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Penne Pasta with Lobster & Asiago Cream

Penne Pasta with Lobster & Asiago Cream


  • 5 oz Pasta Penne Plus
  • 2-1/2 oz Lobster Meat Claw/Knuckle Cooked
  • 2 oz Tomato Grape
  • 2 oz Cheese Asiago Shredded Bag
  • 1/4 oz Garlic, Chopped
  • 1/4 tsp Thyme
  • 3 oz Heavy Cream
  • 1/4 tsp Basil
  • 1/4 oz Coarse Salt, Kosher
  • 1/4 tsp Black Pepper, Coarse


  1. Cook Penne to manufacturer's suggestion, reserve. Mince the fresh aromatics. Cut the tomatoes in half and combine with the aromatics.
  2. Place in large sauté pan with the garlic 1/2 the heavy cream. Heat on low for 5 minutes, then add the lobster and the remaining heavy cream.
  3. Season with salt and pepper and add the cooked penne and the asiago cheese. Keep on low heat for 4-5 minutes until all the components are married and the tomatoes soften. Give one final toss in pan a transfer into to-go container.

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