This is one cheesy recipe, so try to use quality stuff; aged cheddar and a block of parmesan, not the pre-grated kinds. We usually make stuffed shells with spinach instead of lobster. It's one of those versatile dishes; you can always use the same recipe and just swap the lobster for something else: crab meat, beef, mushrooms, you name it. Serve the shells with a simple tomato sauce.
Part 1 - Cooking the Lobster
Part 2 - Breakfast: Lobster Eggs Benedict
Part 3 - Lunch: Lobster Roll
Part 5 - Lobster Bisque
Serves 4
Simple White Wine Tomato Sauce
• 500 ml canned crushed tomatoes • 1/2 cup white wine • 2 cloves garlic • 1 tablespoon tomato paste • 1 tablespoon olive oil • 1 tablespoon cream
On medium heat, sweat the garlic in olive oil. Add the white wine and let reduce for 1 minute. Add all the rest of the ingredients, turn the heat to low, and simmer for 10 minutes.
Lobster Stuffed Shells
• 24 giant pasta shells • 2 cups lobster meat (4 tails), finely chopped • 1 cup cottage cheese • 1 cup cheddar • 1/2 cup white wine • 1/2 cup cream • 1/2 cup parmesan • salt+ black pepper • chives (optional)
Cook the pasta in boiling water for about 15 minutes, or what the package indicates. They must still be al dente. Set aside.
In a pan reheat the lobster with a dash of olive oil. Add the wine and let it bubble away. Add the cream and simmer for 5 minutes. Season with salt and pepper.
In a bowl mix the cottage cheese, cheddar and parmesan. Add the lobster mixture.
In a large deep oven pan pour half of the tomato sauce in the bottom. Stuff each shell with about a tablespoon of the filling and put them in the pan. Pour the rest of the sauce over the shells and top with a bit of parmesan and/or cheddar.
Cook in the oven for 15 minutes at 375F and finish with broil for a couple of minutes. Let cool for 5 minutes and eat. Garnish with chopped chives.