Ingredients
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8 ounces elbow macaroni (we used more "designer" looking noodles)
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16 ounces heavy cream
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8 ounces shredded sharp cheddar cheese
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4 ounces cream cheese
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6 ounces fresh grated parmesan cheese
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4 ounces shredded gruyere cheese
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1 lb lobster meat, chopped
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1/2 cup breadcrumbs
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2 garlic cloves, minced
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1 tablespoon olive oil
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1 dash salt
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1 dash pepper
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1 shallot, minced
Instructions
- Bring salted water to boil and add noodles. Cook 8 - 10 minutes (do not overcook). in a double boiler, combine cheddar cheese, 4 oz. parmesan cheese, cream cheese and Gruyere cheeses. Heat until blended.
- Gradually add cream, stirring until smooth.
- In a large pan, heat olive oil, add shallots and garlic. Saute. Add lobster meat and cook until opaque. Remove from heat.
- Drain pasta. Add to lobster mix, then add cheese sauce, salt and pepper. Mix well.
- Place in casserole dish, sprinkle with remaining parmesan cheese and top with breadcrumbs.
- Bake at 350°F for 6-8 minutes until breadcrumbs are golden brown.