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Lobster Recipes
Pasta
Stuffed Lobster
Shells
(serves 6)
1½ cups lobster meat, cooked
½ pint ricotta cheese
½ package frozen chopped spinach, thawed and well
drained
2 each eggs
1 pound large shell macaroni
5 Tablespoons butter
3 Tablespoons flour
1½ cups milk or cream
3½ cups grated parmesan cheese
¼ teaspoon grated nutmeg
1 pinch salt, to taste
1 pinch pepper, to taste
1 pinch garlic powder, to taste
Melt butter in pan, stir in flour to make roux,
gradually add milk or cream to make smooth sauce.
Add nutmeg, parmesan, and a dash each of salt and
pepper. Spread 1 cup of mixture in bottom of
8x12x3 in pan.
Cook macaroni 2 minutes LESS than package
directions, drain well. Mix lobster, spinach,
ricotta, eggs, and a dash each of garlic powder,
salt and pepper. Stuff shells with mixture, place
opening up in sauce in dish. Pour remaining sauce
evenly over all. Bake 25 minutes in preheated 350
degree oven.
Nutritional information per serving
calories 766.7
cholesterol 188 milligrams
protein 46.4 grams
sodium 1226 milligrams
total fat 34.1 grams
dietary fiber 2.6 grams
carbohydrate 67 grams
calcium 873 milligrams
Nutritional information provided by MasterCook II,
1995. Nutritional profiles are meant to be
approximate guides to nutrient contents of the
recipe. Those persons on special diets may require
more specific nutrient data and should consult
their personal physicians, registered dietitians,
and/or food manufacturers.
Helen Lentine
Flemington, New Jersey
Finalist in the 1996 "Cooking
With Maine Lobster"
Consumer Recipe Contest
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Questions and wholesale inquiries
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ayup@coastallobster.com