Garlic Butter Lobster Stuffed Shells: Elegant, Creamy, and Decadent

Instructions:

Step 1: Cook jumbo pasta shells according to package directions until al dente. Drain and set aside to cool.

Step 2: In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Add lobster meat and cook for 2–3 minutes. Remove from heat.

Step 3: In a bowl, mix together ricotta, mozzarella, Parmesan, heavy cream, and the lobster mixture. Season with salt and pepper.

Step 4: Stuff each cooled pasta shell with the lobster filling.

Step 5: Place stuffed shells in a baking dish and drizzle with additional melted butter if desired. Cover with foil.

Step 6: Bake at 375°F (190°C) for 20–25 minutes until heated through and bubbly.

Step 7: Garnish with chopped parsley and freshly cracked black pepper before serving.

Storage Information:

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave. Not recommended for freezing, as the dairy-based sauce may separate.