Have you ever wondered how to transform two humble ingredients—lobster and pasta—into a gourmet, restaurant-worthy dish? If you’re craving something both luxurious and comforting, this Garlic Butter Lobster-Filled Jumbo Pasta Shells recipe is about to blow your mind. Featuring jumbo pasta shells loaded with tender lobster in a creamy, garlicky butter sauce, it redefines indulgence. Let’s dive into this decadent sea-meets-farmhouse mash‑up that’s sure to elevate any dinner gathering!
Ingredients
To prepare this show-stopping seafood pasta, here’s everything you’ll need:
- 12 jumbo pasta shells
- 1 cup cooked lobster meat (chopped)
- 2 tbsp unsalted butter
- 2 garlic cloves (minced)
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan
- 1 tsp lemon zest
- 2 tbsp fresh parsley (chopped)
- Salt + pepper (to taste)
For the Garlic Butter Cream Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups heavy cream
- ¼ cup white wine (optional, but enhances flavor)
- ½ cup grated Parmesan cheese
- A pinch of nutmeg
- Salt + pepper (to taste)
Step-by-Step
Step 1: Cook & Cool the Shells
Preheat a large pot of salted water to boiling. Add jumbo pasta shells and cook until al dente (usually around 10–12 minutes, check package directions). Drain and rinse under cold water—this prevents sticking and ensures perfectly cooled shells ready for stuffing.
Step 2: Make the Lobster Filling
In a skillet over medium heat, melt 2 tbsp unsalted butter. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped lobster meat, cooking for 1–2 minutes—just enough to absorb the garlic-butter aroma. Transfer lobster mixture to a bowl and cool slightly. Stir in ricotta, mozzarella, Parmesan, lemon zest, parsley, and season with salt + pepper. Mix until evenly combined—this filling is rich, creamy, and bursting with flavor!
Step 3: Prepare the Creamy Sauce
Melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp flour, cooking for about 1 minute to make a roux. Slowly pour in heavy cream and white wine, whisking continuously until smooth and thickened. Stir in Parmesan cheese, a pinch of nutmeg, and season with salt + pepper. Keep the sauce warm and ready to coat the pasta.
Step 4: Stuff & Assemble
Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray. Fill each cooled jumbo shell with generous spoonfuls of the lobster-cheese mixture. Arrange stuffed shells in the baking dish. Pour the garlic butter cream sauce evenly over the top. Sprinkle extra mozzarella or Parmesan if you like an even cheesier crust.
Step 5: Bake & Serve
Bake for 20–25 minutes, or until bubbly and golden on top. Remove from oven and garnish with fresh parsley before serving. Serve immediately while hot, paired with a crisp green salad or toasted garlic bread!
Variations
Here are delicious ways to customize these indulgent stuffed shells:
- Spicy Kick: Add ½ tsp red pepper flakes to the filling or sauce.
- Herb Upgrade: Stir in fresh basil or thyme along with the parsley.
- Veggie Add-In: Mix in sautéed spinach or asparagus tips with the lobster.
- Seafood Medley: Replace half the lobster with cooked shrimp or crab meat.
- Citrus Twist: Finish with a squeeze of fresh lemon juice before serving.
COOKING Notes
- Prepare-ahead hack: Stuff shells and refrigerate (covered) for up to 4 hours before baking.
- Sauce consistency: If it thickens too much, simply whisk in a splash of milk or cream before pouring.
- Bake-proof dish: Ensure the baking dish can handle oven temps; ceramic or glass works best for even heat.
Serving Suggestions
This lobster pasta deserves a moment on the dinner stage:
- Serve with a peppery arugula salad tossed in olive oil + balsamic.
- Pair with crusty garlic bread to soak up the luscious sauce.
- Offer a light white wine (e.g., Sauvignon Blanc or Chardonnay) for a complete gourmet experience.
- Garnish with lemon slices, chopped chives, or microgreens for a bright, fresh finish.
Storing Tips for the Recipe
- Leftovers: Cool completely, transfer to an airtight container, and refrigerate up to 3 days.
- Reheating: Cover with foil and warm in a 350°F oven until hot; add a splash of cream to revive the sauce.
- Freezing: Prep but don’t bake. Freeze flat in labeled freezer bags. Thaw overnight in fridge, bake 25–30 minutes at 375°F.
Timing
Prep Time:
25 minutes (including shell cooking & filling prep)
Cooking Time:
25 minutes (oven bake and sauce simmering)
Total Time:
50 minutes (from start to finish—perfect for a weekend gourmet dinner)
Yield:
Serves 4 generously (double it easily for a larger gathering or leftovers!)
Nutritional Information (Per Serving)
(Approximate based on ingredients; vary slightly depending on brand/portions)
Calories: ~540 kcal
Protein: ~30 g
Sodium: ~820 mg
This dish offers a hearty protein boost thanks to lobster and cheese, but tends to be higher in fats and sodium—making it an indulgent treat rather than a staple.
Healthier Alternatives for the Recipe
If you’d like to lighten up this indulgence:
- Substitute low-fat ricotta and mozzarella to reduce saturated fat.
- Use half-and-half or milk+Greek yogurt instead of heavy cream for the sauce.
- Add pureed cauliflower to the sauce for extra volume and nutrients.
- Swap jumbo shells for whole‑wheat shells to boost fiber.
Those simple swaps maintain rich taste while making the dish more health-conscious—great for family meals or post-party adjustments!
Common Mistakes to Avoid
Let’s steer clear of the top pitfalls:
- Overcooked shells → results in mushy shells. Aim for al dente.
- Undercooked roux → leads to a raw-flour flavor in sauce. Cook flour+b on medium heat for at least 1 minute.
- Too-thick sauce → could dry out baked pasta. Keep sauce pourable—adjust thickness with cream.
- Skipping salt → lobster meat can be underseasoned. Taste and season filling before stuffing.
- Crowding the baking dish → leads to uneven baking. Arrange shells in a single layer.
Conclusion
We’ve walked through every step of crafting Garlic Butter Lobster-Filled Jumbo Pasta Shells, from pasta prep to creamy sauce mastery. It’s luxurious, flavorful, and ideal for an elevated home-cooked meal. Whether for date night, a celebratory dinner, or your next hale-and-hearty weekend treat, this will leave a lasting impression.
Ready to wow your guests (or just treat yourself)? Try it tonight and come back to share your experience—or explore our other seafood-rich pasta creations!
Frequently Asked Questions (FAQs)
1. Can I use frozen lobster meat? Absolutely! Just thaw overnight in the fridge, pat dry, and proceed. Avoid cooking directly from frozen to prevent watery filling.
2. Is there a dairy‑free version? Yes! Swap cheeses for vegan alternatives and use a non-dairy cream like cashew or oat for the sauce. The garlic butter sauce remains equally luscious.
3. Can I prep this ahead of time? Definitely! Fill shells and cover the baking dish. Bake within 4 hours. Or assemble, freeze, and bake later as outlined in storing tips.
4. My sauce turned lumpy—what happened? This means the sauce thickened too quickly. Whisk continuously when adding cream and wine. If lumps form, whisk vigorously off-heat or skim through a fine sieve.
5. What’s a great side dish pairing? Think light: arugula salad with lemon vinaigrette, grilled zucchini, or garlic bread to soak up that silky sauce.
Print
Garlic Butter Lobster-Filled Jumbo Pasta Shells
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
An elegant, creamy pasta dinner with garlic butter lobster and indulgent cheese filling wrapped in jumbo shells—perfect for impressing guests or treating yourself!
Ingredients
12 jumbo pasta shells
1 cup cooked lobster meat, chopped
2 tbsp unsalted butter
2 garlic cloves, minced
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan
1 tsp lemon zest
2 tbsp chopped fresh parsley
Salt and pepper to taste
For the Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups heavy cream
1/4 cup white wine (optional)
1/2 cup grated Parmesan cheese
Salt, pepper, and pinch of nutmeg
Instructions
1. Boil pasta shells until al dente, drain and rinse with cold water.
2. In a skillet, melt butter, sauté garlic, add lobster meat and cook briefly.
3. Combine lobster with ricotta, mozzarella, Parmesan, lemon zest, parsley, salt, and pepper.
4. In a saucepan, create a roux with butter and flour. Add cream and wine gradually. Stir in Parmesan, nutmeg, salt, and pepper.
5. Stuff shells with lobster filling and place in a buttered baking dish.
6. Pour sauce over shells and sprinkle with cheese.
7. Bake at 375°F for 20–25 minutes until bubbly and golden. Garnish with parsley and serve hot.
Notes
Stuff shells ahead of time and refrigerate up to 4 hours before baking.
Adjust sauce thickness with a splash of milk or cream if needed.
Best served fresh, but can be stored or frozen for later enjoyment.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 2g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
Keywords: garlic butter lobster pasta, seafood stuffed shells, creamy lobster pasta