Lobster Mac & Cheese
A box of cavatappi, a container of our luscious lobster bisque, a package of our lobster meat and a cup or so of cheese. Stir it together, pop it in your oven, and you'll have a dish simple and yet so glorious and indulgent, you might need to remind yourself this all sprang from your pantry.
8 oz shredded sharp cheddar cheese
8 oz Emmenthal Swiss cheese, shredded
8 oz Italian Fontina cheese, shredded
1 quart lobster bisque Balducci’s
1 C whole milk or half & half
8 oz Sea Mazz ready to eat North Atlantic Lobster Meat, thawed, roughly chopped
¼ C thinly sliced scallions
1 lb cavatappi pasta
Panko Breadcrumb Mixture
1 C panko breadcrumbs
2 Tbsp chopped Italian parsley
¼ C shredded or grated parmesan cheese
2 oz Balducci’s extra virgin olive oil
Black pepper to taste
Prepare Panko Breadcrumb Mixture - Combine all and set aside.
Pre-heat oven to 375F.
Butter a 9” x 13” casserole dish.
Cook pasta according to package directions.
Warm the lobster bisque to a simmer.
Drain the pasta and return it to the pasta pot and add in the warm lobster bisque, shredded cheeses, scallions, and lobster meat.
Fold together until evenly combined.
Add ½ C of the milk or half & half, using more if needed to adjust the consistency of the mixture – it should be creamy and fluid.
Transfer mixture to the buttered casserole dish, top with the panko breadcrumb mixture, place onto a parchment lined baking sheet and bake until bubbly and golden, 30-45 minutes.