Cheesy Pasta and Lobster Bake



Ann Jones took first place for her variation on a theme of Thomas Keller's

now famous lobster macaroni and cheese. Serves 6



7 1/2 tablespoons butter, divided use

2 tablespoons flour

2 cups half-and-half

1 3/4 teaspoon salt

1/4 teaspoon-group black pepper

7 ounces grated Parmigiano-Reggiano, divided use

2 ounces Gruyere cheese

1 pound packaged dry gnocchi-shaped pasta (such as gnocchetti, cavatelli

or

campanelle)

5 ounces sharp cheddar cheese, shredded

5 ounces Monterey jack cheese, shredded

1 teaspoon minced garlic

Nonstick cooking spray

1 pound lobster meat, cleaned and chopped

2 teaspoons chopped green onions, green tops only

1/3 cup seasoned bread crumbs

1/2 teaspoon each paprika, dried basil and dried thyme



Preheat oven to 350. In a medium saucepan melt 4 tablespoons of butter

over low heat to make a bechamel 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 3-5 minutes or until

thickened, stirring frequently. Remove from heat and add 2 ounces of

grated Parmigiano- Reggiano, 2 ounces Gruyere cheese, garlic, 3/4 teaspoon

each of salt and pepper. Stir until cheese is melted and well combined.

Cover and let stand. Fill a large pan with water and bring to a rolling

boil over high heat. Add1 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, or al dente. Drain water from pasta and return to the

pan. Add bechamel sauce and 2 tablespoons butter; stir until well

combined. Set aside. 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 a preheated oven for 35-40 minutes, or until bubbling and hot 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. Remove baking dish from the oven and spoon the lobster mixture

evenly over the top of pasta. Return the baking dish to the oven and broil

10-12 minutes until the top is golden brown. Let stand 5 minutes before

serving.







SOURCE: Clipping-Cooking Digest

Posted By: Jamie R