Instructions
Step 1: Cook the jumbo shells in salted boiling water until al dente, about 12 minutes. Drain and set aside to cool slightly.
Step 2: In a large skillet, melt butter over medium heat and sauté minced garlic for 1 minute until fragrant.
Step 3: Pour in the heavy cream and milk, stirring constantly. Bring to a gentle simmer.
Step 4: Whisk in the Parmesan and Gruyere cheeses until completely melted and smooth. Remove from heat.
Step 5: Temper the egg yolks by slowly whisking them into a small amount of the warm sauce, then pour the mixture back into the skillet. Stir well.
Step 6: Gently fold in the lobster meat, crab meat, fresh parsley, dill, and lemon zest. Season with salt and pepper.
Step 7: Preheat your oven to 375°F. Spoon the creamy seafood mixture into each cooked shell.
Step 8: Arrange filled shells in a buttered baking dish and bake for 20 minutes until heated through and lightly golden.
Step 9: Garnish with fresh parsley, red pepper flakes, and additional Parmesan before serving.
Storage and Reheating Tips
Store leftover stuffed shells in an airtight container in the refrigerator for up to 2 days. The seafood is delicate, so consume within this timeframe for best quality.
To reheat, place shells in a baking dish, cover with foil, and warm at 325°F for about 15 minutes until heated through. Avoid high heat, which can toughen the seafood.
You can also freeze assembled shells before baking for up to 1 month. Bake directly from frozen, adding 10 extra minutes to the cooking time.
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