Lobster-Filled Jumbo Shells for Two

Name: Lobster-Filled Jumbo Shells for Two
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cups Baby Spinach; 1 tbsp Butter; 0.25 tsp Cayenne Pepper; 0 pinch Fresh Parsley; 2 whole Garlic; 0.25 cup Grated Parmesan Cheese; 1 cup Heavy Cream; 8 whole Jumbo Pasta Shells; 1 tsp Lemon; 1 whole Lobster Tail; 0.5 cup Mozzarella Cheese; 1 tsp Olive Oil; 0.5 cup Ricotta Cheese; 0.5 tsp Salt; 0 whole Shellfish; 0.25 tsp Smoked Paprika; 1 tsp Tomato Paste; 0.25 cup Water

Dinner 🍽️ Italian 🇮🇹 High-Protein 💪Comfort-Food Pescatarian 🐟Anabolic Diet

Lobster-Filled Jumbo Shells for Two features tender pasta packed with a lemon-kissed lobster and ricotta blend, then nestled in a rich, shell-infused cream sauce. A blanket of melted mozzarella and Parmesan adds a golden, lightly smoky finish with a hint of cayenne heat. It’s a special-occasion dinner that feels restaurant-worthy yet cozy enough for an intimate night in.

Prep30 mins
Cook45 mins
Serves2
DifficultyMedium

1

Optional but highly recommended for better flavor and appearance: Wilt the spinach in a dry pan over medium-high heat, then transfer it to a strainer. Let it cool, squeeze out the excess water, and chop it with a knife. Refrigerate until needed.
2

Using scissors, cut lengthwise along the center of each lobster shell on both the top and bottom, and remove the meat. Set the shells aside for the sauce.
3

Split the lobster tail meat down the center, slicing with a knife if necessary, and devein if needed. Rinse briefly under cold water to remove any grit.
4

Chop the meat with a knife into small pieces, about 1/4 inch. Transfer it to a mixing bowl; add the chopped spinach, ricotta, mozzarella, lemon zest, garlic, salt, cayenne, and smoked paprika. Mix thoroughly; refrigerate until needed.
5

Cut the reserved lobster shells with scissors into 1-inch pieces. Melt the butter over medium-high heat in a saucepan, then add the lobster shells. Cook, stirring, until the shells turn a deep red-orange and smell like cooked lobster, 1 to 2 minutes.
6

Add the tomato paste and cook, stirring, for 30 seconds more. Pour in the cream; rinse the measuring cup with a small splash of water and add it to the saucepan. Season with salt and cayenne.
7

Bring to a boil, adjust the heat to prevent boiling over, and cook until the cream reduces and thickens slightly, just enough to coat the back of a spoon, about 4 minutes.
8

Pour the lobster cream through a fine-mesh strainer set over a bowl, letting all the liquid drain through. Set the cream sauce aside until needed; discard the shells.
9

Bring a large pot of salted water to a boil. Add the shells and cook, stirring occasionally, for 2 minutes less than the package directions.
10

Transfer the shells to a bowl of cold water to cool immediately, then drain well.
11

Preheat the oven to 375 degrees F (190 degrees C).
12

Use a spoon to generously stuff 8 cooked pasta shells with the lobster filling.
13

Spoon about three-quarters of the lobster cream sauce into a 1-quart baking dish. A cake pan or deep pie dish can also be used. Arrange the stuffed shells in the dish, evenly spaced and no more than about 1/2 inch apart.
14

Top each shell with a small amount of mozzarella. Drizzle a few teaspoons of the remaining lobster cream sauce over each shell. Any extra sauce can be added to the baking dish if desired, or reserved to reheat and serve with the cooked shells.
15

Grate a small amount of Parmesan over the top, and drizzle with olive oil if desired.
16

Bake in the preheated oven until bubbly, hot throughout, and golden brown on top, 25 to 30 minutes.
17

Let rest for at least 5 minutes before serving.