Description
A sophisticated twist on comfort food, this lobster mac and cheese combines cheesy pasta with tender chunks of poached lobster for an indulgent meal.
Ingredients
- 1 lb. Campanelle Pasta
- 1 quart of Heavy Cream
- Pinch of Salt
- 1 cup of Marscapone Cheese
- 1 cup of Grana Padano Cheese, shredded
- 1 cup of Havarti Cheese
- 1/4 cup of White Cheddar Cheese, shredded
- 4 oz. Poached Lobster Meat
- 1/4 cup of Panko Bread Crumbs
- 2 tablespoons Parmesan Cheese
- 2 tablespoons Melted Butter
Instructions
- Preheat the oven to 400 degrees.
- Cook the campanelle pasta in boiling water for just three minutes, then drain.
- In a separate pot, add the heavy cream and a pinch of salt. Bring it to a gentle simmer over medium heat.
- Stir in the marscapone, Grana Padano, and Havarti cheeses. Continue stirring to create a smooth cheese sauce.
- In another pan, combine the cream mixture with the undercooked pasta. Add the white cheddar and poached lobster, simmering for 2-3 minutes.
- Transfer the entire mixture to a cast iron pan for baking.
- In a small bowl, mix the panko bread crumbs, Parmesan cheese, and melted butter. Toast this mixture until golden brown.
- Sprinkle the toasted bread crumb mixture over the top of the lobster mac and cheese.
- Bake in the preheated oven for 5-6 minutes or until it’s bubbling and golden brown.
Notes
For the best flavor, use fresh lobster meat. If desired, you can substitute other cheeses that melt well.