Yield: 2 servings
Ingredients:
- 4 oz. macaroni or shell pasta
- 3/4 cup cooked lobster or langostino
- 4 tbsp. butter, divided use
- 1 cup whole milk
- 2 tbsp. flour
- 1 cup grated Gruyere cheese
- 1/2 cup grated sharp Cheddar
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- Pinch freshly grated nutmeg
- 1/2 cup panko bread crumbs
Directions:
- Preheat the oven to 375 F and lightly spray two 0.6-liter oval baking dishes with cooking spray.
- Bring a large pot of salted water to a boil, and cook the pasta until almost done. Drain and set aside.
- Chop lobster meat into 1-inch chunks, set aside.
- In a saucepan, melt 3 tablespoons of butter over medium-low heat, and add the flour. Whisk over low heat for 2 minutes, and then add the milk slowly. Cook this mixture until it thickens and coats the back of a spoon, about 4 minutes.
- Turn off the heat and add the grated cheeses, salt, pepper and nutmeg. Stir to melt the cheeses.
- Finally, stir in the cooked lobster and pasta, and stir to combine. Divide this mixture between the two baking dishes.
- In a small dish, melt the remaining 1 tablespoon of butter, and stir in the panko bread crumbs to coat. Sprinkle this mixture evenly over both dishes.
- Bake for 20 to 25 minutes, until bubbly and lightly golden brown.
