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Lobster-Stuffed Shells in Creamy Alfredo Sauce. Close-up photo showing jumbo pasta shells overflowing with rich ricotta and bright red chunks of sweet lobster, swimming in a thick, homemade white Alfredo sauce and garnished with fresh chopped parsley.

Lobster-Stuffed Shells in Creamy Alfredo Sauce

These Lobster-Stuffed Shells in Creamy Alfredo Sauce are pure indulgence. Sweet lobster meat is mixed with ricotta, herbs, and Parmesan, then baked in a luscious Alfredo sauce for an elegant seafood twist on a classic Italian dish.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Seafood
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Pasta Shells
  • 16 jumbo pasta shells uncooked
Lobster Filling
  • 1 1/2 cups cooked lobster meat chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg lightly beaten
  • 2 tbsp fresh parsley chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Creamy Alfredo Sauce
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 3/4 cup grated Parmesan cheese freshly grated
  • 1/4 tsp nutmeg optional, for depth of flavor
  • to taste salt and pepper
To Finish
  • 1/4 cup shredded mozzarella cheese for topping
  • 1 tbsp fresh parsley for garnish

Equipment

  • Large Pot
  • Baking Dish
  • Mixing Bowl
  • Saucepan

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Cook jumbo shells according to package directions until al dente. Drain and set aside to cool slightly.
  3. In a mixing bowl, combine lobster meat, ricotta, Parmesan, egg, parsley, salt, and pepper. Mix until well combined.
  4. To make the Alfredo sauce, melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute.
  5. Stir in heavy cream and bring to a gentle simmer. Add Parmesan, nutmeg, salt, and pepper. Stir until sauce thickens slightly, about 3–5 minutes.
  6. Spread 1/2 cup of Alfredo sauce over the bottom of the baking dish. Fill each pasta shell with the lobster mixture and arrange in the dish.
  7. Pour remaining Alfredo sauce over the stuffed shells and top with shredded mozzarella cheese.
  8. Bake for 20–25 minutes or until bubbly and golden on top. Garnish with fresh parsley before serving.

Notes

You can prepare the stuffed shells ahead of time and refrigerate for up to 24 hours before baking. For an extra decadent touch, drizzle with a little truffle oil before serving.