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Cheese Pasta with Lobster

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Cheese Pasta with Lobster
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
0
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Ingredients

for
8
Ingredients
coarse salt
16 ounces
2 cups
heavy cream (heated)
½ cup
unsalted butter (divided)
½ cup
1 cup
lobster stock (or chicken stock)
1 cup
2 cups
extra sharp Cheddar cheese (grated)
3 cups
1 cup
salt (to taste)
freshly ground Black pepper (to taste)
1 pinch
24 ounces
3 tablespoons
Panko (Japanese) bread crumbs

Preparation steps

1.
Preheat oven to 350º F.
2.
Bring a large pot of salted water to a boil. Add the pasta; cook according to package instructions, about 8 minutes or until al dente. Drain pasta and set aside.
3.
Meanwhile, heat heavy cream in a medium saucepan. Do not boil. In a large saucepan, melt 6 tablespoons of butter; add flour. Cook over low heat, stirring constantly with a whisk for about 2 minutes. Add the hot heavy cream, stock, and wine; whisk and cook for an additional 2 to 3 minutes, or until smooth and slightly thickened.
4.
Gradually, add the Cheddar, Gruyere and Pecorino Romano cheeses. Season with salt, pepper and nutmeg. Add pasta and cooked lobster, stirring to incorporate. Place the mixture in a buttered baking dish.
5.
Melt the remaining 2 tablespoons of butter, mix with panko bread crumbs. Sprinkle crumbs over the top. Bake for about 30 minutes, or until bubbly and browned.