Lobster Stuffed Pasta Shells for Two - Food Wishes
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Date: 2025-02-15
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Comments and reviews: 14
stevelogan5475
Chef john, great recipe, a couple of things, we will not any farm raised seafood, , lobster must be cold water no warm water aks rock lobster as texture & taste, btw are not close to cold water lobster, btw i save the tamale on the side & eat it with McIhenney's tobasco hot sauce
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Chef john, great recipe, a couple of things, we will not any farm raised seafood, , lobster must be cold water no warm water aks rock lobster as texture & taste, btw are not close to cold water lobster, btw i save the tamale on the side & eat it with McIhenney's tobasco hot sauce
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AmandaRPatterson
I've made seafood stuffed shells before, and one of the only things I dislike about it is all the work for something that isn't really good the next day. This is a great version because it's much simpler and I can simply stuff my face that day. Great recipe Chef thank you!
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I've made seafood stuffed shells before, and one of the only things I dislike about it is all the work for something that isn't really good the next day. This is a great version because it's much simpler and I can simply stuff my face that day. Great recipe Chef thank you!
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TerryAllenSwartos
I never would have thought of using the shells for additional flavor. I have some lobster on deck for something soon, I’ll have to incorporate the shells in a sauce.
I wonder if it might work similarly for shrimp shells and tails. I can’t think of why not.
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I never would have thought of using the shells for additional flavor. I have some lobster on deck for something soon, I’ll have to incorporate the shells in a sauce.
I wonder if it might work similarly for shrimp shells and tails. I can’t think of why not.
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paulwagner688
No lie, when I saw that finished sauce, I wanted to just drink that for a meal it looked so good. And that sauce is perfect for some nice crusty buttered bread--a simple Chef John no knead version that takes no effort. Definitely getting l-l-l-l-l-lots of compliments.
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No lie, when I saw that finished sauce, I wanted to just drink that for a meal it looked so good. And that sauce is perfect for some nice crusty buttered bread--a simple Chef John no knead version that takes no effort. Definitely getting l-l-l-l-l-lots of compliments.
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421rants2
I've been looking for a lobster stuffed ravioli recipe, and this is an epiphany! Everything here works out perfectly. The stuffing, the sauce it's all perfect. Thanks so much for sharing. Now I'm on a mission. = )
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I've been looking for a lobster stuffed ravioli recipe, and this is an epiphany! Everything here works out perfectly. The stuffing, the sauce it's all perfect. Thanks so much for sharing. Now I'm on a mission. = )
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saru7292
I used to experiment in the kitchen after watching your videos when I was in college. 10 years later and it's the same voice, same intro, same editing. There's a comforting feeling about it. Thank you.
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I used to experiment in the kitchen after watching your videos when I was in college. 10 years later and it's the same voice, same intro, same editing. There's a comforting feeling about it. Thank you.
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foodwishes
I'm definitely making this, although my partner dislikes lobster, so I will be forced to eat it all myself. The tragedy!
How about some white wine or dry sherry instead of water in the sauce
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I'm definitely making this, although my partner dislikes lobster, so I will be forced to eat it all myself. The tragedy!
How about some white wine or dry sherry instead of water in the sauce
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StayPuftSlayer
Chef John, I have seen some videos where others blend-up the lobster shell to extract more flavor into the bisque.
Would you say it makes any difference in your experience
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Chef John, I have seen some videos where others blend-up the lobster shell to extract more flavor into the bisque.
Would you say it makes any difference in your experience
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snowylilacs7952
Why do people say cheese and seafood don’t go together when shrimp, crab and lobster Alfredo has existed for years Are people that stuck up I don’t get it
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Why do people say cheese and seafood don’t go together when shrimp, crab and lobster Alfredo has existed for years Are people that stuck up I don’t get it
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luisp1375
Sea water has 35 grams of salt per liter. So no, don't salt your pasta water like sea water. That would be an obscene amount. It should be nice and salty, though.
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Sea water has 35 grams of salt per liter. So no, don't salt your pasta water like sea water. That would be an obscene amount. It should be nice and salty, though.
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omtakes
Hmmm. i love when my imaginary love has spinach in her teeth while she laughs at all my lame jokes. I tell her straight away of course - dont you worry 'bout that
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Hmmm. i love when my imaginary love has spinach in her teeth while she laughs at all my lame jokes. I tell her straight away of course - dont you worry 'bout that
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etherdog
To salt your pasta water to be as salty as the sea is about 3. 5% salinity which is inedible and dangerous. A salinity of 1 to 1. 5% is plenty.
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To salt your pasta water to be as salty as the sea is about 3. 5% salinity which is inedible and dangerous. A salinity of 1 to 1. 5% is plenty.
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Escargot10-13
Crawfish are great for this! I've had a different version of this using snails instead and in a mushroom cream sauce. Amazing!
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Crawfish are great for this! I've had a different version of this using snails instead and in a mushroom cream sauce. Amazing!
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foodwishes
Looks like a great recipe. The only problem is that that isn’t a two-serving portion. That’s one portion all for me!
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Looks like a great recipe. The only problem is that that isn’t a two-serving portion. That’s one portion all for me!
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