Step 1: Cook Those Shells, Fill up your biggest pot with water, add a good amount of salt (it should taste like seawater), and get it boiling hard. Drop in your shells and cook them for about 2 minutes less than the box says. Trust me on this – they’ll finish cooking in the oven, and nobody wants mushy garlic butter lobster stuffed shells.

As they cook, have a big bowl of ice water ready. When the shells are done, dump them right into the ice water. This will prevent them from continuing to cook and keep them from sticking.

Step 2: Make Your Filling In a big bowl, gently mix the lobster meat with ricotta, mascarpone, egg, herbs, salt, and pepper. And when I say gently, I mean it. Lobster is delicate, so don’t beat it up. Just fold everything together until it looks good.

Step 3: Start Your Garlic Butter Magic This is where garlic butter lobster stuffed shells really come alive. In a heavy pan (not your thin one that burns everything), melt the butter on medium-low heat. Add your fresh garlic and black garlic, and just let it smell amazing for about 2 minutes. Don’t let it brown – you want it fragrant, not bitter.

Step 4: Build That Sauce Add your vegetable broth to the garlic (it’ll sizzle – that’s good), then slowly pour in the cream while stirring. Let this bubble and reduce for about 5 minutes until it’s thick enough to coat a spoon. This is what makes garlic butter lobster stuffed shells so incredibly rich.

Step 5: Stuff and Bake Now for the fun part. Generously fill each shell with the lobster mixture. Don’t be shy – these need to be packed full to be worth it. Line them up in a buttered 9×13 dish, pour that gorgeous garlic butter sauce all over them, and sprinkle with Parmesan.