Creamy Lobster Stuffed Shells

Instructions

Step 1: Cook the jumbo shells according to package directions until al dente, drain, and set aside to cool slightly.

Step 2: Melt butter in a large skillet over medium heat and sauté minced garlic for about 1 minute until fragrant.

Step 3: Pour in white wine and let it reduce by half, approximately 2 minutes.

Step 4: Add heavy cream, stock, and Dijon mustard, stirring constantly until well combined.

Step 5: Fold in the chopped lobster meat, lemon zest, lemon juice, and half of the Parmesan cheese, heating through gently for 3-4 minutes.

Step 6: Season with salt and pepper to taste, then stir in fresh parsley and chives.

Step 7: Spoon the lobster mixture into each cooked shell, arranging them in a buttered baking dish.

Step 8: Pour any remaining sauce around the shells and sprinkle with remaining Parmesan cheese.

Step 9: Bake at 375 degrees Fahrenheit for 15-20 minutes until golden and bubbling at the edges.

Step 10: Garnish with red pepper flakes, fresh chives, and lemon zest before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. The dish tastes best enjoyed fresh, but it reheats beautifully.

To reheat, transfer to a baking dish, cover loosely with foil, and warm at 350 degrees Fahrenheit for 15-20 minutes until heated through. You can also reheat individual portions in the microwave on 50% power for 2-3 minutes, stirring halfway through.

For best results, add a splash of cream or stock while reheating to restore the sauce’s silky consistency if it has thickened during storage.