Go Back

Creamy Lobster Stuffed Pasta Shells

Creamy Lobster Stuffed Pasta Shells are rich and comforting, perfect for impressing guests or enjoying a cozy family meal. This dish combines tender lobster with a silky cheese filling, all baked in a luscious cream sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 18 pieces jumbo pasta shells
  • 1 lb cooked lobster meat, chopped into bite-sized pieces (about 2 cups) or 2 cups mixed seafood if preferred
  • 1 cup ricotta cheese
  • 4 oz cream cheese, softened
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1/4 cup finely diced roasted red pepper optional, for color and sweetness
  • 2 tbsp fresh parsley, minced
  • 1 tbsp fresh chives or green onions, minced
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp salt adjust to taste
  • 1/4 tsp white or black pepper
  • 1/4 tsp smoked paprika or pinch cayenne optional
Creamy White Sauce
  • 4 tbsp unsalted butter
  • 1/2 cup finely diced shallot (or 1 small onion)
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour (use gluten-free blend for GF)
  • 2 cups whole milk (or 1 1/2 cups milk + 1/2 cup light cream for extra richness)
  • 3/4 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • Pinch of nutmeg optional
Crunchy Topping
  • 1/3 cup panko breadcrumbs (use gluten-free panko if needed)
  • 2 tbsp melted butter
  • 2 tbsp grated Parmesan

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook jumbo shells for 9–11 minutes until just al dente. Drain and spread shells on a towel to cool.
Filling
  1. In a large bowl, combine chopped lobster, ricotta, cream cheese, 1/2 cup Parmesan, roasted red pepper, parsley, chives, lemon juice, lemon zest, salt, pepper, and smoked paprika. Stir gently to combine.
Sauce Preparation
  1. In a medium saucepan, melt butter over medium heat. Add shallot and sauté until soft.
  2. Add garlic and cook 30 seconds more. Sprinkle in flour and cook, whisking, about 1 minute.
  3. Gradually whisk in milk and/or cream. Bring to a gentle simmer and cook until sauce thickens.
  4. Stir in salt, pepper, nutmeg, and Parmesan until smooth. Remove from heat.
Assembly
  1. Spoon about 1 cup of sauce into the bottom of the prepared baking dish.
  2. Fill each cooled shell with about 2–3 tablespoons of the lobster mixture and arrange filled shells in the dish, seam side up.
  3. Pour remaining sauce evenly over and around the shells.
  4. Combine panko, melted butter, and Parmesan, and sprinkle over the top if using.
Baking
  1. Bake uncovered for 22–30 minutes, until the sauce is bubbling and the topping is golden. Broil for 1–2 minutes if extra browning is desired.
  2. Let the dish rest for 5–10 minutes before serving.

Notes

If using frozen lobster, thaw and pat dry. For lighter versions, swap half the ricotta for part-skim ricotta and omit cream cheese. To make gluten-free: use gluten-free jumbo shells and flour.