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Home » Valentine's Day Ideas and Recipes » Creamy Lobster Shrimp Stuffed Shells

Creamy Lobster Shrimp Stuffed Shells

January 12, 2017 by Tara Noland 26 Comments

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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. 

Creamy Lobster Shrimp Stuffed Shells

 

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 Lobster Shrimp Stuffed Shells

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!

Creamy Lobster Shrimp Stuffed Shells

The Recipe

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Yield: 8 servings

Creamy Lobster Shrimp Stuffed Shells

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.

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

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

  1. Fill a large pot with salted water and cook the pasta shells according to package directions. Drain and rinse and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add the shrimp mixture to the lobster, along with the egg, mozzarella cheese, and ricotta cheese. Mix gently.
  6. 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.
© Tara Noland
Cuisine: American / Category: Entree

Recipe adapted from Taste of Home. 

Creamy Lobster Shrimp Stuffed Shells

Creamy Lobster Shrimp Stuffed Shells

 

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Filed Under: Brunch, Dinner, Easter Recipes and Ideas, Popular Posts, Seafood, Valentine's Day Ideas and Recipes Tagged With: cream sauce, lobster, pasta, seafood, shells, shrimp

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Comments

  1. Jeanette says

    January 13, 2017 at 6:02 pm

    That looks delicious! I REALLY want to make this! I might have to make this for dinner tonight! Thank you for sharing!

    Reply
  2. Stacie @ Divine Lifestyle says

    January 13, 2017 at 6:08 pm

    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.

    Reply
  3. Jeanine says

    January 13, 2017 at 6:25 pm

    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!

    Reply
    • Tara Noland says

      January 13, 2017 at 8:05 pm

      Happy Anniversary!! Enjoy!!

      Reply
  4. Pam says

    January 13, 2017 at 7:14 pm

    I love stuffed shells! I don’t think I have ever had them like this before, though. Yum.

    Reply
  5. Kim @ What's That Smell? says

    January 13, 2017 at 7:14 pm

    I’m not a seafood lover but my husband is and I admit that really does look delicious.

    Reply
  6. Aubrey says

    January 13, 2017 at 8:18 pm

    Looks great. I love sea food.

    Reply
  7. Little Miss Kate says

    January 13, 2017 at 8:32 pm

    Oh these look yummy. I bet other types of meat would work well too. Thanks for the yummy recipe

    Reply
  8. valmg @ Mom Knows It All says

    January 13, 2017 at 8:40 pm

    I love making different kinds of stuffed shells. My hubby and Mom would both go nuts for these.

    Reply
  9. Ann Bacciaglia says

    January 13, 2017 at 9:03 pm

    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.

    Reply
  10. Melissa says

    January 13, 2017 at 9:40 pm

    This dish looks absolutely scrumptious! I can’t wait to whip this up for my family! Thanks for the foodie inspiration!

    Reply
  11. Hali @daytodayMOMents says

    January 14, 2017 at 12:58 am

    This looks very tasty, great recipe!

    Reply
  12. Reesa Lewandowski says

    January 14, 2017 at 8:58 pm

    OH MY!! My husband would love this! I think I am going to make it for Valentine’s Day!

    Reply
  13. Jean Stewart says

    February 12, 2017 at 1:55 pm

    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!

    Reply
    • Tara Noland says

      February 12, 2017 at 1:59 pm

      You do have to watch it like a hawk when broiling for sure!

      Reply
  14. Veneta says

    March 3, 2017 at 6:13 pm

    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?

    Reply
    • Tara Noland says

      March 3, 2017 at 8:14 pm

      It is a red pepper that is minced and cooked with the onion, not crushed red pepper.

      Reply
  15. Cindy Koerner says

    November 12, 2017 at 2:31 pm

    Do you serve this over rice or just by itself?

    Reply
    • Tara Noland says

      November 12, 2017 at 2:49 pm

      Just by itself, maybe with a salad.

      Reply
  16. Cindy Koerner says

    November 25, 2017 at 4:47 pm

    How far ahead can you make this?

    Reply
    • Tara Noland says

      November 25, 2017 at 5:08 pm

      I have made this in the morning and served it for dinner.

      Reply
  17. Cindy Koerner says

    December 8, 2017 at 2:03 pm

    Are the frozen shrimp the cocktail shrimp or medium size shrimp. If is the medium size do you cut them in smaller pieces?

    Reply
  18. WNCChip says

    October 30, 2018 at 4:40 pm

    Thanks for sharing this recipe, made it for tonight’s dinner. Turned out awesome!

    Reply
    • Tara Noland says

      October 30, 2018 at 4:56 pm

      So happy you liked it, it is one of our faves!

      Reply
  19. Janet says

    May 31, 2020 at 7:29 am

    If I make this in the morning to reheat for dinner how long should I reheat it at what temperature?

    Reply
    • Tara Noland says

      May 31, 2020 at 7:32 am

      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.

      Reply

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