1-Prepare the oven and pasta: Start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish to get everything ready for that bubbly finish. Then, cook 24 large dry pasta shells according to the package in salted water until they’re just right drain and set them aside to cool a bit.

2-Cook the vegetables: Next, heat 1 tablespoon of olive oil in a skillet over medium heat and sauté 1 finely diced shallot, 2 tablespoons of diced green bell pepper, and 1 tablespoon of diced red bell pepper with a pinch of salt and pepper until they’re tender, about 4-5 minutes. Let that mix cool slightly before moving on.

3-Mix the filling: In a large bowl, combine the cooked veggies with 3/4 cup grated mozzarella cheese, 1/2 cup grated parmesan cheese, 1/3 cup mayonnaise, 1 tablespoon whole milk, 1 beaten egg, 2 tablespoons panko bread crumbs, 10 ounces drained lump crab meat, 5 ounces chopped fully cooked shrimp, 1 teaspoon seafood seasoning, and more salt and pepper to taste; mix it all thoroughly for a creamy filling.

4-Stuff the shells: Stuff each cooled shell with about 1 tablespoon of that delicious mixture and arrange them in your prepared baking dish.

5-Prepare the sauce: For the sauce, melt 6 tablespoons unsalted butter in a pan over medium heat, then sauté 1 small diced yellow onion until tender. Add 5 finely minced garlic cloves, salt, and pepper; cook for another minute. Whisk in 1/4 cup all-purpose flour and cook for 3-4 minutes to get rid of that raw taste.

6-Build and bake the dish: Gradually whisk in 2 cups heavy cream and 1 cup whole milk until smooth, then let it cook for 10-15 minutes until thickened. Stir in 1 teaspoon seafood seasoning, more salt and pepper if needed, and 1/2 cup grated fontina cheese until it’s all melted and dreamy. Pour most of this sauce over the stuffed shells, saving some for later, and bake uncovered for 25-30 minutes until it’s bubbly and heated through.

7-Finish and serve: Once it’s out of the oven, garnish with 2 tablespoons chopped fresh parsley and serve with the extra sauce on the side. If you’re adapting for dietary needs, like using vegan subs, remember to swap ingredients accordingly. This step-by-step makes Garlic Butter Lobster Stuffed Shells a breeze, and it’s always fun to pair it with other seafood dishes like checking out our grilled shrimp recipe for a complementary side.