Name: Garlic Butter Lobster‑Filled Jumbo Pasta Shells
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 jumbo pasta shells; 1 cup cooked lobster meat, chopped; 2 tbsp unsalted butter; 2 garlic cloves, minced; 1 tbsp all-purpose flour; 1 cup milk or cream (for sauce); 1/2 cup ricotta or cream cheese (optional, for creaminess); 1/2 cup shredded mozzarella (plus extra for topping); Salt and pepper to taste; Fresh parsley or chives, finely chopped (optional garnish)

I adore rich, buttery garlic goodness wrapped around tender lobster and nestled into plump pasta shells baked until cheesy and golden brown. This indulgent comfort dish is everything I crave when I want to treat myself or impress guests. Garlic Butter Lobster‑Filled Jumbo Pasta Shells

Why You’ll Love This Recipe

I love how the garlic‑butter sauce elevates the delicate lobster, adding depth without overpowering it. Stuffed jumbo shells deliver the perfect bite‑size portion with a cheesy, creamy filling. Baked just right, I get a gorgeous golden top with a luxuriously saucy interior—pure satisfaction.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 jumbo pasta shells
1 cup cooked lobster meat, chopped
2 tbsp unsalted butter
2 garlic cloves, minced
1 tbsp all‑purpose flour
1 cup milk or cream (for sauce)
½ cup ricotta or cream cheese (optional, for creaminess)
½ cup shredded mozzarella (plus extra for topping)
Salt and pepper to taste
Fresh parsley or chives, finely chopped (optional garnish)

Directions

Cook the jumbo shells in salted water until just al dente, about 2 minutes less than package directions. Drain and rinse in cold water to stop cooking.
Melt butter in a pan over medium heat. Add garlic and cook 1–2 minutes until fragrant. Sprinkle in flour and whisk until smooth, about 1 minute. Slowly pour in milk or cream, whisking until thick and smooth. Season with salt and pepper. Optionally stir in ricotta or cream cheese for extra richness.
In a bowl, combine chopped lobster, mozzarella, a few tablespoons of the warm garlic butter sauce, and season lightly.
Spoon lobster mixture into each shell.
Spread some garlic butter sauce in the bottom of a baking dish, arrange stuffed shells snugly, then pour remaining sauce over them. Sprinkle extra mozzarella on top.
Bake at 190°C (375°F) for about 20–25 minutes, until bubbling and golden.
Let the dish rest 5 minutes after baking. Sprinkle with chopped parsley or chives before serving.

Servings and timing

Servings: 4 (based on 12 shells)
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: ~40 minutes

Variations

Tomato‑cream twist: I stir in ½ cup tomato puree or canned bisque to the sauce.
Cheesy upgrade: I mix in Parmesan or fontina with the mozzarella for deeper flavor.
Herb infusion: I like to add tarragon or fresh basil to the filling.
Spicy kick: I sprinkle cayenne or red pepper flakes into the sauce for heat.

Storage/reheating

Refrigerator: I cover the baked shells tightly and store them for up to 2 days.
Reheating: I preheat the oven to 175°C (350°F), cover the dish, and bake for about 15 minutes until warmed through.
Freezer: I assemble unbaked shells in an airtight dish and freeze up to 1 month. When ready, I bake them from frozen, covered with foil, at 175°C (350°F) for about 35 minutes, then uncover for the last 10 minutes.

FAQs

What type of lobster should I use?

I typically use cooked lobster tail meat, but leftover lobster from dinner works beautifully too.

Can I substitute cream for milk?

Yes—I like using half‑and‑half or heavy cream for a richer, silkier sauce.

How do I avoid overcooking the lobster?

Since I’m using pre‑cooked meat, I just warm it through in the sauce—no need to bake beyond bringing it to temperature.

Can I use different cheese?

Absolutely! Ricotta adds creaminess, Parmesan gives umami, and fontina or Gruyère melt beautifully.

Are there make‑ahead options?

Yes! I often stuff the shells in advance, refrigerate, then pour sauce over and bake when ready.

Conclusion

I hope this garlic butter lobster pasta shell dish becomes a new favorite—I get buttery garlic richness, tender lobster, and gooey cheese all in one impressive bake. Easy to personalize and perfect for entertaining, it’s my go‑to when I want something special without stress. I enjoy every delicious bite!