Creamy Lobster Shrimp Stuffed Shells
Are you a seafood lover but don’t make it at home? This recipe will change that for you. Tired of the ho-hum pasta dishes you always serve? Shellfish is really very easy to cook and work with and is always a celebration. I thought these Creamy Lobster Shrimp Stuffed Shells would be perfect for any special occasion. Valentine’s Day is just around the corner and this pasta dish would make a very romantic dinner.
With strong scissors I cut straight down each of the lobster shells and then pulled up the meat to sit on top. They were then buttered and quickly broiled leaving them juicy and flavorful. This tutorial will show you how to do this method and more! It is such an easy way to enjoy lobster. Want more lobster then try our ever-popular Lobster Bisque, always a winner.
Want another great seafood recipe? Try our Copycat Buca di Beppo Salmon Sorrento, just mouth-wateringly good.
The shrimp I quickly pan fried with the onion and peppers leaving them also full of wonderful flavor. The lobster and shrimp were then combined with a few other ingredients and stuffed into pasta shells. A lovely Parmesan cream sauce was then poured over top and a quick bake in the oven got the dish bubbly and slightly browned.
Creamy, full of seafood and heavenly. This dish will get you rave reviews from everyone! Casseroles overall are very easy to make and I love the little cook time in the oven so you can have a break or do the tidy up before dinner is served. Some fresh hot rolls and a simple salad will make this dinner complete!
The Recipe
Creamy Lobster Shrimp Stuffed Shells
This Creamy Lobster Shrimp Stuffed Shells recipe is easy to make and is gorgeous enough to serve at any special occasion.
Ingredients
- 25 jumbo pasta shells
- 5 oz. lobster (about 3 medium tails)
- 2 Tbsp. red pepper, minced
- 2 Tbsp. onion, minced
- 1 Tbsp. butter plus 1/4 cup butter, plus more for lobster
- 1 pkg. frozen shrimp, 71/90 count, thawed
- 1 1/2 tsp. Old Bay seasoning, plus more for top
- Freshly grated ground pepper and salt
- 1/4 cup flour
- 4 cups 2% milk
- Large pinch of nutmeg
- Few dashes hot sauce
- 1 1/2 cups Parmesan cheese
- 1 large egg, beaten
- 1/2 cup mozzarella, grated
- 1/3 cup ricotta cheese
- Green onions, for garnish, optional
Instructions
- Fill a large pot with salted water and cook the pasta shells according to package directions. Drain and rinse and set aside.
- Cut the shells of the lobster tails down the center with a sharp knife or strong scissors. Gently pull the lobster up and over the shell. Clean the tail of the digestive tract. Brush lightly with 1 Tbsp. butter and place on a rimmed baking sheet. Broil for 5-7 min. until just cooked through, the meat will become soft and white. Allow to cool and then cut into bite sized pieces. Place in a medium sized bowl.
- Meanwhile, in a medium skillet add the 1 tbsp. butter and saute the onion and red pepper for 1 min. Add the shrimp and continue to saute for about 3-4 min. until just pink and cooked. Add the Old Bay seasoning and pepper. Set aside.
- In a small saucepan, melt the 1/4 cup butter and whisk in the flour. Cook for 1 min. while whisking. Slowly add the milk while continuing to whisk. Heat the sauce until bubbly and thickened. Season with freshly ground pepper, salt, nutmeg and hot sauce. Stir in Parmesan until melted. Set aside.
- Add the shrimp mixture to the lobster, along with the egg, mozzarella cheese, and ricotta cheese. Mix gently.
- Preheat oven to 350F. Grease a 9x13" pan. Stuff each shell with one rounded Tbsp. of the seafood mixture and place in pan. Pour cheese sauce over the shells. Sprinkle on more Old Bay seasoning on the top. Bake for 30-35 min. until slightly browned and bubbly. Serve topped with green onions if desired.
Jeanette says
That looks delicious! I REALLY want to make this! I might have to make this for dinner tonight! Thank you for sharing!
Stacie @ Divine Lifestyle says
Oh my. That is the fanciest stuffed shells recipe I’ve ever seen. I have to try this. I love all shellfish, but lobster is my fave.
Jeanine says
This is it! This is the dish I’m making my husband for our 10th wedding anniversary next month. He is going to freak. This looks amazing!
Tara Noland says
Happy Anniversary!! Enjoy!!
Pam says
I love stuffed shells! I don’t think I have ever had them like this before, though. Yum.
Kim @ What's That Smell? says
I’m not a seafood lover but my husband is and I admit that really does look delicious.
Aubrey says
Looks great. I love sea food.
Little Miss Kate says
Oh these look yummy. I bet other types of meat would work well too. Thanks for the yummy recipe
valmg @ Mom Knows It All says
I love making different kinds of stuffed shells. My hubby and Mom would both go nuts for these.
Ann Bacciaglia says
I have been looking for some new recipes to try. This looks so yummy and easy to make. I am sure it will be a big hit with my family.
Melissa says
This dish looks absolutely scrumptious! I can’t wait to whip this up for my family! Thanks for the foodie inspiration!
Hali @daytodayMOMents says
This looks very tasty, great recipe!
Reesa Lewandowski says
OH MY!! My husband would love this! I think I am going to make it for Valentine’s Day!
Jean Stewart says
I love lobster and feel that whoever thought of sticking it under the broiler should be shot! Not shot to kill oops only takes a couple of seconds to dry it out and ruin it.
I will try this recipe, it looks so good! I will use boiled lobster!
Tara Noland says
You do have to watch it like a hawk when broiling for sure!
Veneta says
I’m just a little confused because when the ingredients are given red pepper is listed under seasoning leading me to believe it could be crushed red pepper but then upon further reading in the recipe it says to mince the red pepper… so does the recipe call for an actual red pepper or crushed red pepper?
Tara Noland says
It is a red pepper that is minced and cooked with the onion, not crushed red pepper.
Cindy Koerner says
Do you serve this over rice or just by itself?
Tara Noland says
Just by itself, maybe with a salad.
Cindy Koerner says
How far ahead can you make this?
Tara Noland says
I have made this in the morning and served it for dinner.
Cindy Koerner says
Are the frozen shrimp the cocktail shrimp or medium size shrimp. If is the medium size do you cut them in smaller pieces?
WNCChip says
Thanks for sharing this recipe, made it for tonight’s dinner. Turned out awesome!
Tara Noland says
So happy you liked it, it is one of our faves!
Janet says
If I make this in the morning to reheat for dinner how long should I reheat it at what temperature?
Tara Noland says
I have made this ahead of time and it has been great. Reheat at 350F adding about 10-15 min. or until bubbly and heated through for a total of 45-50 min.