| 1 pkg/½ lb. | Clearwater Nova Scotia Prime Claw and Knuckle Lobster Meat |
| ½ cup | White wine |
| 1 bunch | Green onions |
| 2 tbsp. | Flour |
| 1 cup | Cream |
| 2 tbsp. | Butter |
| ½ cup | Cheddar cheese |
| 1 tsp. | Garlic |
| 1/3 cup | Bread crumbs |
| 454 g | Pasta, cooked |
| to taste | Salt and pepper |
- Remove lobster from package and rinse under cold water, pat to dry and rough chop.
- In a heavy bottom pan over medium heat gently sauté green onions and garlic until aromatic.
- Add lobster and sauté for 2 minutes, over medium heat.
- Sprinkle with flour and stir well. Add wine and cook for 1 minute.
- Add cream and bring to a simmer. Take off heat and add chives and half of the cheese.
- Mix with precooked pasta. Place in a casserole dish. Sprinkle with remaining cheese and breadcrumbs.
- Can be refrigerated for 2-3 days or baked immediately in a 375F (185C) oven for 20 minutes or until golden and bubbling hot.
Note: This can be made in individual dishes or simply baked whole and cut into 4 portions and served with a side salad.