Mediterranean Garlic Butter Lobster Stuffed Shells
This dish takes the rich indulgence of lobster-stuffed pasta and gives it a bright Mediterranean twist. Instead of relying only on butter, we add extra virgin olive oil for depth, feta for a briny punch, and fresh herbs with lemon zest to lift the seafood flavor. Perfect for a special dinner or a weekend treat, it’s a luxurious yet balanced meal that feels fresh rather than heavy.
Time
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients
12 jumbo pasta shells
1 cup cooked lobster meat, chopped (mix in crab or shrimp if desired)
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
3 cloves garlic, minced
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup crumbled feta cheese
1/4 tsp freshly ground black pepper
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
Zest of 1 lemon
1 cup heavy cream (or 1/2 cream + 1/2 whole milk for lighter texture)
Salt, to taste
Optional garnish: fresh oregano leaves, extra lemon zest, or a drizzle of olive oil
Instructions
Cook the pasta shells:
Bring a large pot of salted water to a boil.
Cook jumbo shells until just al dente (they’ll bake further in the oven).
Drain and set aside to cool slightly.
Make the garlic butter base:
In a medium skillet, heat the olive oil and butter over medium heat.
Add minced garlic and sauté for 1–2 minutes until fragrant, but not browned.
Prepare the filling:
In a large mixing bowl, combine the lobster meat, ricotta, mozzarella, feta, black pepper, parsley, basil, and lemon zest.
Stir in half of the garlic butter mixture.
Taste and season with salt if needed.
Stuff the shells:
Spoon the lobster mixture into each pasta shell and arrange them in a lightly greased baking dish.
Make the cream sauce:
To the remaining garlic butter in the skillet, add the heavy cream.
Simmer for 3–4 minutes until slightly thickened.
Season with a pinch of salt and more pepper if desired.
Assemble and bake:
Pour the cream sauce evenly over the stuffed shells.
Cover with foil and bake at 375°F (190°C) for 15 minutes.
Remove foil and bake for an additional 5–7 minutes until hot and bubbly.
Garnish and serve:
Top with fresh oregano leaves, a drizzle of olive oil, or extra lemon zest before serving.
Tips
Use fresh seafood when possible: Fresh lobster, crab, or shrimp will give the dish a sweeter, cleaner taste than pre-cooked frozen options.
Don’t overcook the shells: Slightly undercooking the pasta prevents them from breaking when stuffed and ensures they stay firm after baking.
Balance the richness: The lemon zest and fresh herbs keep the creaminess from feeling heavy, so don’t skip them.
Make ahead: You can stuff the shells and refrigerate (covered) up to 24 hours in advance, then bake when ready.
Control salt carefully: Feta is naturally salty, so taste the filling before adding extra salt.
Variations
Seafood mix: Replace part of the lobster with crab, shrimp, or scallops for variety.
Spinach boost: Add a handful of chopped, sautéed spinach to the filling for extra color and nutrients.
Tomato twist: Stir in a few chopped sun-dried tomatoes or roasted cherry tomatoes for sweetness and Mediterranean flair.
Lighter option: Use part-skim ricotta, reduce the mozzarella, and substitute half the cream with milk.
Spicy kick: Add a pinch of red pepper flakes to the garlic butter for a gentle heat.
Herb swap: Try fresh dill instead of basil for a more coastal, briny flavor profile.
Q&A
Q: Can I use frozen lobster meat?
A: Yes, just thaw it completely and pat it dry to prevent excess water in the filling.
Q: What pasta works best if I can’t find jumbo shells?
A: You can use manicotti tubes or even layer the filling between sheets of cooked lasagna.
Q: How can I make this dish more budget-friendly?
A: Mix in more shrimp or white fish with the lobster. They pair beautifully and cost less.
Q: Is there a way to make it gluten-free?
A: Yes, use gluten-free pasta shells and ensure your feta and other dairy products are gluten-free certified.
Q: Can I freeze stuffed shells?
A: Yes. Stuff them, arrange in a baking dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Nutrition Facts
(per serving, based on 4 servings)
Calories: ~520
Protein: 27g
Carbohydrates: 30g
Fat: 32g
Saturated Fat: 16g
Fiber: 2g
Sugar: 3g
Sodium: ~740mg
(Values may vary depending on seafood choice, cheese brands, and exact portion sizes.)
Conclusion
Mediterranean Garlic Butter Lobster Stuffed Shells take the indulgence of a classic seafood pasta bake and brighten it with olive oil, lemon, herbs, and feta. The combination of creamy ricotta, sweet lobster, and zesty Mediterranean flavors makes each bite rich yet fresh. It’s elegant enough for a special dinner but approachable enough to make at home without stress. Whether served with a crisp green salad or roasted vegetables, this dish will make you feel like you’re dining seaside.