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Stuffed Maine Lobster Shells
Submitted by: Helen Lentine, Flemington, New Jersey. Finalist in the 1996 “Cooking With Maine Lobster”, Consumer Recipe Contest.
INGREDIENTS: (6 servings)
1½ cups Maine Lobster meat, cooked
½ pint ricotta cheese
½ package frozen chopped spinach, thawed and well drained
2 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
DIRECTIONS:
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 Maine 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:
Per serving:
calories 766.7
carbohydrate 67 g
cholesterol 188 mg
fat 34.1 g
protein 46.4 g
sodium 1226 mg
dietary fiber 2.6 g
calcium 873 mg
Nutritional information provided by MasterCook. These 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
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