Italian Fish Recipes - Lobster Monicotti with Chive Cream Sauce

Ingredients

• 12 dried manicotti shells

• 1 tablespoon butter or margarine

• 1 tablespoon all-purpose flour

• 1 1/4 cups milk

• 1 8-ounce tub cream cheese with chive and onion

• 1/4 cup grated Romano or Parmesan cheese

• 12 ounces chopped cooked lobster or chunk-style imitation lobster (about 2 2/3 cups)

• 1 10-ounce package frozen chopped broccoli, thawed and well drained

• 1/2 of a 7-ounce jar roasted red sweet peppers, drained and chopped, or one 4-ounce jar diced pimiento, drained

• 1/4 teaspoon black pepper Paprika

---

Method:

1. Cook the manicotti shells according to package directions. Drain; rinse with cold water. Drain again.

2. Meanwhile, for cheese sauce, in a medium saucepan melt butter over medium heat. Add flour and stir until combined.

3. Add 1 cup of the milk. Cook and stir until mixture is thickened and bubbly. Turn heat to low. Gradually add cream cheese, stirring until smooth. Stir in Romano cheese.

4. Preheat oven to 350°F. For filling, in a medium bowl combine 3/4 cup of the cheese sauce, the lobster, broccoli, roasted sweet peppers, and black pepper.

5. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of the filling. Arrange filled shells in an un-greased 3.quart rectangular baking dish.

6. Stir the remaining 1/4 cup milk into the remaining cheese sauce; pour over the shells. Sprinkle with paprika.

7. Bake, covered, for 30 to 40 minutes or until heated through.