Ingredients
Method
- In a large skillet over medium heat, melt 1/2 tablespoon of butter. Add the garlic and sauté for about 1 minute until fragrant.
- Add the lobster and crab meat and cook for 2–3 minutes. Remove from heat and set aside.
- In a large bowl, combine the cooked seafood with the cream cheese, 1/2 cup mozzarella cheese, and season with salt and pepper. Mix until fully combined.
- Cook the jumbo pasta shells according to package instructions. Drain and allow them to cool slightly.
- In the same skillet, melt the remaining butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the heavy cream, then stir in the Parmesan cheese and remaining mozzarella. Cook until the sauce is smooth and creamy.
- Preheat the oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a baking dish.
- Fill each pasta shell with the seafood mixture and arrange them in the baking dish. Pour the remaining sauce over the shells.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes until bubbly and lightly golden.
- Let cool slightly before serving. Garnish with extra Parmesan or fresh herbs if desired.
Notes
For best results, use high-quality lump crab meat and freshly grated Parmesan. This dish pairs well with a crisp green salad or steamed vegetables.