Comments on: Lobster Manicotti with Alfredo Sauce was a Winner

By: thefoodaddicts

thefoodaddicts — Fri, 19 Aug 2011 15:10:17 +0000

Ron,

This dish can definitely be prepared ahead of time. I would recommend freezing rather than refrigerating. If you need to refrigerate I wouldn’t recommend refrigerating more than 1 day.

Daniel @ the food addicts

By: Ron

Ron — Wed, 17 Aug 2011 17:20:08 +0000

Can this dish be prepared ahead of time and frozen or chilled in the refrigerator for a day or two?

By: thefoodaddicts

thefoodaddicts — Thu, 12 May 2011 03:24:59 +0000

Mary,

The lobster is precooked before stuffing the manicotti.

Cheers!

Daniel@ The Food Addicts

By: Mary

Mary — Wed, 11 May 2011 19:10:08 +0000

Is the lobster precooked before stuffing the manicotti?

By: Kendra Ash

Kendra Ash — Mon, 21 Jun 2010 05:39:07 +0000

Thanks I made the recipe today for father’s day and it was a huge hit! Instead of manicotti though I used jumbo shells and while it was a bit messier to make, I was still pleased with the results. I also made half the recipe without lobster (as one of my guests was allergic to soft-shelled seafood), tripling the sun dried tomatoes to give it a stronger flavour. I’ve added this site to my bookmarks so I can keep an eye out for all the other recipes which are sure to be just as delicious

By: thefoodaddicts

thefoodaddicts — Wed, 16 Jun 2010 04:20:04 +0000

Hi Kendra,

I just updated the post with the proper measurements. We apologize for the lack of direction on our post. Let me know how it turns out and if you have any questions don’t hesitate to contact us.

By: Kendra Ash

Kendra Ash — Tue, 15 Jun 2010 21:48:09 +0000

This looks delicious Being new to cooking though, I still find I am woefully stuck on measurements so I was just wondering how much of each of the herbs and how much sun dried tomato is used for this recipe? Oh! Also, is that a pound or half a pound of butter? Thanks for any help!