| Ingredient | ULF # | Portion |
|---|---|---|
| Campbell’s Reserve Lobster Bisque with Sherry | 776073 | 4 lb. pouch |
| Upper Crust Panko | 430124 | 1 1/4 cups |
| Grassland Butter, Melted | 215004 | 4 Tbsp. |
| Marzetti Cavatappi Pasta Noodle | 763005 | 4 1/2 cups |
| Chef’s Pride Canola Oil | 261371 | 2 Tbsp. |
| Onion, Diced | 138503 | 1 1/3 cups |
| Brighton Farms Shredded Cheddar Cheese | 211720 | 2 cups |
| Grated Parmesan Cheese | 212215 | 1 1/4 cup |
| King and Prince Lobster Sensations, Heated | 649778 | 16 oz. |
| Chives | 133280 | 1 bunch |
In a small mixing bowl, combine panko and melted butter. Mix thoroughly. Place mixture on baking sheet and bake in 350°F oven until brown, about 5 minutes. Reserve.
Cook pasta according to package directions. Let cool. Lightly oil (1 tsp). Reserve.
Using a large sauce pot over medium heat, add canola oil. Add onions and cook until lightly browned, about 5-6 minutes.
Add Campbell’s® Reserve® Lobster Bisque with Sherry. Simmer for 5 minutes on low heat. Add cheeses and season with salt and pepper. Continue to simmer for 5 minutes.
Using a large mixing bowl, combine the cheese mixture, cooked pasta, Lobster Sensations, and chives. Mix thoroughly.
Lightly oil a hotel pan. Add mixture and bake uncovered for 15-18 minutes in 350°F oven.
Add toasted panko and bake for an additional 5 minutes.
Using a #8 scoop, portion 1/2 cup into a serving bowl. Garnish with chives. Serve immediately.
