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Chef’s Recipe

From the kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Maine Lobster Stuffed Shells

Amount Measure Ingredient - Prep Method
One 12 oz. Box Jumbo shell pasta
3 cups (1 lb.) Cooked lobster meat, diced
32 oz. Container ricotta cheese
16 oz. Shredded mozzarella cheese
1/2 cup Shredded parmesan cheese
1/3 cup Fresh chives, chopped
1 Tbsp. Fresh minced garlic
2 large Eggs
28 oz. Can diced tomatoes w/juice
28 oz. Can tomato puree
20 oz. Lobster bisque
1/4 cup Fresh parsley, chopped
(for garnish)

Cook jumbo shells according to instructions on the box,
drain and rinse under cold water, set aside. Pre-heat
oven to 350°. In a large bowl, combine lobster meat,
ricotta, 1/2 the mozzarella, eggs, chives, garlic and
1/4 cup parmesan cheese. Mix well.
In a 2nd large bowl, mix the diced tomatoes with juice,
tomato puree and lobster bisque. Stir until blended.
In a 13” x 9” pan, coat the bottom with a thin layer of
sauce. An additional small pan may be needed to
accommodate shells that do not fit. Stuff shells with about
3 Tbsp. lobster cheese mixture and arrange in a single
layer in the pan(s). Pour sauce over the stuffed shells
and sprinkle the remaining mozzarella and parmesan
cheese over the sauce.
Cover with foil, tenting the foil so as not to stick to
cheese. Bake for 20 minutes. Uncover and bake 20-25
minutes longer or until cheese is golden brown. Garnish
with parsley and serve.

20 The Landings & Bay Colony