Cheesy Loby Pasta


  • 1/2 pound bow tie pasta.
  • 1 pound cooked lobster meat, chopped.
  • 3 tbsp red wine.
  • 1 1/2 cups organic panko.
  • 1 cup heavy cream.
  • 5 tbsp Butter.
  • 1 1/4 cups sharp white cheddar cheese, shredded.
  • 1 1/4 cups gruyere cheese, shredded.
  • 1/4 teaspoon cayenne.
  • 2 clove garlic, minced.
  • 2 tbsp fresh lemon juice.
  • 1 tablespoon fresh parsley, more for garnish.
  • Sea salt and freshly-ground black pepper.
  • Preheat oven to 350 degrees F. Spray a baking dish with nonstick spray.
  • Cook the pasta, according to package directions. Drain and rinse with cold water to stop the cooking. Set aside.
  • Add 3 tbsp butter to a medium skillet and melt. Add the garlic and sauté 30 seconds then add in the lobster meat and sauté for 3-5 minutes. Add the fresh lemon juice and parsley and cook another 30 seconds. Remove the lobster from the pan.
  • Melt the remaining 2 tbsp butter in the medium skillet and stir in the panko. Toast the crumbs for 3-5 minutes, stirring frequently to avoid burning. Once the crumbs are lightly toasted, remove from the heat and set aside.
  • Add cream and red wine together in a heavy saucepan. Heat just until tiny bubbles come to the surface, but do not let it boil. Remove from heat and stir in all of the cheese, cayenne, salt and pepper. Stir until the cheese is fully melted. Stir in the pasta and lobster meat. Transfer to the prepared baking dish.
  • Evenly spread the toasted breadcrumbs over the lobster mixture. Bake for 20-25 minutes or until the crumbs are golden brown and the sauce is bubbling.
  • Remove from the oven and serve.
  • This dish goes well with white wine and perfect appetizer for holiday party.

 Nutrition Facts
  • 4 Servings
  • Based on a 2000 calories diet.


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