Lobster Stuffed Pasta Shells For Two

Lobster Stuffed Pasta Shells For Two
  • PREP TIME
    30 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    2 People
  • VIEWS
    21

Embark on a culinary journey with these exquisite Lobster Stuffed Pasta Shells, a dish designed to captivate and delight. Imagine succulent lobster, nestled within perfectly cooked pasta shells, bathed in a creamy, dreamy sauce reminiscent of a luxurious lobster bisque. This is not just a meal; it's an experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    33 g
  • Cholesterol
    279 mg
  • Fiber
    2 g
  • Protein
    49 g
  • Saturated Fat
    40 g
  • Sodium
    1383 mg
  • Sugar
    5 g
  • Fat
    66 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
0 mins

If desired, wilt spinach in a dry pan over medium-high heat, then transfer to a strainer. Once cooled, squeeze out excess water and finely chop. Refrigerate until needed. (Prep time: 10 minutes)

02

Step
0 mins

Using scissors, carefully cut lengthwise along the center of each lobster shell, both top and bottom, and extract the meat. Reserve the shells for the sauce. Open up the lobster tail meat, slicing if necessary, and devein if needed. Rinse briefly under cold water to remove any grit. (Prep time: 15 minutes)

03

Step
0 mins

Finely chop the lobster meat into approximately 1/4-inch pieces. In a mixing bowl, combine the chopped lobster, spinach (if using), ricotta, mozzarella, lemon zest, minced garlic, salt, cayenne, and smoked paprika. Mix thoroughly and refrigerate until needed. (Prep time: 10 minutes)

04

Step
2 mins

Cut the reserved lobster shells into 1-inch pieces using scissors. Melt butter in a saucepan over medium-high heat, then add the lobster shell pieces. Cook, stirring constantly, until the shells turn a deep red-orange color and release a distinct cooked lobster aroma, about 1-2 minutes. (Cook time: 2 minutes)

05

Step
4 mins

In the same saucepan, add tomato paste and cook, stirring, for an additional 30 seconds. Pour in the cream, using a splash of water to rinse out the measuring cup and add to the saucepan. Season with salt and cayenne. Bring the mixture to a gentle boil, then reduce the heat to prevent boiling over. Simmer until the cream has reduced and thickened enough to coat the back of a spoon, approximately 4 minutes. (Cook time: 5 minutes)

06

Step
0 mins

Strain the lobster cream through a fine-mesh sieve into a bowl, ensuring all liquid drains through. Set the cream sauce aside for later use; discard the lobster shells. (Prep time: 5 minutes)

07

Step
0 mins

Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook, stirring occasionally, for 2 minutes less than the package directions recommend. Immediately transfer the shells into a bowl of ice water to halt the cooking process, then drain thoroughly. (Cook time: Varies based on pasta)

08

Step
0 mins

Preheat your oven to 375 degrees F (190 degrees C). (Prep time: 5 minutes)

09

Step
0 mins

Generously stuff each of the 8 cooked pasta shells with the prepared lobster filling, using a spoon. (Prep time: 10 minutes)

10

Step
0 mins

Spoon about three-quarters of the lobster cream sauce into a 1-quart baking dish (a cake pan or deep pie dish can also be used). Arrange the stuffed shells evenly in the dish, spacing them no more than about 1/2 inch apart. (Prep time: 5 minutes)

11

Step
0 mins

Top each shell with a small amount of shredded mozzarella. Drizzle a few teaspoons of the remaining lobster cream sauce over each shell. Any leftover sauce can be added to the baking dish or reserved to reheat and serve alongside the cooked shells. (Prep time: 5 minutes)

12

Step
0 mins

Grate a small amount of Parmesan cheese over the top, and drizzle with olive oil, if desired. (Prep time: 2 minutes)

13

Step
30 mins

Bake in the preheated oven until bubbly and heated through, and the tops are golden brown, approximately 25-30 minutes. (Cook time: 30 minutes)

14

Step
5 mins

Allow the dish to rest for at least 5 minutes before serving. (Rest time: 5 minutes)

For an extra layer of flavor, consider adding a tablespoon of sherry or cognac to the cream sauce during the reduction process.
If you don't have lobster shells, shrimp shells can be used as a substitute, although the flavor will be slightly different.
Fresh pasta shells work best for this recipe, but dried shells can be used if necessary. Be sure to adjust cooking time accordingly.
The filling can be prepared a day in advance and stored in the refrigerator until ready to use.
Garnish with fresh parsley or basil before serving for a pop of color and freshness.

Bethel Kertzmann

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 7 Ratings)
Total Reviews: (10)
  • Hildegard Kilback

    I doubled the recipe for a dinner party and it was a huge hit! Everyone raved about it.

  • Janelle Tillman

    The homemade lobster sauce is so creamy and flavorful. It elevates the dish to another level.

  • Tessie Feest

    A bit time-consuming, but worth every minute. My husband loved it!

  • Aric Klocko

    The spinach adds a nice touch of freshness. Will definitely make this again.

  • Lucius Lang

    The lemon zest in the filling is a great idea. It adds a bright, citrusy flavor that complements the lobster perfectly.

  • Berenice Brown

    I couldn't find lobster tails, so I used shrimp instead. Still delicious!

  • Tierra Feil

    I added a pinch of red pepper flakes for extra heat. So good!

  • Oma Leuschke

    Absolutely divine! The lobster cream sauce is out of this world.

  • Edgardo Greenholt

    Easy to follow instructions and a truly amazing result. Thank you for sharing!

  • Beryl Padberg

    This recipe is now my go-to for special occasions. It's elegant and impressive.

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