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Lobster Stuffed Shells

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Lobster Stuffed Shells
2012-05-23 Other
2.7 30

Pasta Shells are stuffed with a filling of lobster, crab, and a creamy ricotta mixture for a special dinner menu.

  • Servings: 4-6
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes


24 oz Spinach Artichoke Dip, at room temperature
2 cup Ricotta Cheese
2 Lobster Tail Meat or 8 Oz of Fresh Lobster Meat
6 oz Fresh Crab Meat
1 Egg
2 Tbsp Fresh Lemon Juice
1 Pinch Crushed Red Pepper Flakes, or to taste
Salt & Fresh Ground Pepper, to taste
2 cups White Sauce, such as bechamel
1 cup Shredded Gruyere Cheese
1 (16 Ounce) Package Jumbo Pasta Shells
½ cup Grated Parmigiano-reggiano Cheese


1. Preheat the oven to 375 degrees F (190 degrees C).

2. Combine spinach artichoke dip and ricotta cheese, lobster, and crab in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.

3. Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.

4. Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.

5. Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.

6. Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.

7. Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.

8. Bake in the preheated oven until golden brown and bubbling, about 25 minutes.