Oh my!!! We have the greatest Main Lobster Stuffed Shells. Filled with lobster meat, and topped with a mix of parmesan cheese and creamy tomato sauce. We figured once you dine with us, you’ll be a major fan – so we’re giving you the keys to the car, and letting you take this recipe for a ride yourself.
Cook jumbo shells according to instructions on the box, drain and rinse under cold water, set aside. Pre-heat oven to 350°. In a large bowl, combine lobster meat, ricotta, 1/2 the mozzarella, eggs, chives, garlic and 1/4 cup parmesan cheese. Mix well.
In a 2nd large bowl, mix the diced tomatoes with juice, tomato puree and lobster bisque. Stir until blended.
In a 13” x 9” pan, coat the bottom with a thin layer of sauce. An additional small pan may be needed to accommodate shells that do not fit. Stuff shells with about 3 Tbsp. lobster cheese mixture and arrange in a single layer in the pan(s). Pour sauce over the stuffed shells and sprinkle the remaining mozzarella and parmesan cheese over the sauce.
Cover with foil, tenting the foil so as not to stick to cheese. Bake for 20 minutes. Uncover and bake 20-25 minutes longer or until cheese is golden brown. Garnish with parsley and serve.
Instructions Courtesy of LobsterGram.com