Cook Shells according to package directions. Drain and set aside.
Bloom Saffron Threads in 2 tablespoons of warm water for 10 minutes.
In a saucepan, melt Butter over medium heat. Sauté Shallot until translucent, about 3 minutes.
Deglaze with White Wine and cook until reduced by half.
Add Heavy Cream and Saffron Threads with their soaking liquid. Bring to a simmer and cook for 15 minutes, stirring occasionally, until slightly thickened.
In a bowl, combine Lobster Meat, Chorizo, Ricotta Cheese, Parmesan Cheese, Egg, Parsley, and Nutmeg. Mix well.
Spoon Lobster & Chorizo Filling into cooked Shells.
Arrange filled Shells in a baking dish.
Pour Saffron Cream Sauce over the Shells.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and bubbly.
Garnish with Fresh Chives before serving.
Ingredients
4
1 box450 gJumbo Pasta Shells
8 oz225 gMaine Lobster Meat-cooked and chopped
4 oz115 gSpanish Chorizo-removed from casing and crumbled
1 cup240 gWhole Milk Ricotta Cheese
1/4 cup60 gParmesan Cheese-grated
11Egg-lightly beaten
1 tbsp15 mLFresh Parsley-chopped
1/4 tsp1.25 mLNutmeg-ground
2 cups480 mLHeavy Cream
1/4 tsp0.6 gSaffron Threads
2 tbsp30 mLDry White Wine
2 tbsp30 gButter
11Shallot-minced
As neededAs neededFresh Chives-chopped
Equipment
Large pot
Saucepan
Baking dish
Mixing bowl
Instructions
Cook Shells according to package directions. Drain and set aside.
Bloom Saffron Threads in 2 tablespoons of warm water for 10 minutes.
In a saucepan, melt Butter over medium heat. Sauté Shallot until translucent, about 3 minutes.
Deglaze with White Wine and cook until reduced by half.
Add Heavy Cream and Saffron Threads with their soaking liquid. Bring to a simmer and cook for 15 minutes, stirring occasionally, until slightly thickened.
In a bowl, combine Lobster Meat, Chorizo, Ricotta Cheese, Parmesan Cheese, Egg, Parsley, and Nutmeg. Mix well.
Spoon Lobster & Chorizo Filling into cooked Shells.
Arrange filled Shells in a baking dish.
Pour Saffron Cream Sauce over the Shells.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and bubbly.
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