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Cal Hancock's Lobster Stuffed Pasta Shells

6:42 PM, Feb 2, 2011   |    comments
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207 Cal Hancock's Lobster Stuffed Pasta Shells

For more information on Cal Hancock and Hancock Gourmet Lobster Company click here: HANCOCK GOURMET LOBSTER COMPANY

Lobster Stuffed Pasta Shells with Basil Cream Sauce

8 oz. cooked lobster meat
2 Tbsp. butter
2Tbsp. shallots, minced
2 garlic cloves, minces
2 oz. mushrooms,
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh chives, chopped
2 cups mascarpone cheese
1/2 cup mozzarella cheese, shredded
1/4 cup Romano cheese, grated
1/4 cup fine breadcrumbs
1 box jumbo pasta shells, cooked and drained
1/2 tsp. salt
1/2 tsp. white pepper

Saute the shallots and garlic in the butter until translucent.  Add the mushrooms, parsley and chives and sauté until the mushrooms are tender.  In a bowl add the mascarpone, mozzarella, and romano cheeses along with the breadcrumbs.  Mix all together and add the mushroom and herb mixture to the cheeses and mix well.  Add the lobster and salt and pepper and mix well.  Stuff the mixture into the cooked pasta shells.  Place in a shallow baking dish with a couple of tsp. of water in the bottom.  Cover with foil and bake at 350° for 8-10 minutes or until hot.  Serve topped with Basil Cream Sauce (below).  Sprinkle with a bit of Romano cheese.

May be made ahead and refrigerated up to 2 days or frozen up to 3 months.

Basil Cream Sauce

2 Tbsp. butter
2 Tbsp. flour
1/2 cup white wine (or you may use lobster, vegetable or chicken stock)
1/2 cup heavy cream
2 Tbsp. fresh basil leaves, chopped
Salt and white pepper to taste

Melt the butter in a saucepan.  Add the flour and whisk together until smooth.  Slowly add the wine and continue stirring until thickened. Add the cream and continue to stir until smooth.  Add the basil and mix together.  Season to taste with salt and white pepper.

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