Easy & Elegant Lobster Stuffed Shells
Luxurious yet simple, these Lobster Stuffed Shells bring coastal comfort to your kitchen. Filled with a creamy lobster and cheese mixture, they are fast, easy, and perfect for special occasions or a memorable weeknight meal.
Equipment
- Large pot
- Large bowl
- Baking Tray
- Serving Platter
Ingredients
- 20 jumbo pasta shells cooked al dente and cooled
- 1.5 cups cooked lobster meat chopped
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 0.25 cup mayonnaise optional
- 1 tbsp lemon juice
- 0.5 tsp garlic powder
- salt and black pepper to taste
- fresh parsley chopped, for filling and garnish
- extra Parmesan cheese for garnish
- lemon wedges for garnish
Instructions
- Step 1: Mix the Lobster Filling: In a large bowl, combine chopped lobster meat, ricotta cheese, grated Parmesan, optional mayonnaise, lemon juice, garlic powder, salt, and black pepper. Mix gently but thoroughly until well combined. Taste and adjust seasoning as needed.
- Step 2: Stuff the Shells: Once your pasta shells are cooked and cooled, carefully spoon the lobster mixture into each individual shell. Fill them generously.
- Step 3: Arrange & Top: If serving immediately as a chilled dish, arrange the stuffed shells on a serving platter. If planning to warm them through, line them neatly on a baking tray. Sprinkle a generous amount of extra Parmesan cheese over the top of each shell, along with a scattering of fresh chopped parsley.
- Step 4: Bake or Chill: Serve immediately as a chilled appetizer or light lunch. Alternatively, for a warm meal, preheat your oven to 350°F (175°C) and bake the shells for about 10–12 minutes, or until warmed through and the cheese is bubbly and slightly golden.
- Step 5: Garnish & Serve: Garnish the prepared shells with fresh lemon wedges for squeezing and a final sprinkle of chopped parsley. Serve warm or chilled immediately.
Notes
For best results, cook pasta shells just to al dente and immediately rinse with cold water to prevent sticking and tearing. Ensure cooked lobster is well-drained to avoid a watery filling. Chilling the lobster filling for 20-30 minutes before stuffing can make it firmer and easier to work with.
You can prep and stuff the shells up to a day in advance; cover tightly and refrigerate until ready to bake or serve. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a 300°F (150°C) oven for 5-7 minutes, or until heated through. Freezing cooked pasta dishes with dairy fillings is not recommended as texture may change upon thawing.
Consider seafood swaps like cooked shrimp, crab meat, or flaked smoked salmon. Experiment with other cheeses like mozzarella or mascarpone. Serve over a light marinara, creamy Alfredo, or lemon-butter sauce if desired. Add finely minced celery, bell pepper, or chopped cooked spinach for a veggie boost. A pinch of cayenne pepper, dill, or chives can enhance the flavor.