Seafood Stuffed Shells

This is Seafood Stuffed Shells with a Creamy Garlic Sauce. It was very rich and elegant and I even managed to squeeze in a few ingredients from the freezer.

8 oz jumbo shells, mostly cooked

Seafood:
Lobster, cooked, about 8 ounces
Shrimp, peeled, deveined, chopped into fat chunks, tails removed about 6 ounces
Scallops, small bay, about 6 ounces

Poaching Liquid:
Lobster Stock or veggie stock, or water
White wine

Simmer lobster stock with a bit of white wine and add the scallops and shrimp. Cook for about 1-2 minutes, just till partially done. Drain.

Filling:
Ricotta cheese
Parmesano-Reggiano cheese
Pecorino Romano cheese
1 egg
Salt and Pepper (go light on the salt, Parmesan and Pecorino have salt)
Fresh basil if you have it
Sprinkle of garlic powder

Mix the filling ingredients into a bowl and add the poached and drained seafood.

Garlic Sauce:
2T butter
2T flour
1/2 cup lobster stock
1 cup heavy cream
3 cloves garlic, pressed

If desired, 1 cup of roasted tomatoes to pink it up and cut some of the heaviness of the cream.

Melt butter in a saucier or saucepan. Whisk in flour to make the roux. Slowly add the stock while whisking, bring to a simmer, add the pressed garlic and simmer about 1 minute. Stir in the cream.

Preheat the oven to 350. Spray or lightly oil a large glass baking dish. I used a 6x10. Stuff your shells with the seafood mixture and lay in one layer in the baking dish. If you have extra filling you can sprinkle it over the top, it won't hurt anything. Pour your garlic sauce over the top and add the roasted tomatoes if using, then sprinkle with Parmesano-Reggiano cheese.

Bake at 350 till bubbly, about 45 minutes. Remove from oven, let sit for about 5 minutes and serve. Add parsley as a garnish.

Great way to use your lobster stock, use your lobster meat you saved, use your roasted tomatoes, grab a few shrimp from the freezer and if you're lucky, maybe even the scallops too.