Best Lobster Stuffed Shells Recipes

LOBSTER THERMIDOR

Steps:

• Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
• Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
• Preheat your oven's broiler.
• Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
• Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

LOBSTER AND SHELLS

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes and lobster, tossing gently to combine. Allow to cool slightly.
• In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons salt and 1 teaspoon pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill, 4 teaspoons salt and 1 teaspoon pepper. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.

CREAMY SEAFOOD-STUFFED SHELLS

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

LOBSTER-STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F; position an oven rack in the middle of the oven.
• Poke holes in the potatoes, then place them on a rimmed baking sheet and bake until just soft, about 45 minutes.
• Meanwhile, place the lobsters in the freezer for 15 to 20 minutes-this will put the lobsters to sleep and calm them down so they're not so acrobatic when you try to finish them off. Fill a large pot with water and add enough salt so the water tastes like seawater, then bring to a boil. Fill a very large bowl with ice and water.
• Working with one lobster at a time, in one decisive motion, plunge a chef's knife into and all the way through the lobster's head so the head is halved vertically-this kills it quickly. Break down the lobster by removing the claws and the tail. Discard the lobster carcasses or save them to make lobster stock later.
• Add the lobster tails to the boiling water and cook for 3 minutes, then add the claws and cook for an additional 6 to 7 minutes. Remove the lobster from the boiling water and set aside. Once cool, crack the claws and tails and remove the meat. Quarter the tails lengthwise and chop. Cut the claw meat in half and chop it into pieces the same size as the tail meat.
• Let the potatoes cool slightly; leave the oven on. Carefully, without breaking the skin, slice the potatoes in half and scoop the flesh into a bowl. Reserve for later.
• In a medium saucepan, melt the butter over medium heat and cook until the milk solids sink to the bottom of the pan and turn hazelnut brown and the butter starts to smell nutty, 3 to 4 minutes. Add the rosemary and cook, stirring, until fragrant, about 1 minute. Add the scallions and cook, stirring, for 1 minute. Add the scooped potato flesh, salt and pepper to the saucepan and stir to combine. Add the chopped lobster, creme fraiche and 3/4 cup of the Gruyere. Mix until thoroughly combined.
• Spoon the potato-lobster mixture into the potato shells and place them in a 9-by-13-inch baking pan or on a quarter-sheet tray. Sprinkle the potatoes with the remaining 1/4 cup Gruyere and bake until the potatoes are hot and bubbling, 12 to 15 minutes. Top with the scallions, and serve.

LOBSTER STUFFED SHELLS RECIPE - (3.6/5)

Steps:

• 1. Preheat oven to 350. Cook pasta to al dente in large pot of salted boiling water. 2. In large bowl stir together ricotta thru pepper, stir in lobster (watch the amount of stuffing - you want more lobster than sauce. 3. In a sauce pan, over medium low heat, melt butter. Add cream and bring to simmer, stir in parmesan cheese. Season with pepper. 4. Lightly coat baking dish with sauce. Place shells in baking dish and stuff with lobster mix. Spoon remaining sauce over shells. Sprinkle with more cheese. 5. Bake until cheesy and bubbly, 15 - 20 min. Garnish with basil and parsley.

CONNECTICUT-STYLE LOBSTER ROLLS WITH BUTTER

Steps:

• Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon and 1/3 teaspoon paprika. Remove from the heat; stir in the lobster meat and season with salt. Divide among 4 split-top hot dog buns. Serve warm.

SPINACH-RICOTTA STUFFED SHELLS

Steps:

• Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
• Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
• Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
• Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
• To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
• Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.

LOBSTER AND SHELLS

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.
• In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.

LOBSTER NEWBERG

Steps:

• Season lobster tails with salt.
• Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
• Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
• Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
• Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
• Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.

CRAB-STUFFED LOBSTER TAIL

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
• Brush each portion of tail meat with 1 teaspoon melted butter.
• Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
• Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
• Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

LOBSTER SEAFOOD STUFFING

Steps:

• Sauté the celery and onion in the butter until tender.
• Add the herbs and seafood and cook until the shrimp and scallops are cooked through, about 10 minutes.
• Add the crushed crackers and mix well.
• Add the sherry and continue to cook for another 2 minutes.
• This is enogh stuffing for six lobsters. Or this can be made as a side dish. Cook for 20 minutes in a casserole dish at 350F