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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Now that lobster season in Atlantic Canada is in full swing, here is a very trendy dish using this popular shellfish to serve at your next dinner party. Ingredients:
1/4 cup unsalted butter |
1 small garlic clove, chopped |
1 shallot, peeled and minced |
3 ounces all-purpose flour |
3 cups 2% low-fat milk |
1 bay leaf |
1 pinch nutmeg |
2 cups aged white cheddar cheese, grated |
1 cup parmigiano-reggiano cheese, grated |
salt and pepper |
1 cup panko breadcrumbs or 1 cup regular breadcrumbs |
1 ounce smoked bacon |
1 ounce parmigiano-reggiano cheese, grated |
1 1/2 lbs lobsters, cooked and shelled, cut into 1/2-inch pieces |
3 ounces smoked bacon, chopped and slightly cooked |
2 cups dry elbow macaroni |
Directions:
1. SAUCE: In a heavy-bottomed pot over medium heat, melt butter. Add garlic and shallot to butter and cook for 1 minute. Add flour and stir with a wooden spoon until a roux is formed. Gently whisk in milk, 1 cup at a time, being sure to work out any lumps.
2. Add bay leaf and nutmeg and let slow simmer for 5 minutes on low heat. Stir in cheeses and seasoning and continue cooking and stirring until cheese is completely melted and incorporated.
3. CRUMB TOPPING: Place all crumb topping ingredients in a food processor and mix on low speed until bacon is fully incorprated.
4. NOODLES: In a large pot of boiling water (not salted), cook noodles until al dente. Strain noodles from water.
5. TO ASSEMBLE: Add noodles into sauce with lobster and bacon. Place in a casserole dish and top with crumb mixture. Bake in a 350F oven until crumb topping is golden. Remove from oven and serve.
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