alevia's kitchen
Short Description
Tender rotini pasta and butter-poached lobster tossed in a rich Gruyère and cheddar cheese sauce, finished with a golden breadcrumb topping for a decadent twist on a classic comfort dish.
Ingredients
1 lb rotini pasta
1 qt milk
4 oz butter
⅛ cup flour
12 oz gruyere cheese, grated
8 oz cheddar cheese, grated
½ teaspoon black pepper
½ teaspoon nutmeg
1 ½ lbs butter-poached Lobster
1 ½ cups breadcrumbs
Preparation
Cook the pasta in a stockpot with salted water, then rinse and set it aside.
In a sauce-pot, melt the butter, ensuring it doesn't brown or burn. Rinse and drain the lobster; place it in the hot butter and reduce to low heat. Cook the lobster for 3 minutes.
Take the lobster out of the butter and let it cool, reserving the butter. DO NOT DISCARD.
In a sauce-pot with the reserved butter, whisk in the flour to create a roux. Gradually add milk, whisking until smooth each time milk is added.
Add seasoning and gradually incorporate the cheese, ensuring each addition is fully mixed before adding more. Once all the cheese is added, combine with the pasta and lobster, and adjust the flavour as needed. Before serving, top with breadcrumbs and bake at 350°F for 30 minutes.