Lobster Mac and Cheese Recipe
Adapted from Maine Classics by Mark Gaier & Clark Frasier (Running Press, 2011).
Mark and Clack describe why this dish is so amazing: "It is the rich, buttery flavor of lobster, married with the perfect creamy pasta and cheese. It just sounds so perfect, doesn't it."
1-1/2 pounds uncooked farfalle or fusilli pasta
2 cups heavy cream
1/2 cup grated Gruyere cheese
1/2 cup grated Monterey Jack cheese
1/2 grated Parmegiano-Reggiano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
2 lobsters, boiled, cooled, picked and coarsely chopped
1/2 panko breadcrumbs
1. preheat the oven to 350-degrees (F). Cook the pasta according to directions in a large pot of salted boiling water. Drain, rinse, and set aside in a large bowl.
2. Meanwhile, bring the cream to a boil in a large, non-reactive saucepan. Add the cheeses, chives, parsley, lobster, and salt to taste to the cream. Stir to melt the cheese.
3. Pour the mixture over the pasta and stir to combine. Transfer to a 3-quart casserole dish, sprinkle with the breadcrumbs and bake until the casserole is bubbling, about 15 minutes. The dish can be made ahead and kept in the refrigerator, covered, until ready to re-heat.