· Let the shells rest for 5-10 minutes before serving. They will be very hot!
· Garnish with fresh chopped parsley or chives and serve immediately.
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Chef’s Notes & Tips
1. Lobster Meat: You can use freshly steamed lobster, high-quality pre-cooked lobster meat from the seafood counter, or even thawed frozen lobster tails or claw meat. For a more budget-friendly version, you can substitute half the lobster with large shrimp (prawns) or scallops.
2. Wine Substitute: If you prefer not to cook with wine, you can simply omit it. Use an additional ¼ cup of chicken or seafood stock instead.
3. Make Ahead: This is a great dish for entertaining. You can assemble the entire dish up to a day in advance. Cover tightly and refrigerate. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be cold from the fridge.
4. Preventing Dry Shells: The sauce on the bottom and over the top is crucial. It steams the shells and keeps everything moist and flavorful during baking. Don’t skip it!
5. Serving Suggestion: This is a rich dish. Serve it with a simple green salad with a light vinaigrette and some crusty bread to soak up the incredible garlic butter sauce.
Enjoy your incredibly delicious and impressive meal
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