📋 Ingredients:

For the Pasta Shells:
12 jumbo pasta shells
1 cup cooked lobster meat, chopped
2 tbsp unsalted butter
2 garlic cloves, minced
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan
1 tsp lemon zest
2 tbsp fresh parsley, chopped
Salt and pepper, to taste

For the Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1½ cups heavy cream
1/4 cup grape juice
1/2 cup grated Parmesan cheese
Salt, pepper, and a pinch of nutmeg

👩‍🍳 Directions:

1️⃣ Boil Pasta:
Cook jumbo pasta shells in salted water until al dente. Drain and rinse with cold water to stop cooking.

2️⃣ Sauté Lobster:
Melt 2 tbsp butter in a skillet over medium heat. Add minced garlic, sauté until fragrant, then stir in lobster meat. Cook for 1–2 minutes. Set aside.

3️⃣ Prepare Filling:
In a bowl, combine sautéed lobster, ricotta, mozzarella, Parmesan, lemon zest, parsley, salt, and pepper. Mix until creamy.

4️⃣ Make Sauce:
In a saucepan, melt 2 tbsp butter. Whisk in flour and cook for 1 minute. Gradually add heavy cream and grape juice while whisking. Stir in Parmesan, a pinch of nutmeg, salt, and pepper. Simmer until thickened.

5️⃣ Stuff & Assemble:
Spoon lobster filling into each shell and place in a buttered baking dish. Pour sauce evenly over the shells.

6️⃣ Bake:
Preheat oven to 375°F. Bake for 20–25 minutes until bubbly and lightly golden on top.

7️⃣ Serve:
Garnish with fresh parsley and serve hot.

⏱ Preparation time: 25 minutes
⏱ Cooking time: 25 minutes
⏱ Total time: 50 minutes
🔥 Calories: ~540 kcal per serving
🍽 Servings: 4