Pre-roast red peppers and cut into strips. Cook Pipette Rigate pasta al dente, shock in cool water, drain and add to stainless bowl. Mix Panko bread crumbs and chives. Set aside. Pre-heat oven to 350 degrees.
Add Président Creamy Brie and the half & half to pasta. Add lobster and roasted red pepper strips. Mix until combined. Butter a single-serve skillet. Scoop out pasta mixture into skillet and top with Panko/chive mix. Bake for 10 to 12 minutes at 350 degrees until slightly browned. Serve in container it is baked in.