Description
This Lobster Pasta Bake recipe encapsulates the essence of comfort food, combining the luxurious taste of lobster with creamy, melted cheese and pasta. Crafted for those special dining occasions or simply to elevate a cozy night in, this dish marries indulgence with familiar flavors to create a meal that’s both satisfying and sophisticated.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked lobster meat, chopped
- 1/2 cup breadcrumbs mixed with a little melted butter for extra flavor
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Cook the elbow macaroni according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and continue to cook for about 1 minute until the mixture turns lightly golden. Gradually add the whole milk, continuously stirring to prevent any lumps. Cook until the sauce thickens, which should take about 3-5 minutes.
- Remove the saucepan from heat. Stir in both types of cheese, Dijon mustard, garlic powder, salt, and black pepper until the cheese has completely melted and the sauce is smooth. Fold in the cooked macaroni and chopped lobster meat into the cheese sauce, ensuring even distribution.
- Preheat the oven to 350°F (175°C). Transfer the lobster pasta mixture to a greased 2-quart baking dish. In a small bowl, mix the breadcrumbs with a little melted butter and sprinkle them over the pasta. Bake in the preheated oven for 20 minutes. For a golden and crispy top, broil for an additional 2-3 minutes, watching closely to prevent burning.