Ingredients
Scale
- 8 oz lobster meat
- 8 oz lump crab meat
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese (divided)
- 1 ½ tablespoons butter (divided)
- 8 oz cream cheese
- ½ cup heavy whipping cream
- ¾ cup grated Parmesan Reggiano cheese
Instructions
- In a large skillet over medium heat, melt ½ tablespoon of butter. Sauté garlic until fragrant, then add lobster and crab; cook for 2-3 minutes until heated. Remove from heat.
- In a mixing bowl, combine seafood mixture with cream cheese, ½ cup mozzarella, salt, and pepper until smooth.
- Cook pasta shells according to package instructions; drain and cool slightly before filling.
- In the same skillet, melt remaining butter over medium heat. Stir in flour to form a roux, then gradually whisk in heavy cream until smooth. Add remaining mozzarella and Parmesan; cook until creamy.
- Preheat oven to 375°F (190°C). Spread a thin layer of cheese sauce in a baking dish. Stuff each shell with seafood filling and place them in the dish. Pour remaining sauce over shells.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 10 minutes until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 stuffed shell (164g)
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 110mg