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Preheat oven to 375°F. In a 4-quart Dutch oven cook rotini according to package directions, adding the lobster tail for the last 7 minutes of cooking and adding the broccoli for the last 3 minutes of cooking. Drain and set aside. When lobster tail is cool enough to handle, remove the lobster meat and coarsely chop the meat.
Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add sweet pepper and onion to skillet. Cook about 5 minutes or until tender, stirring frequently. Remove skillet from heat. Stir in semisoft cheese until melted.
In a medium bowl, whisk together milk and flour until smooth. Add all at once to sweet pepper mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in Italian blend cheeses until melted. Stir in cooked rotini, broccoli, chopped lobster, lemon peel, and black pepper.
Transfer mixture to a 2-quart casserole. Sprinkle with panko. Bake for 15 to 20 minutes or until heated through and top is golden brown.