If lobster is not available, try this recipe with another kind of seafood, such as shrimp, scallops, or cod. Remember, the recipe calls for cooked seafood, so precook whatever type you choose to use.
- 12 dried manicotti
- 1 tablespoon butter or margarine
- 1 tablespoon allpurpose fl our
- 11/4 cups milk
- 1 8-ounce tub cream
- cheese with chives and onion
- 1/4 cup grated Romano or Parmesan cheese
- 12 ounces chopped cooked lobster or chunk-style imitation lobster (about 22/3 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 pimientos, drained
- 1/4 teaspoon ground black pepper
1- Cook manicotti shells according to package directions; drain and set aside.
2- Meanwhile, for cheese sauce, in a medium saucepan melt butter over medium heat. Add fl our and stir until combined. Add 1 cup of the milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low. Gradually add cream cheese, stirring until smooth. Stir in Romano cheese.
3- 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. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of the filling. Arrange the filled shells in an ungreased 3-quart rectangular baking dish or 6 individual casseroles. Stir the remaining 1/4 cup milk into the remaining sauce. Pour sauce over the shells. Sprinkle with paprika.
4- Cover dish (or dishes) with foil. Bake for 30 to 40 minutes or until heated through.