Recipe Ingredients:

Kosher salt

Vegetable oil

1 pound cavatappi or twist pasta

4 cups milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere or Swiss cheese

2 cups Cheddar shredded

1/2 teaspoon ground black pepper

1/2 teaspoon nutmeg

1 pounds lobster sensations

1 1/2 cups bread crumbs

2 Lobster Tails



1.) Preheat the oven to 375 degrees F.

2.) Bring a large pot of salted water to a boil and pour vegetable oil in. Add the pasta and cook according to the directions on the package about 6 to 8 minutes. Drain well.

3.) Meanwhile, heat the milk in a small saucepan, but avoid boiling it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook on low heat for 2 minutes while stirring with a whisk. Continue whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.

4.) Remove from heat, add the Gruyere (or Swiss)  and cheddar cheese, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well.

5.) Place the mixture in 6 to 8 individual gratin dishes.

6.) Melt the remaining 2 tablespoons of butter and add the fresh bread crumbs, and sprinkle on the top.

7.) Bake for 30 to 35 minutes, or until the sauce bubbles and the macaroni is browned on the top.

8.) Cut the top edge of the lobster tails lengthwise and broil until meat is opaque and lightly browned for 5-10 minutes.

Serve with macaroni & cheese

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