Campbells Lobster Mac and Cheese


  1. Thaw Campbell’s® Signature Macaroni and Cheese and Campbell's® Reserve Lobster Bisque with Sherry according to package instructions.
  2. Preheat oven to 375°F. Spray oven-proof casserole dish with vegetable cooking spray. Reserve.
  3. In large bowl, mix together thawed macaroni and bisque pouches.
  4. Place lobster meat evenly on top of filled casserole dish. Reserve.
  5. In medium bowl, toss panko, melted butter, salt and pepper. Sprinkle evenly over top of lobster. Bake for 30 minutes, or until golden brown.
  6. Using 1-#4 and 1-#16 scoop, portion 1 ¼ cups onto a plate. Garnish with sprig of oregano. Serve immediately.


  • 2 tsp black pepper, ground
  • 1 1/2 oz butter, melted
  • 2 tsp Kosher salt
  • 32 oz Campbell's® Reserve Lobster Bisque with Sherry
  • 32 oz frozen chunk lobster meat, thawed, diced
  • 1 4 lb pouch Campbellā€™s® Signature Macaroni and Cheese
  • 13 individual sprigs oregano leaves, fresh
  • 2 oz panko breadcrumbs