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new orleans lobster with baked fusilli

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created a new lobster recipe with a New Orleans taste. It's a casserole style and tastes like mac and cheese, filled with fusilli pasta, a delicious Old Bay cheese sauce, and popcorn shrimp.

yield 10 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For new orleans lobster with baked fusilli

  • 2 c
    frozen popcorn shrimp
  • 3/4 c
    grated Parmesan cheese
  • 4 1/2 Tbsp
    Old Bay seasoning, divided
  • 16 oz
    dry fusilli pasta
  • 1 Tbsp
    olive oil
  • 1 pkg
    frozen cooked lobster meat, thawed and sliced
  • 2 md
    red bell peppers, chopped
  • 1 jar
    marinated artichoke hearts, drained and sliced
  • 1 tsp
    onion powder
  • 2 1/2 tsp
    ground black pepper
  • 1 Tbsp
    lime juice
  • 3 Tbsp
    creole mustard mixed with brown sugar
  • 2 Tbsp
    margarine
  • 1 c
    heavy cream
  • 3/4
    half and half
  • 8 oz
    cream cheese, softened
  • 1 can
    evaporated milk
  • 1 c
    cubed processed American cheese
  • 2 c
    shredded sharp cheddar cheese, divided

How To Make new orleans lobster with baked fusilli

  • 1
    Preheat the oven to 375 degrees F.
  • 2
    Coat a 9x9-inch baking dish with cooking spray. Add the popcorn shrimp, grated Parmesan cheese and 1 tablespoon Old Bay seasoning; mix well.
  • 3
    Cook the fusilli pasta according to package directions; drain. Season with 1 tablespoon Old Bay seasoning.
  • 4
    Heat the olive oil in a large, deep skillet over medium heat. Add the sliced lobster meat, chopped red bell peppers and sliced artichoke hearts. Cook and saute for 6 minutes until well tender.
  • 5
    Stir in 1 tablespoon Old Bay seasoning, onion powder, black pepper, lime juice and creole mustard/brown sugar. Remove from heat.
  • 6
    Melt the margarine in a medium saucepan over medium heat. Combine the heavy cream, half and half, cream cheese, evaporated milk and remaining Old Bay seasoning; whisk together 4 minutes until thickened.
  • 7
    Reducee to low heat.
  • 8
    Stir in the cubed American cheese and 1 cup shredded sharp cheddar cheese and let simmer for 5 minutes until the cheese is melted.
  • 9
    Add the cooked fusilli pasta and lobster mixture; mix well until combined. Remove from heat about 8 minutes.
  • 10
    Pour into a prepared baking dish and spread evenly. Sprinkle with remaining shredded sharp cheddar cheese.
  • 11
    Bake for 35 minutes or until the casserole is set and golden brown.
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