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Italian-American·Main Course

Lobster-Stuffed Pasta Shells

Jumbo pasta shells filled with a decadent mixture of lobster, spinach, and three cheeses, baked in a rich cream sauce infused with roasted lobster shells.

Prep

30m

Cook

45m

Total

75m

Serves

2

Method

  1. 01

    Wilt the baby spinach in a dry pan over medium-high heat for a few seconds. Transfer to a strainer, let cool, then squeeze out all excess moisture and finely chop.

    Step 1
    Watch · 0:24
  2. 02

    Using kitchen shears, cut open the lobster shells to remove the meat. Rinse the meat to remove any grit and chop into small pieces. Cut the empty lobster shells into 1-inch pieces and set aside.

    Step 2
    Watch · 0:56
  3. 03

    In a mixing bowl, combine the chopped lobster meat, chopped spinach, lemon zest, minced garlic, ricotta, half of the mozzarella, salt, cayenne, and smoked paprika. Mix thoroughly and refrigerate until needed.

    Step 3
    Watch · 2:47
  4. 04

    Melt butter in a skillet over medium-high heat. Sauté the lobster shells for 2 minutes until bright red. Stir in tomato paste for 30 seconds, then pour in the heavy cream and a splash of water. Simmer until slightly reduced and thickened, then strain through a mesh sieve and season with salt and cayenne.

    Step 4
    Watch · 3:10
  5. 05

    Boil jumbo shells in generously salted water, cooking for 2 minutes less than the package directions. Drain and immediately place in a bowl of cold water to stop the cooking and remove excess starch.

    Step 5
    Watch · 5:04
  6. 06

    Spread 3/4 of the lobster cream sauce into the bottom of a baking dish. Fill 8 pasta shells generously with the lobster mixture and arrange them snugly in the dish. Top each shell with the remaining mozzarella, the rest of the sauce, and a grating of Parmesan.

    Step 6
    Watch · 5:35
  7. 07

    Drizzle the top with olive oil or melted butter. Bake in a preheated 375°F (190°C) oven for 25 to 30 minutes until the top is browned and bubbly. Garnish with a sprinkle of cayenne and fresh parsley before serving.

    Step 7
    Watch · 7:14

From Chef John

  • “Smoked paprika, also known as the bacon of spices.”
  • “You are, after all, the boss of your hopefully lobster-flavored sauce.”
  • “This really does taste like lobster bisque, which is one of my favorite things to eat.”