Lobster-Style Seafood Pasta Bake
This Lobster-Style Seafood Pasta Bake is decadently creamy and packed with lobster, shrimp, and crab for a luxurious, comforting seafood feast.
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Mixing Bowl
- Baking dish (about 9x13 inches)
- Wooden Spoon or Spatula
- Grater
- Measuring cups and spoons
Ingredients
- 8 oz penne pasta
- 2 cups lobster meat cooked and chopped
- 1 cup shrimp peeled and deveined
- 1 cup crab meat cooked
- 2 cups heavy cream
- 1 cup Parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice fresh
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes. Season lightly with salt, pepper, and 1 teaspoon red pepper flakes. Remove the shrimp and garlic mixture from heat.
- In the same skillet, pour in 2 cups of heavy cream, scraping any flavorful bits off the bottom. Lower the heat and bring the cream to a gentle simmer. Stir in 1 cup grated Parmesan cheese until melted and smooth. Add salt and pepper to taste.
- In a large mixing bowl, combine the cooked penne pasta, sautéed shrimp and garlic, 2 cups chopped lobster meat, and 1 cup cooked crab meat. Pour the creamy Parmesan sauce over the mixture and gently toss to coat everything evenly.
- Preheat your oven to 375°F (190°C). Transfer the seafood pasta mixture into a greased 9x13-inch baking dish. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
- Bake uncovered for 20-25 minutes until the cheese is bubbling and golden brown. For an extra golden crust, you can broil for an additional 1-2 minutes—just watch closely to avoid burning.
- Remove the pasta bake from the oven. Drizzle 1 tablespoon of fresh lemon juice over the top and sprinkle with 2 tablespoons chopped fresh parsley for a bright, fresh finish. Serve hot and enjoy!
Notes
- Use coconut cream or full-fat evaporated milk as a dairy-free substitute for heavy cream.
- Swap penne for gluten-free or whole wheat pasta to accommodate dietary preferences.
- To avoid overcooking seafood, sauté shrimp until just opaque and gently fold in pre-cooked lobster and crab at the end.
- Leftovers can be refrigerated up to 3 days or frozen; reheat gently adding a splash of cream or milk if needed.
- Add vegetables like spinach, cherry tomatoes, or peas in step 4 for extra nutrition and flavor.