner that seafood lovers will crave.

Ingredients

Pasta Shells

  • 12 jumbo pasta shells

Seafood Filling

  • 1 cup cooked lobster meat, chopped
  • 1/2 cup shrimp, chopped
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese
  • 2 cloves garlic, minced
  • Salt & pepper to taste

Sauce

  • 2 tbsp butter
  • 1 cup heavy cream
  • 1/2 cup chicken or seafood broth
  • 1/4 cup Parmesan cheese, grated

Garnish

  • Fresh parsley, chopped

Instructions

  1. Cook the Shells: Boil the jumbo pasta shells in salted water until al dente. This ensures they are cooked enough to be tender but still hold their shape to be stuffed.
  2. Make the Filling: In a bowl, combine the chopped lobster meat, shrimp, ricotta cheese, mozzarella cheese, minced garlic, and season with salt and pepper. Mix gently until evenly combined to create a creamy seafood filling.
  3. Stuff the Shells: Take each cooked shell and fill it generously with the seafood and cheese mixture. Place the stuffed shells in a prepared baking dish in a single layer.
  4. Prepare the Sauce: In a saucepan, melt the butter over medium heat. Add the heavy cream and chicken or seafood broth, then simmer gently until the sauce is smooth and slightly thickened.
  5. Bake to Perfection: Pour the creamy sauce evenly over the stuffed shells in the baking dish. Sprinkle the grated Parmesan cheese on top. Bake in a preheated oven at 375°F (190°C) for about 15 minutes or until the sauce is bubbly and the top is golden.

Notes

  • Use fresh or fully cooked lobster and shrimp for the best flavor and texture.
  • For a richer sauce, you can add a splash of white wine while simmering the sauce.
  • Ensure the pasta shells are not overcooked to prevent them from becoming mushy when baked.
  • Make ahead by preparing and stuffing the shells, then refrigerate before baking.
  • Garnish with fresh parsley for color and freshness just before serving.

Find it online: https://lauracooks.com/creamy-lobster-and-seafood-stuffed-shells-recipe/