Lobster Pasta Casserole

Name: Lobster Pasta Casserole with Langostino
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb penne pasta, cooked; 16 oz lobster bisque; 4 oz cream cheese, softened; 1 cup cherry tomatoes, quartered; 8 oz cooked langostino tails; 1 tbsp butter, melted; 1 cup shredded mozzarella cheese; freshly ground black pepper, to taste; 1 wedge lemon, for serving; 1 tbsp fresh parsley, chopped

This Lobster Pasta Casserole combines creamy lobster bisque, tender langostino tails, and penne pasta topped with melted mozzarella for an impressive yet simple baked dinner that tastes restaurant-quality at home.

🌍American 🏷️Lobster casserole 🏷️Pasta bake 🏷️Casserole 🏷️Lobster Penne

🏷️

🏷️Creamy

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TikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb penne pasta, cooked
16 oz lobster bisque
4 oz cream cheese, softened
1 cup cherry tomatoes, quartered
8 oz cooked langostino tails
1 tbsp butter, melted
1 cup shredded mozzarella cheese
freshly ground black pepper, to taste
1 wedge lemon, for servingoptional
1 tbsp fresh parsley, choppedoptional

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Instructions

1
In a large pot or Dutch oven, combine the cooked penne pasta, lobster bisque, softened cream cheese, and a generous amount of freshly ground black pepper. Stir over medium-low heat until the cream cheese is fully melted and the sauce is smooth.
2
Stir in the quartered cherry tomatoes.
3
In the bottom of a casserole dish, toss the cooked langostino tails with melted butter and another pinch of black pepper.
4
Pour the pasta mixture over the langostino tails in the casserole dish and spread into an even layer.
5
Top evenly with the shredded mozzarella cheese.
6
Cover with aluminum foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and slightly golden.
7
Let cool for a few minutes before serving. Garnish individual portions with a squeeze of fresh lemon juice and chopped parsley, if desired.

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Tips & Notes

Pro tips

Cook penne to just under al dente before mixing into the casserole—it will continue to soften during baking and won't turn mushy.
Soften the cream cheese at room temperature for 15 minutes before stirring into the lobster bisque to avoid lumps.
Add the fresh parsley and lemon wedge after baking to preserve their bright flavors and prevent bitterness from the lemon.
Do not overbake. Once the mozzarella is golden and the filling bubbles slightly at the edges, remove immediately to keep the interior creamy.

Substitutions

Langostino tails → cooked shrimp or lump crab meat (use same weight; crab may release water, so drain well)
Lobster bisque → cream of seafood soup or roasted red pepper bisque (maintains creaminess and color)
Penne → rigatoni, fusilli, or large pasta shells (any shape that holds creamy sauce)
Mozzarella → Gruyère or fontina (will add deeper flavor; reduce slightly if very salty)

Storage & make-ahead

Refrigerate covered up to 3 days; reheat covered at 325°F for 15 minutes until warm, or microwave individual portions. Freezer-friendly unbaked up to 2 months.