To make these lobster stuffed pasta shells for two, we’re moving lobster from one kind of shell to another much more edible kind to create what is one of my favorite baked seafood pasta dishes. These elegant, delicious, creamy shells are easy to make, and are sure to impress. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
https://www.allrecipes.com/lobster-stuffed-pasta-shells-for-two-recipe-8789917
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38 Comments
Chef John, I have seen some videos where others blend-up the lobster shell to extract more flavor into the bisque.
Would you say it makes any difference in your experience?
drool
I've been looking for a lobster stuffed ravioli recipe, and this is an epiphany!! Everything here works out perfectly. The stuffing, the sauce it's all perfect. Thanks so much for sharing. Now I'm on a mission……= )
Yum! Plus, an endless supply of variations available!
Any recipe I do that has cayenne. That all I taste
Just curious, is his voice AI?
Is there a vegan version? 🤣🤣🤣🤣🤣🤣
Chef John never fails to impress, and this recipe is no exception! The combination of tender lobster, creamy cheese, and perfectly cooked pasta shells is a true masterpiece. His attention to detail—like using the lobster shells to enrich the sauce—really takes this dish to the next level. The result? A luxurious, restaurant-quality meal that’s surprisingly simple to make at home. Plus, his signature humor and warm narration make the whole process even more enjoyable. Absolutely a must-try for seafood lovers! 🦞🍝👏
Why not basil instead of spinach?
Hope you’re getting llllllllots of compliments tonight, Chef 🙂
What no Aldi??
I've made seafood stuffed shells before, and one of the only things I dislike about it is all the work for something that isn't really good the next day. This is a great version because it's much simpler and I can simply stuff my face that day. Great recipe Chef thank you!
These videos have so many ads it’s literally unwatchable
a few slices of mr filet would be a fantastic accompaniment
This is Buch league. Wife is 100% gonna love you… maybe more? idk
🦞🦞🦞🦞
No lie, when I saw that finished sauce, I wanted to just drink that for a meal it looked so good. And that sauce is perfect for some nice crusty buttered bread–a simple Chef John no knead version that takes no effort. Definitely getting l-l-l-l-l-lots of compliments.
For two. HA! Chef, Ima need TWO of those plates just for ME. 😂
Why do you have to cut the lobster tails into such small pieces for the sauce?
I definitely would eat this alone…my wife cant eat lobster…i love her so much id take that burden for her
I miss the days when lobster was cheaper than steak
Love this recipe…you explain so clearly. ❤
That sauce looks good enough to eat by itself!
PANTS REVEAL AT 0:34! PANTS REVEAL!
Watching a Chef John video is like coming home
Didn’t need the dash of cayenne because the “doing you” comment was so spicy.
I bet this would get you l…ots of compliments 🙂
I used to experiment in the kitchen after watching your videos when I was in college. 10 years later and it's the same voice, same intro, same editing. There's a comforting feeling about it. Thank you.
Imagining these with some cheesy, buttery garlic panko breadcrumbs on top.
Mixing Parmesan cheese with a tilapia batter proves the cheese fish myth is silly.
Looks heavenly.
Serve with a glass of Champaign, and you be set.
Chef John and incredible community please help me, I have a foodwish.
Recently started seeing this girl, she is amazing but she is lactose intolerant and gluten free. After years of cooking I feel stumped, like all of my recipes suddenly became irrelevant. I'm looking for ideas and great dishes to impress and pamper her within her dietary limits. I can't even use butter!
Facing a moral dilemma, just finished a new episode of Leon the Lobster…
I'm so glad that even after all this time .5x speed Chef John still sounds drunk and hilarious
Chef J, thanks for yet another great recipe!
I find myself adding a little (or maybe more) cayenne pepper to almost everything now.
I grew up in NYC and now live on Long Island, I know there are some of my Italian friends that would take issue with your pronunciation of the Ricotta cheese, (Ri-coat-a?). For them, it sounds more like ri-goat. To me it's, po tay to/po tot oh.
As a Michelin tire shelf at a 5 star restoration garage, I often enjoy substituting lobsters with other arthropods in this recipe. Don't limit yourselves to the sea.
❤ you chef!