Garlic Butter Lobster

 

Garlic Butter Lobster-Filled Jumbo Pasta Shells

 

Rich, Creamy, Restaurant-Style Seafood Pasta

 Why You’ll Love This Recipe

These Garlic Butter Lobster-Filled Jumbo Pasta Shells are the ultimate comfort-meets-luxury dish. Tender lobster meat tossed in a rich garlic butter sauce, stuffed into jumbo pasta shells, baked with a creamy cheese sauce until bubbly and golden. Perfect for special occasions, date nights, or when you want to impress without stress.

Ingredients

For the Pasta Shells

• 20–24 jumbo pasta shells
• Salt (for boiling water)

For the Lobster Filling

• 2 lobster tails (about 8–10 oz / 225–280 g meat)
• 4 tbsp unsalted butter
• 4 cloves garlic, finely minced
• ½ tsp paprika
• ¼ tsp chili flakes (optional)
• Salt & black pepper to taste
• 2 tbsp heavy cream
• 1 tbsp fresh lemon juice
• 2 tbsp chopped parsley

For the Creamy Garlic Sauce

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• Salt & pepper to taste

Topping

• ½ cup shredded mozzarella
• Extra Parmesan (optional)
• Fresh parsley for garnish

 Instructions

1 Cook the Pasta Shells

1. Bring a large pot of salted water to a boil.
2. Cook jumbo shells 2 minutes less than package instructions (they’ll finish baking in the oven).
3. Drain and rinse with cold water. Set aside.

2 Prepare the Lobster

1. Cut lobster tails lengthwise and remove the meat.
2. Chop into bite-size pieces.
3. Heat butter in a skillet over medium heat.
4. Add garlic and sauté for 30 seconds until fragrant.
5. Add lobster, paprika, chili flakes, salt, and pepper.
6. Cook for 2–3 minutes only (don’t overcook).
7. Stir in cream, lemon juice, and parsley. Remove from heat.

3 Make the Creamy Garlic Sauce

1. In a saucepan, melt butter over medium heat.
2. Add garlic and sauté briefly.
3. Pour in heavy cream and let simmer 2–3 minutes.
4. Add Parmesan, Italian seasoning, salt, and pepper.
5. Stir until smooth and slightly thickened.

4 Assemble the Dish

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of sauce on the bottom of a baking dish.
3. Stuff each pasta shell generously with lobster filling.
4. Arrange shells in the dish.
5. Pour remaining sauce over the shells.
6. Top with mozzarella and extra Parmesan.

5 Bake

• Cover with foil and bake for 20 minutes.
• Uncover and bake an additional 10 minutes until bubbly and golden.

 Garnish & Serve

• Sprinkle with fresh parsley
• Serve hot with garlic bread or a light green salad

 Pro Tips

• Don’t overcook the lobster — it should be soft and buttery, not chewy
• You can substitute lobster with shrimp or crab
• Add spinach to the filling for extra color and nutrients
• Want extra luxury? Add a splash of white wine to the garlic butter

 Storage & Reheating

• Store leftovers in the fridge up to 2 days
• Reheat gently in the oven, covered, at 160°C (325°F)