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2 tablespoons unsalted butter
1/4 cup fresh chives, finely chopped
2 small lobster tails (3-4 oz ea)
8 oz rotini pasta
1/2 cup dry sherry or white wine
8 oz peeled/deveined shrimp
2 cups shredded sharp Cheddar cheese
1 (10.75-oz) can condensed cream of shrimp soup
1 (10-oz) container lobster bisque
1/2 cup panko bread crumbs
2 teaspoons Bakery Parmesan bread dip seasoning
1. Cook and drain pasta following package instructions.
2. Preheat large sauté pan on medium 2-3 minutes. Place wine, lobster, and shrimp in pan; bring to a simmer. Cook 2-3 minutes or until seafood is opaque and wine has reduced by about one-half.
3. Combine in large bowl: chives, cheese, soup, bisque, pasta, and shrimp mixture until blended; transfer to 2-quart baking dish.
4. Blend bread crumbs and seasoning into butter, using finger tips, until crumbly; top seafood mixture with crumbs. Bake 20-25 minutes or until golden and bubbly. Serve.
CALORIES (per 1/4 recipe) 830kcal; FAT 42g; CHOL 285mg; SODIUM 1970mg; CARB 58g; FIBER 3g; PROTEIN 45g; VIT A 30%; VIT C 4%; CALC 60%; IRON 15%