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6-8 people

Preparation Time:
20 minutes

Serve With:
Baked Olive Oil Potato Chips

Provided by:
A Zesty Bite



3 Tbsp unsalted butter, divided
1/2 cup diced red bell pepper
1/4 cup diced celery
1/2 cup diced sweet onion
2 cups mini farfalle
2 Tbsp flour
1 cup whole milk
1/3 cup cream cheese
1/4 tsp paprika
1/4 cup whipping cream
1/2 tsp salt
1/4 cup parmesan cheese
1/3 cup shredded cheddar cheese
10 oz steamed lobster tail, cut into chunks
2 cups Baked Olive Oil Kettle Chips, crushed


Preheat oven to 350°F

In a saute pan over medium heat, melt 1 tablespoon butter and add red bell pepper, celery, and onion. Cook for 8 minutes or until softened.

Bring a pot to boil and add farfalle noodles. Cook until tender about 8 minutes and then drain.

While noodles are cooking, heat a large saute pan over medium low/medium heat. Melt 2 tablespoons butter and whisk in the flour.

Slowly stir in the milk and whisk for 4 minutes. Stir in the cream cheese, paprika, whipping cream, salt, parmesan cheese and cheddar cheese.

Keep stirring until cheese has melted and then add noodles and vegetables.

Pour into 8 ramekins or 8 by 11 inch casserole dish.

Stir in the lobster chunks and place a couple on top of the dish.

Top with Kettle Chips and bake in oven for 15 minutes. Then broil for 1 minute.