If you’re in the mood for something indulgent and unforgettable, these Garlic Butter Lobster-Filled Jumbo Pasta Shells bring a gourmet twist to classic comfort food. Imagine tender lobster meat folded into a creamy, garlicky ricotta filling, nestled inside jumbo pasta shells, and smothered in a luscious garlic butter cream sauce. It’s pure decadence—yet surprisingly simple to make for a fancy date night, anniversary dinner, or holiday celebration.
This recipe was inspired by my grandmother’s signature seafood lasagna, a dish that always felt like a special event in our home. For this version, I’ve added a bolder garlic butter cream and a splash of white wine for elegance. The result? A dish that earns applause every single time it hits the table.
Why You’ll Love It
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Elegant yet approachable – Feels like fine dining, but easy enough for home cooking.
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Perfect for special occasions – Impress guests without the stress.
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Customizable – Add shrimp or crab for a seafood medley.
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Make-ahead friendly – Prep in advance and bake before serving.
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Rich, creamy, garlicky flavor – Need we say more?
Ingredients
For the Shells & Filling
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12 jumbo pasta shells
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1 cup cooked lobster meat, chopped
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2 tbsp unsalted butter
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2 garlic cloves, minced
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1 cup ricotta cheese
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½ cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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1 tsp lemon zest
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2 tbsp fresh parsley, chopped
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Salt & pepper, to taste
For the Garlic Butter Cream Sauce
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2 tbsp butter
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2 tbsp all-purpose flour
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1½ cups heavy cream
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¼ cup white wine (optional, but highly recommended)
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½ cup grated Parmesan cheese
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A pinch of nutmeg
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Salt & pepper, to taste
Instructions
Step 1 – Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente (about 10–12 minutes, or according to package instructions). Drain and rinse with cold water to stop the cooking process and prevent sticking.
Step 2 – Make the Lobster Filling
In a skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the lobster meat and cook for 1–2 minutes to warm through. Transfer to a mixing bowl and let cool slightly. Add ricotta, mozzarella, Parmesan, lemon zest, parsley, salt, and pepper. Stir until creamy and well combined.
Step 3 – Prepare the Cream Sauce
In a saucepan, melt butter and whisk in flour to create a roux. Slowly pour in heavy cream and white wine while whisking to avoid lumps. Simmer until thickened (about 5 minutes). Stir in Parmesan, nutmeg, salt, and pepper. Keep warm.
Step 4 – Assemble the Dish
Preheat oven to 375°F (190°C). Lightly grease a baking dish. Fill each shell generously with the lobster mixture and arrange in the dish. Pour the garlic butter cream sauce over the shells. Sprinkle with extra mozzarella or Parmesan, if desired.
Step 5 – Bake
Bake for 20–25 minutes, until bubbly and lightly golden on top. Garnish with fresh parsley and serve immediately.
Make-Ahead & Storage Tips
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Make-Ahead: Prepare shells and sauce separately, refrigerate for up to 24 hours, and bake before serving.
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Storage: Keep leftovers in an airtight container for up to 3 days. Reheat gently with extra cream or milk to keep it saucy.
Variations
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Add shrimp or crab to the filling for a deluxe seafood medley.
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Use mascarpone instead of ricotta for an ultra-creamy version.
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No wine? Substitute with seafood or chicken broth.
What to Serve With
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A crisp green salad with lemon vinaigrette
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Garlic bread or crusty sourdough
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A glass of dry white wine (Sauvignon Blanc or Chardonnay)
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Roasted asparagus or sautéed spinach
This dish is proof that gourmet dining can be created in your own kitchen. Whether it’s a holiday feast, an anniversary, or simply a night you want to treat yourself, these Garlic Butter Lobster-Filled Jumbo Pasta Shells are guaranteed to make the moment feel extra special.