Instructions:
Cook the Pasta:
Boil jumbo shells in salted water until al dente (about 9-10 minutes). Drain, rinse with cold water, and set aside.
Make the Lobster Filling:
In a skillet, melt butter over medium heat. Sauté garlic and shallot until fragrant (1-2 mins).
Deglaze with white wine (if using) and simmer until reduced by half.
Stir in heavy cream, Parmesan, lemon zest, parsley, salt, pepper, and red pepper flakes. Simmer for 2-3 minutes until slightly thickened.
Fold in lobster meat and remove from heat.
Stuff the Shells:
Preheat oven to 375°F (190°C).
Fill each cooked shell generously with the lobster mixture and arrange in a buttered baking dish.
Add Cheese & Bake:
Sprinkle mozzarella and Gruyère over the shells, then top with breadcrumbs (if using).
Bake for 15-20 minutes until cheese is bubbly and golden.
Broil for 1-2 minutes for extra crispiness (watch closely!).
Serve:
Garnish with fresh herbs and a drizzle of melted butter or lemon juice. Pair with garlic bread or a crisp salad.
Enjoy your luxurious, restaurant-worthy meal! 😍🍝🔥
Would you like a wine pairing recommendation or a lighter variation? 😊
Enjoy!
