Garlic Butter Lobster-Filled Jumbo Pasta Shells

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Of course! This is a spectacular and luxurious dish, perfect for a special occasion or a truly impressive date night at home. It combines sweet, tender lobster with a rich, garlicky butter sauce, all nestled inside tender jumbo pasta shells.

Here is a detailed, restaurant-quality recipe.

Garlic Butter Lobster-Filled Jumbo Pasta Shells

This recipe balances the rich lobster with a creamy ricotta base and a bright, buttery sauce to create a truly unforgettable pasta dish.

Yields: 4-6 servings (about 18-24 shells)
Prep time: 45 minutes
Cook time: 30 minutes

Ingredients

For the Lobster Filling:

· 1 lb (450g) cooked lobster meat, chopped into ½-inch chunks (see note below)
· 12 oz (about 18-24) jumbo pasta shells
· 1 cup (250g) whole milk ricotta cheese
· ½ cup (50g) grated Parmesan cheese, plus more for topping
· 1 large egg, lightly beaten
· 2 tablespoons chopped fresh parsley, plus more for garnish
· 1 tablespoon chopped fresh chives
· ½ teaspoon lemon zest
· Pinch of freshly grated nutmeg
· Salt and freshly ground black pepper, to taste

For the Garlic Butter Sauce:

· ½ cup (1 stick or 113g) unsalted butter
· 4-5 large cloves garlic, minced or pressed
· ½ cup (120ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
· ½ cup (120ml) heavy cream
· Juice of half a lemon
· Salt and pepper, to taste

For Assembly:

· 1 ½ cups (about 6 oz) of a good melting cheese, shredded (Italian blend, Fontina, or low-moisture Mozzarella work well)

Instructions

Step 1: Prep and Cook the Pasta

  1. Bring a large pot of generously salted water to a boil. Cook the jumbo shells according to package directions for al dente (they will cook more in the oven).
  2. Crucial Step: Once cooked, drain the shells and immediately rinse them with cold water to stop the cooking process. Gently toss them with a little olive oil to prevent sticking. Lay them out on a baking sheet or plate so they don’t clump together.

Step 2: Make the Lobster Filling

  1. In a large bowl, combine the ricotta, Parmesan cheese, beaten egg, parsley, chives, lemon zest, nutmeg, salt, and pepper. Mix until well combined.
  2. Gently fold in the chopped lobster meat, being careful not to break it up too much. Taste and adjust seasoning.

Step 3: Prepare the Garlic Butter Sauce

  1. In a medium saucepan or skillet, melt the butter over medium heat.
  2. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
  3. Pour in the white wine, bring to a simmer, and let it reduce by about half, scraping any browned bits from the bottom of the pan. This should take 3-4 minutes.
  4. Reduce heat to low and stir in the heavy cream and lemon juice. Warm through (do not boil). Season with salt and pepper. Remove from heat.

Step 4: Assemble the Dish

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Sauce the Pan: Pour about one-third of the garlic butter sauce into the bottom of a 9×13 inch baking dish, spreading it evenly.
  3. Fill the Shells: Using a spoon or a small cookie scoop, carefully fill each pasta shell with the lobster and ricotta mixture. Place them seam-side up in the baking dish, nestled closely together.
  4. Sauce and Cheese: Pour the remaining garlic butter sauce evenly over the top of the filled shells. Sprinkle generously with the shredded melting cheese.

Step 5: Bake to Perfection

  1. Cover the baking dish with aluminum foil and bake for 20 minutes.
  2. Remove the foil and switch the oven to broil on high. Broil for 3-5 minutes, watching closely, until the cheese is bubbly and golden brown in spots.
  3. Remove from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set slightly.

Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately.

Recipe Notes & Pro-Tips

· The Lobster: For the best results, use fresh, high-quality lobster meat.
· The Best Way: Buy two (1.25 lb) live lobsters, steam them, and pick the meat yourself.
· Great Shortcut: Look for fresh-picked lobster meat at your fish counter.
· Good Shortcut: Use frozen, cooked lobster meat (thawed completely and patted dry). Avoid the canned variety.
· Alternative: For a more budget-friendly version, you can use an equal mix of lobster and large shrimp (chopped).
· Handling the Shells: Be gentle when handling the cooked shells, as they can tear. Rinsing them in cold water makes them much easier to handle.
· Don’t Overmix: Gently fold the lobster in at the end to maintain those beautiful, distinct chunks.
· Make-Ahead: This is a fantastic make-ahead dish. Assemble the entire recipe up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready, you may need to add 5-10 minutes to the baking time since it will be going in cold.
· Wine Note: The alcohol in the wine cooks off, leaving only flavor. If you prefer not to use wine, you can substitute it with an equal amount of seafood or chicken stock, plus an extra tablespoon of lemon juice.

This dish is rich, elegant, and worth every single bite. Enjoy your culinary masterpiece

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