Directions
- Boil the Shells
Cook jumbo pasta shells in salted boiling water until al dente. Drain carefully and set aside to cool slightly. These shells will hold your luscious lobster filling perfectly. - Prepare the Lobster Filling
In a medium bowl, combine chopped lobster, ricotta, mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix gently until well combined, preserving some lobster chunks for texture. - Make the Alfredo Sauce
In a saucepan over medium heat, melt butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and Parmesan cheese, whisking until smooth and creamy. Add a pinch of nutmeg if desired, and season with salt and pepper. - Stuff & Layer the Shells
Spoon the lobster filling into each pasta shell. Arrange the stuffed shells in a lightly greased baking dish. Pour Alfredo sauce generously over the top, ensuring each shell is coated. - Bake & Serve
Bake in a preheated oven at 375°F (190°C) for 15–20 minutes, until the sauce is bubbly and lightly golden. Garnish with additional parsley and freshly cracked black pepper before serving.
Recipe Details
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 3–4
- Difficulty level: Medium
Variations & Substitutions
- Swap lobster with cooked shrimp or crab for a different seafood twist.
- For a lighter version, use half-and-half instead of heavy cream and reduced-fat cheeses.
- Add sautéed spinach or roasted red peppers to the filling for extra flavor and color.
- Use gluten-free pasta shells if desired for dietary needs.
Serving Suggestions
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