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Cheesy Pasta and Lobster Bake

Source of Recipe


Ann Jones






List of Ingredients



• 7-1/2 Tbsp butter (divided use)
  
• 2 Tbsp flour
  
• 2 cups half-and-half
  
• 1-3/4 tsp salt
  
• 3/4 tsp ground black pepper
  
• 7 ounces grated Parmigiano-Reggiano (divided use)
  
• 2 ounces Gruyère cheese
  
• 1 lb. packaged dry gnocchi-shaped pasta (such as gnocchetti, cavatelli or campanelle)
  
• 5 ounces sharp Cheddar cheese, shredded
  
• 5 ounces Monterey jack cheese, shredded
  
• 1 tsp minced garlic
  
• 1 lb. lobster meat, cleaned and chopped
  
• 2 tsp chopped green onions, green tops only
  
• 1/3 cup seasoned bread crumbs
  
• 1/2 tsp each paprika, dried basil, and dried thyme
  






Instructions



1. Preheat oven to 350° F. In a medium saucepan, melt 4 tablespoons of butter over low heat to make a béchamel sauce. Add flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase heat to medium and, with a wire whisk, gradually add half-and-half. Cook 3 to 5 minutes or until thickened, stirring frequently. Remove from heat and add 2 ounces of grated Parmigiano-Reggiano, 2 ounces Gruyère cheese, garlic, 3/4 teaspoon each of salt and pepper. Stir until cheese is melted and well combined. Cover and let stand.
   
   
2. Fill a large pan with water and bring to a rolling boil over high heat. Add 1 teaspoon salt. Add pasta, return to a boil, reduce the heat to a low boil and cook for about 8 to 10 minutes, or until just undercooked, or al dente. Drain water from pasta and return to the pan. Add béchamel sauce and 2 tablespoons butter; stir until well combined. Set aside.
   
   
3. In a large bowl, combine Cheddar and Monterey jack, and 4 ounces of Parmigiano-Reggiano. Spray a 3-quart baking dish with nonstick cooking spray. Place one-half of the pasta in the baking dish. Top with half of the mixed cheeses. Top with the other half of the pasta, followed by the remaining mixed cheese. Bake in preheated oven for 35 to 40 minutes, or until bubbling and hot.
   
   
4. While pasta is baking, combine 1-1/2 tablespoons butter and lobster in a medium saucepan, over medium-low heat for 3 minutes, or until lobster is heated through. Remove from heat and add bread crumbs, green onions, paprika, basil and thyme, and 1 ounce of Parmigiano-Reggiano. Toss lightly to combine.
   
   
5. Remove baking dish from the oven and spoon the lobster mixture evenly over the top of the pasta. Return the baking dish to the oven and broil 10 to 12 minutes, until the top is golden brown. Let stand 5 minutes before serving.
   
   Serves 6
   
   






Final Comments


This recipe, from Ann Jones, took 1st Place in Tilamook's Macaroni & Cheese Cook-Off.