Lobster Mac

Recipe adapted from : The Neely's
 
1/2 lb cavatappi pasta, cooked al dente
3 tablespoons butter
1/2 yellow onion, minced
1 tablespoon minced Garlic
Salt & Pepper to taste
2 tablespoons tomato paste
2-1/2 tbsp Flour
1/4 cup white wine
2 cups heavy cream
1/2 teaspoon paprika
1 teaspoon cayenne pepper
1 bay leaf
1 cup shredded gruyere cheese
meat from one lobster tail
1/2 cup shredded chedder, for sprinkling
1/2 cup panko bread crumbs
2 tablespoons dried parsley

Preheat oven to 350 degrees.
In a sauce pot, melt butter over med heat, add the onions, garlic, salt & pepper. Cook until tender.
Add the tomato paste and flower, stirring constantly to brown the roux. Approx 2-3 minutes.
Add the wine and reduce for 1 minute and then add the heavy cream, whisking constantly to remove any clumps.
Add the paprika, cayenne pepper and bay leaf and cook over medium heat for approx 2 minutes. Reduce heat and simmer until desired thickness.
Stir in the gruyere then the lobster meat. 
In a baking dish, pour the sauce over the pasta, top with the shredded cheddar, bread crumbs and parsley.
Bake uncovered for 30 minutes or until the tops is brown and the sides are bubbly.



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