Maine Lobster Stuffed Shells
This recipe for Maine Lobster Stuffed Shells is a fantastic twist on an Italian favorite. This seafood pasta casserole fills stuffed shells with lobster meat, three kinds of cheese, and a lobster bisque. It's absolutely fantastic. The creamy bisque tastes so good and helps keep all of the ingredients together. This is a good dinner recipe that will serve the whole family.
Serves6
Cooking Time25 min
Ingredients
- 1 12 ounce box jumbo shell pasta
- 3 cups (1 pound) cooked lobster meat, diced
- 32 ounces container ricotta cheese
- 16 ounces shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/3 cup fresh chives, chopped
- 1 tablespoon fresh minced garlic
- 2 large eggs
- 1 can (28-ounce) diced tomatoes with juice
- 1 can (28-ounce) tomato puree
- 20 ounces lobster bisque
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
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Cook jumbo shells according to instructions on the box, drain, and rinse under cold water, set aside. Preheat oven to 350 degrees F.
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In a large bowl, combine lobster meat, ricotta, half the mozzarella, eggs, chives, garlic and 1/4 cup parmesan cheese. Mix well.
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In a second large bowl, mix the diced tomatoes with juice, tomato puree, and lobster bisque. Stir until blended.
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Coat the bottom of a 9x13-inch pan with a thin layer of sauce. An additional small pan may be needed to accommodate shells that do not fit. Stuff shells with about 3 tablespoons of lobster cheese mixture and arrange in a single layer in the pan. Pour sauce over the stuffed shells, and sprinkle the remaining mozzarella and parmesan cheese over the sauce.
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Cover with foil, tenting the foil so as not to stick to the cheese. Bake for 20 minutes. Uncover and bake 20 to 25 minutes longer or until cheese is golden brown. Garnish with parsley and serve.
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