Lobster Mac and Cheese

GingerlyJ's Note:

I make this mac and cheese for my higher end Clientele

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Serves: 8-10

Yield: 1.0 dish

• 4 tablespoons butter
• 1 ½ tablespoons butter
• 2 tablespoons butter
• 1 ½ tablespoons butter
• 4 tablespoons flour
• 2 cups half-and-half
• 1 ¾ teaspoons salt
• ¼ teaspoon ground black pepper
• 1 ¼ cups sharp cheddar cheese , shredded
• 1 ¼ cups monterey jack cheese , shredded
• 1 ½ cups parmigiano-reggiano cheese , shredded
• ½ cup gruyere cheese , shredded
• 1 teaspoon minced garlic
• 1 lb packaged dry gnocchi-shaped pasta
• nonstick cooking spray
• 1 lb lobster meat , picked over and chopped
• 2 teaspoons chopped green onions , green tops only
• 1⁄3; cup seasoned bread crumbs
• paprika , dried basil and dried thyme

Directions:

1. Preheat oven to 350 degrees F. In a medium saucepan melt 4 tablespoons of butter over low heat. Add flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and, with a wire whisk, gradually add the half and half. Cook 3-5 minutes, or until thickened, stir often. Remove from the heat, and add 1/2 cup Parmigiano-Reggiano, 1/2 cup gruyere 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 8-10 minutes, or until just undercooked. Drain water from pasta and return to the pan. Add the bechamel sauce and 2 tablespoons butter; stir until well combined. Set aside.
3. In a large bowl combine the sharp cheddar cheese and monterey jack cheese, and 1 cup of the Parmigiano-Reggiano cheese. Spray a 3-quart baking dish with non-stick 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 cheeses. Bake in a pre-heated oven for 35-40 minutes, or until visibly bubbling and hot.
4. While pasta is baking, combine 1 1/2 tablespoons butter and lobster meat in a medium saucepan, over medium-low heat for 3 minutes, or until lobster is heated through. Remove from heat; add bread crumbs, green onions, paprika, basil and thyme, and 1 ounce of Parmigiano-Reggiano. Toss lightly to combine.
5. Remove the baking dish from the oven and spoon the lobster mixture over the top of the pasta. Spread evenly.
6. Turn the oven to "Broil" and return the baking dish to the oven. Allow to broil 10-12 minutes or until the top is golden brown. Let stand 5 minutes before serving.

Reviews

[CHRISSYG]

Great recipe but I did make a couple of changes in the preparation. Cut back on some of the butter, (didn't toss pasta with cheese sauce and more butter) also folded raw pieces of lobster meat into the pasta and cheese sauce to eliminate cooking the lobster on the side in more butter. I only wish I had bought two tails as the lobster does kind of get lost in all the pasta.