Ingredients

For the Lobster Filling:
1 lb (450g) cooked lobster meat, chopped
3 tbsp unsalted butter
4 garlic cloves, minced
1 shallot, finely diced
¼ cup dry white wine (optional)
½ cup heavy cream
½ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tsp lemon zest
Salt & black pepper to taste
Pinch of red pepper flakes (optional)

For the Pasta & Cheese Topping:
12-15 jumbo pasta shells
1 cup shredded mozzarella cheese
½ cup shredded Gruyère or fontina cheese
2 tbsp breadcrumbs (optional, for crunch)
Fresh parsley or chives for garnish

Directions

Boil jumbo shells in salted water until al dente (about 9-10 minutes). Drain, rinse with cold water, and set aside.

In a skillet, melt butter over medium heat. Sauté garlic and shallot until fragrant (1-2 mins). Deglaze with white wine (if using) and simmer until reduced by half.

Stir in heavy cream, Parmesan, lemon zest, parsley, salt, pepper, and red pepper flakes. Simmer for 2-3 minutes until slightly thickened. Fold in lobster meat and remove from heat.

Preheat oven to 375°F (190°C).

Fill each cooked shell generously with the lobster mixture and arrange in a buttered baking dish.

Sprinkle mozzarella and Gruyère over the shells, then top with breadcrumbs (if using).

Bake for 15-20 minutes until cheese is bubbly and golden.

Broil for 1-2 minutes for extra crispiness (watch closely!).

Garnish with fresh herbs and a drizzle of melted butter or lemon juice. Pair with garlic bread or a crisp salad.