Directions
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Boil the Shells: Start by cooking the jumbo shells in a pot of salted water until they are al dente. This usually takes about 8 to 10 minutes. Drain them carefully, ensuring not to break any shells, and set aside to cool for a bit.
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Mix the Lobster Filling: In a large mixing bowl, combine the chopped lobster meat, ricotta cheese, shredded mozzarella, grated parmesan, and the lightly beaten egg. Add the chopped parsley, salt, and cracked black pepper. Mix everything until well combined. The tremendous flavor of the lobster should stand out among the creamy cheese and spices.
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Make That Alfredo Sauce: In a medium saucepan over low heat, melt the butter. Add the minced garlic and sauté for a minute until fragrant. Slowly stir in the heavy cream and bring it to a simmer. Gradually add the grated parmesan cheese, stirring constantly until the sauce is melted and smooth. Feel free to add a pinch of nutmeg for that extra depth of flavor. Season with salt and pepper to taste.
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Stuff & Layer: Take each cooled jumbo shell and spoon the lobster filling into it. Be generous as you fill them to ensure every bite is delightful. Arrange the stuffed shells in a greased baking dish in a single layer. Next, pour the Alfredo sauce generously over the top of the shells, covering them completely.
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Bake & Serve: Preheat your oven to 375°F (190°C). Bake the stuffed shells for about 15 to 20 minutes or until the dish is bubbly and slightly golden on top. For a finishing touch, garnish with additional parsley and cracked black pepper before serving.
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