Ingredients
- 1 small clove of garlic, chopped
- 1 shallot, peeled and minced
- 1/4 cup of unsalted butter
- 3 oz of all purpose flour
- 3 cups of 2% milk
- 1 bay leaf
- 1 small pinch of nutmeg
- 2 cups of Aged white Cheddar, grated
- 1 cup of Parmigiano-Reggiano, grated
- Salt & pepper to taste
- Method
- Melt butter in a heavy bottom pot on medium heat.
- Add garlic and shallot to the butter and cook for 1 minute.
- Add Flour and stir with a wooden spoon until roux is formed.
- Gently whisk in milk a cup at a time, being sure to work out lumps.
- Add Bay Leaf and nutmeg and let slow simmer for 5 minutes on low heat.
- Stir in the Cheese and the seasoning until cheese is completely melted and incorporated.
Preparation
Step 1
1- 1 ½ lb Maine Lobster, pre cooked and shelled, cut into ½ inch pieces or 2#Langoustine (baby lobster at Costco)
3 oz of Smoke House Bacon, chopped and slightly cooked.
Crumb topping
Ingredients
1 cup of Panko bread crumbs (regular bread crumbs will work)
1 oz of Smoke House bacon
1 oz of Parmigiano-Reggiano, grated
2 cups of dry elbow noodles
Method
Place bread crumbs, bacon, and cheese in a food processor and mix on low speed until bacon is fully incorporated.
Cook noodles in a large pot of boiling water (no salt) until the noodles are al dente.
Strain noodles from water and add into sauce with the lobster and bacon.
Place into casserole dish and top with crumb mixture and place in a preheated 350º oven.
When crumb is golden remove from oven and serve. 4 portions.