Lobster Stuffed Shells

By á-4084

Ingredients

• Simple White Wine Tomato Sauce
• 500 ml canned crushed tomatoes
• 1/2 cup white wine
• 2 cloves garlic
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• 1 tablespoon cream
• Lobster Stuffed Shells
• 24 giant pasta shells
• 2 cups lobster meat (4 tails), finely chopped
• 1 cup cottage cheese (I suggest ricotta)
• 1 cup cheddar
• 1/2 cup white wine
• 1/2 cup cream
• 1/2 cup parmesan
• salt+ black pepper
• chives (optional)

Details

Servings 4
Adapted from thebitehouse.com

Preparation

Step 1

Serves 4
Sauce:
On medium heat, sweat the garlic in olive oil. Add the white wine and let reduce for 1 minute. Add all the rest of the ingredients, turn the heat to low, and simmer for 10 minutes.

Cook the pasta in boiling water for about 15 minutes, or what the package indicates. They must still be al dente. Set aside.

In a pan reheat the lobster with a dash of olive oil. Add the wine and let it bubble away. Add the cream and simmer for 5 minutes. Season with salt and pepper.

In a bowl mix the cottage cheese, cheddar and parmesan. Add the lobster mixture.

In a large deep oven pan pour half of the tomato sauce in the bottom. Stuff each shell with about a tablespoon of the filling and put them in the pan. Pour the rest of the sauce over the shells and top with a bit of parmesan and/or cheddar.

Cook in the oven for 15 minutes at 375F and finish with broil for a couple of minutes. Let cool for 5 minutes and eat. Garnish with chopped chives.