CREAMY LOBSTER STUFFED SHELLS

CREAMY LOBSTER STUFFED SHELLS

INGREDIENTS

For the Pasta

• 20 jumbo pasta shells
• Salted water for boiling

For the Lobster Filling

• 2 cups cooked lobster meat, chopped
• 1 cup ricotta cheese
• 1/2 cup cream cheese, softened
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest
• Salt and black pepper to taste

For the Creamy Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• Salt and black pepper to taste

For Topping

• 1/2 cup mozzarella cheese
• Extra Parmesan cheese
• Fresh parsley

DIRECTIONS

1. Preheat oven to 180°C (350°F). Cook pasta shells in salted water until al dente. Drain and set aside.
2. In a bowl, combine lobster meat, ricotta, cream cheese, mozzarella, Parmesan, garlic, parsley, lemon zest, salt, and pepper. Mix well.
3. Stuff each pasta shell with the lobster mixture and set aside.
4. In a saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes.
5. Slowly add milk and cream, whisking until smooth and thickened.
6. Stir in Parmesan, garlic, paprika, salt, and pepper.
7. Spread a layer of sauce in a baking dish. Arrange stuffed shells on top. Cover with remaining sauce.
8. Sprinkle mozzarella and extra Parmesan over the top.
9. Bake for 25–30 minutes until bubbly and golden.
10. Garnish with fresh parsley and serve warm.

NUTRITIONAL INFORMATION (PER SERVING)

• Calories: 650 kcal
• Protein: 38g
• Carbohydrates: 42g
• Fat: 36g
• Fiber: 2g
• Sugar: 6g