· 1 cup (100g) shredded mozzarella or Italian blend cheese
· 2 tbsp grated Parmesan cheese
· Fresh parsley or chives for garnish
—
Instructions
1. Cook the Pasta Shells:
· Bring a large pot of generously salted water to a boil.
· Add the jumbo shells and cook for 1-2 minutes less than the package instructions for al dente. They will finish cooking in the oven, and this prevents them from becoming mushy.
· Drain carefully and rinse with cool water to stop the cooking process. Drizzle with a little olive oil to prevent sticking and set aside.
2. Prepare the Garlic Butter Sauce:
· In a medium saucepan or skillet, melt the butter over medium heat.
· Add the minced garlic and cook for 1-2 minutes until fragrant. Do not let it brown.
· If using, add the white wine and let it simmer for 2 minutes until reduced slightly.
· Whisk in the heavy cream, stock, lemon juice, and a pinch of red pepper flakes (if using). Bring to a gentle simmer and let it cook for 3-4 minutes until it slightly thickens.
· Remove from heat and stir in the fresh parsley. Season with salt and pepper to taste. Set aside.
3. Make the Lobster Filling:
· In a large bowl, combine the ricotta, cream cheese, Parmesan cheese, and beaten egg. Mix until smooth.
· Gently fold in the chopped lobster meat, chives, parsley, and lemon zest.
· Season carefully with salt and pepper. Taste and adjust seasoning. Be gentle to keep the lobster pieces intact.
4. Assemble the Dish:
· Preheat your oven to 375°F (190°C).
· Spread about ½ cup of the garlic butter sauce evenly on the bottom of a 9×13 inch baking dish.
· Take a cooked pasta shell in your hand and carefully fill it with a heaping tablespoon of the lobster mixture. Place it seam-side up in the prepared baking dish. Repeat with the remaining shells and filling.
5. Bake:
· Pour the remaining garlic butter sauce evenly over the top of the stuffed shells.
· Sprinkle the shredded mozzarella and extra Parmesan cheese over the top.
· Cover the dish tightly with aluminum foil and bake for 20 minutes.
· Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and bubbly and the filling is heated through.
6. Serve:
ADVERTISEMENT
