- 24
Ingredients
- 1/2 stick butter
- AP Flour
- Salt
- Pepper
- 1 quart heavy cream
- 1/2 tsp nutmeg
- 1/2 tsp cayenne pepper
- 8 oz grated extra sharp cheddar
- 8 oz grated swiss
- 4 oz grated medium cheddar
- 3 large lobster tails
- 2 lb cavatappi or elbow macaroni
- TOPPING
- 1/4 stick butter
- 1 cup bread crumbs regular or panko
- 1/2 cup grated parmasean cheese
Preparation
Step 1
Boil pasta in large pot with salted water. When pasta is almost done, drop in lobster meat to cook with pasta. Remove lobster and allow to cool on plate. Drain pasta and set aside. In another large pot, melt butter and add 4 TBSP of flour. Cook over medium heat for 3 minutes. Add salt and pepper to rue. Stir constantly to prevent burning. Add heavy cream and whisk to prevent lumps from forming. Bring to a boil while stirring and cook until thickened. Add cheeses and spices. If sauce is too thick, add more cream. Next add pasta to sauce and toss to coat completely. Chop up the lobster meat and add to the pasta and fold in carefully. Add more salt and pepper to taste. Pour mixture into a large baking dish and top with a mixture of bread crumbs, butter, and more cheese. Bake in 350 degree oven for 25 minutes or until topping is golden brown.