This dish works beautifully as a centerpiece for a romantic dinner, an upscale family meal, or a celebratory gathering. It pairs well with a simple green salad, roasted asparagus, or garlic bread to round out the plate without competing for attention. Despite its restaurant-quality presentation, it’s surprisingly approachable, using familiar ingredients and straightforward steps. Garlic Butter Lobster-Filled Jumbo Pasta Shells are about comfort elevated, turning classic pasta night into something memorable, indulgent, and deeply satisfying, while still feeling warm, homemade, and inviting.
Ingredients
20–24 jumbo pasta shells
2 cups cooked lobster meat, chopped
4 tablespoons unsalted butter
4 cloves garlic, minced
1 cup ricotta cheese
½ cup heavy cream
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley
Optional: pinch of red pepper flakes
Instructions
Cook the jumbo pasta shells in salted water until al dente. Drain and set aside. In a skillet over medium heat, melt the butter and sauté the garlic until fragrant. Add the chopped lobster meat and cook gently for 1–2 minutes. Remove from heat. In a bowl, combine ricotta, heavy cream, half of the mozzarella, Parmesan, salt, black pepper, parsley, and optional red pepper flakes. Stir in the lobster and garlic butter mixture. Preheat the oven to 375°F (190°C). Lightly grease a baking dish and arrange the cooked shells open side up. Fill each shell generously with the lobster mixture. Sprinkle the remaining mozzarella over the top. Bake uncovered for 20–25 minutes, until bubbly and lightly golden. Serve warm, garnished with extra parsley if desired.
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