A luxurious, comforting seafood pasta featuring tender lobster, creamy cheese filling, and a rich homemade Alfredo sauce. This dish delivers restaurant-quality flavor with simple, elegant steps.
Why You’ll Love This Recipe
This recipe offers a perfect balance of creamy, cheesy richness and delicate seafood flavor. The jumbo shells hold a velvety filling, while the Alfredo sauce adds smooth decadence. It’s impressive enough for special occasions yet simple enough for a cozy weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 jumbo pasta shells
1 cup cooked lobster meat, chopped
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 egg, lightly beaten
1 tablespoon chopped parsley (plus extra for garnish)
Salt and cracked black pepper, to taste
For the Alfredo sauce:
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated parmesan cheese
Pinch of nutmeg (optional)
Salt and pepper, to taste
Directions
Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente. Drain and set aside to cool slightly.
Prepare the Lobster Filling
In a mixing bowl, combine the chopped lobster, ricotta cheese, mozzarella, parmesan, egg, parsley, salt, and pepper. Mix until fully blended.
Make the Alfredo Sauce
In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute. Stir in the heavy cream and bring to a gentle simmer. Add the grated parmesan and stir until smooth and creamy. Season with salt, pepper, and a pinch of nutmeg if desired.
Stuff the Shells
Fill each cooked pasta shell with the lobster mixture. Arrange the stuffed shells in a baking dish.
Assemble and Bake
Pour the Alfredo sauce over the stuffed shells, ensuring they are well coated. Bake at 375°F (190°C) for 15–20 minutes, or until the dish is bubbly and lightly golden on top.
Serve
Garnish with extra parsley and cracked pepper. Serve warm.
Replace lobster with shrimp or crab for a different seafood twist.
Add sautéed spinach to the filling for extra color and nutrients.
Use a blend of Italian cheeses such as provolone or fontina for added flavor depth.
Top with a light sprinkle of breadcrumbs for a subtle crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 300°F (150°C) until warmed through, or heat gently on the stovetop with a splash of cream to maintain moisture.
FAQs
Can I use frozen lobster meat?
Yes, thaw it completely and drain excess moisture before using.
Can I prepare the dish ahead of time?
Yes, assemble the shells and refrigerate for up to 24 hours before baking.
Can I use store-bought Alfredo sauce?
You can, but homemade sauce provides better flavor and creaminess.
What can I substitute for ricotta cheese?
Cottage cheese or mascarpone can work as substitutes.
Can I make this recipe gluten-free?
Use gluten-free jumbo pasta shells and ensure all ingredients are certified gluten-free.
Can I add vegetables to the filling?
Yes, finely chopped spinach, mushrooms, or onions work well.
How can I keep the shells from breaking?
Cook them until al dente and cool slightly before stuffing.
Can I double the recipe?
Yes, simply double all ingredients and use a larger baking dish.
Can I freeze the stuffed shells?
Yes, freeze before baking. Thaw overnight in the refrigerator, then bake as instructed.
How do I prevent the sauce from becoming grainy?
Simmer gently and stir the parmesan in slowly to ensure a smooth texture.
Conclusion
These lobster-stuffed shells in creamy Alfredo sauce combine elegance and comfort in every bite. Whether served for a special dinner or a relaxing weekend meal, this dish delivers rich, satisfying flavor with simple, reliable steps. Enjoy a gourmet seafood experience right at home.
A rich and elegant seafood pasta dish featuring tender lobster-stuffed jumbo shells baked in a creamy homemade Alfredo sauce. Perfect for special occasions or indulgent weeknight meals.
Ingredients
12 jumbo pasta shells
1 cup cooked lobster meat, chopped
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 egg, lightly beaten
1 tablespoon chopped parsley (plus extra for garnish)
Salt and cracked black pepper, to taste
For the Alfredo sauce:
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated parmesan cheese
Pinch of nutmeg (optional)
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
In a bowl, combine lobster meat, ricotta, mozzarella, parmesan, egg, parsley, salt, and pepper. Mix until well combined.
In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in heavy cream and bring to a gentle simmer.
Add grated parmesan cheese and stir until smooth. Season with salt, pepper, and a pinch of nutmeg if using. Remove from heat.
Fill each cooked pasta shell with the lobster mixture and arrange in the prepared baking dish.
Pour the Alfredo sauce evenly over the stuffed shells, ensuring they are well coated.
Bake for 15–20 minutes, until bubbly and lightly golden on top.
Garnish with extra chopped parsley and cracked black pepper. Serve warm.
Notes
Use freshly grated parmesan for the smoothest Alfredo sauce.
Don’t overcook the shells; al dente prevents tearing during stuffing.
To save time, you can use store-bought Alfredo sauce, though homemade offers better flavor.
This dish can be assembled a day in advance and baked before serving.
Prep Time:15 minutes
Cook Time:25 minutes
Category:Dinner
Method:Baking
Cuisine:Italian-American
Nutrition
Serving Size:1/4 of recipe (about 3 stuffed shells)
