Description
Creamy seafood stuffed shells made with lobster, crab, and a rich cream sauce, baked until bubbly and finished with melted mozzarella and Parmesan for an elegant yet approachable dinner.
Ingredients
Scale
- 24 jumbo pasta shells
- 1 cup fresh lobster meat
- 1 cup lump crab meat
- 8 ounces cream cheese, softened
- 1 cup heavy whipping cream
- 2 cloves garlic, minced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the jumbo pasta shells in salted boiling water until al dente, then drain and set aside.
- In a skillet over medium heat, melt the butter and sauté the minced garlic until fragrant.
- Stir in the flour and cook for 1 minute to form a light roux.
- Gradually whisk in the heavy cream and simmer until slightly thickened.
- Remove from heat and stir in the softened cream cheese until smooth.
- Gently fold in the lobster meat, crab meat, salt, pepper, and half of the mozzarella.
- Fill each pasta shell with the seafood mixture and arrange in the prepared baking dish.
- Top with the remaining mozzarella and all of the Parmesan cheese.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for 10–15 minutes until the cheese is melted and lightly golden.
- Let rest for 5 minutes before serving.
Notes
Handle the seafood gently to keep large chunks intact, and be sure the cream cheese is fully softened for a smooth filling.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 105mg
Keywords: creamy seafood stuffed shells, seafood pasta, stuffed shells, lobster, crab