· If using, add the white wine and let it simmer for 2 minutes until reduced slightly.· Whisk in the heavy cream, stock, lemon juice, and a pinch of red pepper flakes (if using). Bring to a gentle simmer and let it cook for 3-4 minutes until it slightly thickens.· Remove from heat and stir in the fresh parsley. Season with salt and pepper to taste. Set aside.3. Make the Lobster Filling:· In a large bowl, combine the ricotta, cream cheese, Parmesan cheese, and beaten egg. Mix until smooth.· Gently fold in the chopped lobster meat, chives, parsley, and lemon zest.· Season carefully with salt and pepper. Taste and adjust seasoning. Be gentle to keep the lobster pieces intact.4. Assemble the Dish:· Preheat your oven to 375°F (190°C).· Spread about ½ cup of the garlic butter sauce evenly on the bottom of a 9×13 inch baking dish.· Take a cooked pasta shell in your hand and carefully fill it with a heaping tablespoon of the lobster mixture. Place it seam-side up in the prepared baking dish. Repeat with the remaining shells and filling.5. Bake:· Pour the remaining garlic butter sauce evenly over the top of the stuffed shells.· Sprinkle the shredded mozzarella and extra Parmesan cheese over the top.· Cover the dish tightly with aluminum foil and bake for 20 minutes.· Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and bubbly and the filling is heated through.6. Serve:· Let the shells rest for 5-10 minutes before serving. They will be very hot!· Garnish with fresh chopped parsley or chives and serve immediately.—Chef’s Notes & Tips1. Lobster Meat: You can use freshly steamed lobster, high-quality pre-cooked lobster meat from the seafood counter, or even thawed frozen lobster tails or claw meat. For a more budget-friendly version, you can substitute half the lobster with large shrimp (prawns) or scallops.2. Wine Substitute: If you prefer not to cook with wine, you can simply omit it. Use an additional ¼ cup of chicken or seafood stock instead.3. Make Ahead: This is a great dish for entertaining. You can assemble the entire dish up to a day in advance. Cover tightly and refrigerate. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be cold from the fridge.4. Preventing Dry Shells: The sauce on the bottom and over the top is crucial. It steams the shells and keeps everything moist and flavorful during baking. Don’t skip it!5. Serving Suggestion: This is a rich dish. Serve it with a simple green salad with a light vinaigrette and some crusty bread to soak up the incredible garlic butter sauce.Enjoy your incredibly delicious and impressive meal
Garlic Butter Lobster-Filled Jumbo Pasta Shells
