Lobster Stuffed Pasta Shells For Two Recipe

Ingredients
This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 2 servings

Filling

• 2 cups baby spinach (optional)
• 2 small lobster tails, 3 to 4 ounces each
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon lemon zest
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• Cayenne pepper to taste
• 1/4 teaspoon smoked paprika

Lobster Cream Sauce

• Reserved lobster shells
• 1 tablespoon butter
• 1 teaspoon tomato paste
• 1 cup heavy cream
• 1 splash water
• 1/4 teaspoon salt
• 1 pinch cayenne pepper

Shells

• 8 large pasta shells
• 1/3 cup shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon olive oil (optional)
• 1 pinch cayenne pepper (optional)
• 1 pinch chopped fresh parsley (optional)

Directions

1. Prepare the spinach: Wilt spinach in a dry pan over medium-high heat, then transfer to a strainer. Allow it to cool, squeeze out any excess water, and chop finely. Refrigerate until needed.
2. Prepare the lobster: Cut each lobster shell lengthwise along the center (top and bottom) with scissors and remove the meat. Set shells aside for the sauce. Open up the lobster tail meat and slice down the center, removing the vein if necessary. Rinse briefly under cold water to remove any grit, then chop into small pieces, about 1/4 inch in size. Transfer to a mixing bowl.
3. Mix the filling: To the bowl with lobster meat, add chopped spinach, ricotta, mozzarella, lemon zest, garlic, salt, cayenne, and smoked paprika. Mix thoroughly and refrigerate until needed.
4. Prepare the lobster cream sauce: Cut the reserved lobster shells into 1-inch pieces. Melt butter over medium-high heat in a saucepan and add the lobster shells. Cook, stirring occasionally, until the shells turn a deep red-orange color and release a lobster aroma, about 1 to 2 minutes. Add tomato paste and cook for another 30 seconds, stirring constantly. Pour in the cream, rinsing the measuring cup with a splash of water, and add to the saucepan. Season with salt and cayenne. Bring to a boil, then reduce the heat to prevent it from boiling over. Cook for about 4 minutes, until the cream has reduced slightly and thickened, enough to coat the back of a spoon.
5. Strain the sauce: Pour the lobster cream through a fine mesh strainer into a bowl, allowing the liquid to drain through. Discard the lobster shells and set the cream sauce aside for later use.
6. Prepare the pasta shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook for 2 minutes less than the package directions. Transfer the shells to a bowl of cold water to cool immediately, then drain them well.
7. Assemble the dish: Preheat the oven to 375F (190C). Use a spoon to generously stuff each of the 8 cooked pasta shells with the lobster filling. Spoon about three-quarters of the lobster cream sauce into a 1-quart baking dish (or a cake pan or deep pie dish). Arrange the stuffed shells in the dish, evenly spaced about 1/2 inch apart. Top each shell with a small amount of mozzarella. Drizzle the remaining lobster cream sauce over each shell, adding any extra sauce to the baking dish if desired. Reserve the rest for serving later, if preferred. Grate a small amount of Parmesan cheese over the top and drizzle with olive oil (optional).
8. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the dish is bubbly and golden brown on top. Let rest for at least 5 minutes before serving.

Nutrition Facts (per serving)