Believe me when i tell you this dish is to-die-for. The cheese sauce is so velvety smooth and with fresh lobster it becomes one of the best dishes for entertaining! -Jen
2 1lb Lobsters *Cooked and Shelled
Bring a large pot of water to a boil. Make sure it is enough water to completely cover them. Carefully immerse lobsters headfirst. Allow the water to come back up to a boil, then reduce the heat at once, and simmer the lobsters for about 5 minutes. Then remove lobsters into a cold ice bath to cool them down. Once they have cooled down you can begin shelling them.
1 Box of Penne Pasta
1 Stick of Butter
2 cloves Garlic (chopped)
½ cup Flour
½ cup White wine
1 can Evaporated Milk
4 cups Milk
1 Tbsp Paprika
3 Tbsp Dijon Mustard
¼ tsp Cayenne Pepper
8 oz Grated Cheddar
8 oz Grated Monterey Jack
2 cups Bread crumbs
- Cook the penne pasta according to the box directions. Remember to cook them al dente!
- Drain the pasta well and reserve.
- Meanwhile, melt the butter in a heavy bottomed saucepan over medium heat. Add the garlic and sauté for 1-2 minutes. Next add the flour and stir with a wooden spoon until a smooth paste forms. Cook this paste (roux) for 2-3 minutes to develop the flavor and cook out the flour.
- Then, slowly pour in the wine and use a whisk to mix it. Then add both milks, continuing to mix well. Keep whisking the mixture until it is thick enough to coat the back of a spoon. Lastly, add the paprika, Dijon, cayenne, some salt and pepper and the cheeses. Stir until the cheeses have melted.
- Roughly chop the lobster meat and add it to the cheese sauce mixture along with the pasta. Stir well to combine all the ingredients, and season with salt and pepper again if necessary. Pour the whole mix into a greased 9” by 13” ovenproof casserole dish. Sprinkle the breadcrumbs over top, and bake at 350F, until the mixture is heated through and the breadcrumbs are golden brown. This should take about 30-40 minutes.
*This recipe is from Michael Smith (Chef at Home), who is one of my favourite celebrity chefs.