Garlic Butter Lobster-Filled Jumbo Pasta Shells

An elegant creamy pasta dinner that screams next-level indulgence!

 Ingredients :
12 jumbo pasta shells
1 cup cooked lobster meat, chopped
2 tbsp unsalted butter
2 garlic cloves, minced
1 cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tsp lemon zest
2 tbsp fresh parsley, chopped
Salt, to taste
Black pepper, to taste

For the Garlic Butter Cream Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1½ cups heavy cream
¼ cup white wine (optional)
½ cup grated Parmesan cheese
A pinch of nutmeg
Salt, to taste
Black pepper, to taste

Instructions:
1. Preheat a large pot of salted water to boiling. Cook the jumbo pasta shells according to package instructions until al dente (about 10–12 minutes). Drain and rinse under cold water to prevent sticking. Set aside.
2. In a skillet over medium heat, melt 2 tbsp butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in chopped lobster and cook for 1–2 minutes. Transfer to a bowl and let cool slightly.
3. To the bowl with lobster, add ricotta, mozzarella, Parmesan, lemon zest, parsley, salt, and pepper. Mix well to form the filling.
4. In a saucepan over medium heat, melt 2 tbsp butter. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in heavy cream and white wine. Cook, stirring, until thickened. Stir in Parmesan, nutmeg, salt, and pepper. Keep warm.
5. Preheat oven to 375°F (190°C). Grease a baking dish with butter or spray. Fill each shell with the lobster-cheese mixture and arrange in the dish. Pour the garlic butter cream sauce over the shells. Sprinkle extra mozzarella or Parmesan if desired.
6. Bake for 20–25 minutes, or until bubbly and golden. Garnish with fresh parsley and serve hot.

Prep: 25 min | Cook: 25 min | Total: 50 min
Servings: 4 | Calories: ~560 per serving