A delightful twist on the classic lobster mac and cheese, this recipe combines rich cheeses with succulent lobster meat for a comforting and indulgent dish.
Boil water in a large pot, add a pinch of salt, and cook the elbow pasta until al dente. Drain and set aside.
Cooking the pasta al dente ensures it doesn't become mushy when baked.
In a double boiler, combine cheddar cheese, cream cheese, parmesan cheese, and gruyere cheese. Heat gently until melted and smooth.
Stir continuously to prevent the cheese from sticking or burning.
Gradually add the heavy cream to the melted cheese mixture, stirring until fully incorporated and smooth.
Adding the cream slowly helps achieve a silky texture.
Heat olive oil in a large pan over medium heat. Add the minced garlic and diced shallot, sautéing until fragrant.
Keep the heat moderate to avoid burning the garlic.
Add the cooked lobster meat to the pan and cook until heated through. Remove from heat.
Avoid overcooking the lobster to maintain its tender texture.
Combine the cooked pasta, cheese sauce, and lobster mixture in the pan. Mix well and season with salt and pepper to taste.
Mix gently to avoid breaking the pasta.
Transfer the mixture to a casserole dish, sprinkle with breadcrumbs, and bake at 350°F until the top is golden brown.
For extra crunch, drizzle a little melted butter over the breadcrumbs before baking.
Serve the lobster pasta bake warm, garnished with fresh parsley if desired.
Pair with a crisp salad for a balanced meal.
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