Lobster-stuffed Shells Delight

Name: Lobster-stuffed Shells Delight
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 lb cooked lobster meat, chopped; 1 cup ricotta cheese; 1/2 cup grated parmesan cheese; 1/4 cup chopped fresh parsley; 1/2 tsp garlic powder; Salt and pepper to taste; 12 jumbo pasta shells; 2 cups marinara sauce; 1/2 cup shredded mozzarella cheese

Highlighted under: Homestyle Recipe Favorites

I absolutely love making lobster-stuffed shells! The process combines my passion for seafood with the comfort of pasta, creating a dish that feels both indulgent and warming. Every time I prepare these, I can’t help but admire how the creamy filling enhances the natural sweetness of the lobster. It’s a special recipe that has brought my family together around the dinner table, celebrating the rich flavors and delightful textures that make each bite a joy to savor. Trust me, this dish will be a star at your next gathering!

Created by

Anna Johnson

Last updated on 2026-01-22T10:57:28.264Z

When I first attempted lobster-stuffed shells, I was amazed at how the flavors melded together. The combination of ricotta, parmesan, and succulent lobster meat creates a filling that is both rich and vibrant. This dish exemplifies the power of fresh ingredients; using high-quality lobster truly elevates the entire recipe. I recommend making the filling ahead of time to let the flavors develop even more.

During my latest cooking session, I experimented with a homemade marinara sauce, which perfectly complements the richness of the stuffed shells. The acidity of the tomatoes balances the decadence, making every bite exciting. Make sure to bake until bubbly and golden, enhancing both flavor and presentation. You won’t regret this culinary adventure!

Why You Will Love This Recipe
Generous lobster chunks provide a luxurious taste experience.
Creamy filling harmonizes beautifully with a tangy marinara sauce.
A visually stunning dish that impresses everyone at the table.

Mastering the Filling

The lobster filling is the heart of this dish, and using fresh lobster meat is paramount. If your budget is tight, you can substitute with claw meat or even shrimp for a similar texture. Aim for a mix that's both creamy and rich—this is where the ricotta and parmesan come into play. The ricotta adds moisture while the parmesan provides a sharp bite, balancing the sweetness of the lobster wonderfully.

Maintaining the right consistency in your filling is crucial. Overmixing can lead to a gluey texture, while undermixing may leave lumps of cheese. I recommend mixing gently until just combined, ensuring you keep those lovely chunks of lobster intact. You want every bite to have a pop of lobster flavor, accentuated by the creaminess of the cheese.

Pasta Shell Techniques

When cooking the jumbo shells, it’s important to follow package instructions while adjusting for al dente texture; this will allow for optimal filling without the risk of bursting. A trick I use is to stir the shells gently during the first few minutes of cooking to prevent them from sticking together. After draining, rinse them briefly under cold water to stop the cooking process and make them easier to handle.

If you find your shells are too delicate, consider using a light drizzle of olive oil to prevent sticking. You can also keep the filled shells tightly packed in the baking dish to help them retain their shape during baking. This will enhance the visual appeal of your dish, creating a beautifully layered pasta presentation.

Ingredients

For the Lobster Filling

1 lb cooked lobster meat, chopped
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp garlic powder
Salt and pepper to taste

For the Pasta and Sauce

12 jumbo pasta shells
2 cups marinara sauce
1/2 cup shredded mozzarella cheese

Adjustments can be made by substituting the lobster with shrimp or crab if desired.

Instructions

Cook the Pasta

In a large pot of salted boiling water, cook the jumbo shells until al dente. Drain and set aside to cool.

Prepare the Filling

In a bowl, combine the chopped lobster, ricotta, parmesan, parsley, garlic powder, salt, and pepper until well mixed.

Fill the Shells

Stuff each pasta shell with the lobster filling, being generous with the amount.

Assemble and Bake

Spread half of the marinara sauce in a baking dish. Arrange the filled shells in the dish, then pour the remaining sauce over the top. Sprinkle with mozzarella cheese.

Bake

Preheat the oven to 375°F (190°C) and bake covered for 20 minutes. Then remove the cover and bake for an additional 5 minutes, or until the cheese is bubbly and golden.

Let the dish sit for a few minutes before serving to allow the flavors to settle.

Pro Tips

For an extra touch, garnish with additional chopped parsley or a squeeze of lemon before serving for brightness.

Make-Ahead Tips

This recipe is a fantastic make-ahead option. You can prepare the lobster filling up to a day in advance and store it in the refrigerator. This not only saves time when you're ready to assemble but also allows the flavors to meld beautifully. Just be sure to let the filling come to room temperature before stuffing the shells to prevent any shock from the oven's heat.

Assembling the dish in advance is also an option. Simply layer the filled shells with marinara sauce in the baking dish, cover it tightly with plastic wrap, and refrigerate. When you're ready to serve, remove the plastic wrap and bake it; just add an extra 5-10 minutes to the cooking time to account for the colder temperature.

Storage and Reheating

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 to 25 minutes, covered with foil to retain moisture. This way, the shells won't dry out, and the cheese will get all bubbly again.

For longer storage, consider freezing the assembled but unbaked dish. Wrap tightly in foil, then in plastic wrap, and use it within three months for the best quality. Thaw overnight in the fridge and bake as instructed. The flavors can develop even further during the freezing process, making for a delightful meal that feels gourmet, even on a weeknight.

Questions About Recipes

→ Can I make the filling ahead of time?

Yes, you can prepare the lobster filling a day in advance and store it in the refrigerator until ready to use.

→ Is it possible to freeze the stuffed shells?

Absolutely! You can freeze the assembled shells before baking. Just cover tightly and thaw in the refrigerator before baking.

→ What can I substitute for lobster?

You can use cooked shrimp, crab meat, or even a combination of seafood if you prefer.

→ How do I know when the shells are done baking?

The shells are done when the cheese is melted and bubbly, and the sauce is simmering around the edges.