Ingredients

• 2 tablespoons unsalted butter
• ¼ cup fresh chives, finely chopped
• 2 small lobster tails (3-4 oz ea)
• 8 oz rotini pasta
• ½ 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
• ½ cup panko bread crumbs
• 2 teaspoons Bakery Parmesan bread dip seasoning

Prep

• Preheat oven to 375°F.
• Bring water to boil for pasta.
• Cut butter into pieces; place in small bowl to soften.
• Chop chives.
• Remove lobster flesh from shell; cut into ½-inch pieces (wash hands).

Steps

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.

Ingredients

• 1 (12-oz) bag fresh green beans
• 1 (14.5-oz) can reduced-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 tablespoon Bakery Parmesan bread dip seasoning

Steps

1. Place beans and broth in large sauté pan on medium-high; cook 4-5 minutes or until tender. Drain beans.
2. Return pan to heat and add green beans, butter, and seasoning; cook and stir 1-2 minutes to melt butter and blend flavors. Serve.