Ingredients
Equipment
Method
- Bring a large pot of salted water to boil and cook jumbo pasta shells according to package directions, draining them about 1 minute early. Set aside to cool.
- In a large skillet over medium heat, melt 1/2 tablespoon of butter. Add minced garlic and sauté until fragrant, about 1 minute.
- Add lobster and crab meat to the skillet, cooking for 2-3 minutes to warm through. Remove from heat and set aside.
- In a large bowl, combine the cooked seafood with cream cheese and 1/2 cup shredded mozzarella. Season with salt and pepper and mix until well combined.
- In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add flour and cook for 1 minute, stirring constantly.
- Gradually add heavy cream, whisking to combine. Stir in Parmesan cheese and remaining 1/2 cup mozzarella, continuing to stir until the sauce becomes smooth and creamy.
- Preheat oven to 375°F (190°C). Spread a thin layer of cheese sauce on the bottom of a 9x13 inch baking dish.
- Stuff each cooled pasta shell with 2-3 tablespoons of seafood filling and place in the baking dish. Pour remaining cheese sauce over the stuffed shells.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until bubbly and golden on top.
- Let cool for 5 minutes before serving. Garnish with extra Parmesan or fresh herbs if desired.
Notes
For best results, use freshly grated Parmesan cheese rather than pre-shredded. You can substitute different seafood combinations based on preference and availability. This dish can be assembled up to 24 hours ahead and refrigerated until ready to bake.
