What you will need:
½ cup unsalted butter
1 pound cavatappi or elbow macaroni
1 quart whole milk
2 cups heavy cream
2 small shallots, finely chopped
2 cloves garlic, minced
1 cup Oak Lane Chenin Blanc/Sauvignon Blanc
½ cup all purpose flour
½ teaspoon sweet paprika
¼ teaspoon cayenne pepper
½ teaspoon nutmeg
½ teaspoon freshly ground black pepper
2 cups – 6 oz. mild Gruyere, grated
1 ½ cups – 5 oz. sharp cheddar, grated
1 ½ cups – 5 oz mild white cheddar, grated
3 slices American cheese, broken into pieces (for our South African cooks, you can skip this or add another “creamy processed” cheese)
2- 8 oz cooked lobster tails, chopped
¼ cup panko style bread crumbs
¼ cup freshly chopped parsley leaves
How to prepare:
Preheat oven to 375 degrees F.
Start by cutting the lobster shells directly down the tail with a sharp scissors. Gently pull the meat out of the shells without detaching it at the base of the tail. Rest the meat on top of the shell. Place the tails in a large pot filled with approximately one inch of boiling/salted water. Return the water to a boil, cover the pot, and steam the lobster for 1 minute per ounce, plus 3 minutes. When finished, remove the lobsters to a plate to cool.
In a Large pot of boiling salted water over high heat, add the pasta and cook until al dente. Drain the pasta and set aside.
Next, pour the milk and heavy cream into a large saucepan over medium/low heat. Stir once or twice and cook until just heated, do not boil. Add the butter to a large pot over medium heat. Once the butter shimmers, add the shallots & garlic and sauté until translucent. Add the flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce for 2 minutes. Slowly add the warm milk & cream, whisking well to remove any lumps. Add the paprika, cayenne, nutmeg, and black pepper. Bring the cream to a simmer and turn the heat to low, allow to cook until thickened and smooth. Remove from heat and add the cheese one handful at a time, stirring after each addition. Add salt to taste. Add the chopped lobster meat and parsley to the sauce and stir well. Add the cooked pasta and stir. Pour into a buttered 13×9 inch baking dish and sprinkle with the panko crumbs. Bake for 25 minutes or until the sauce is bubbly. Serve immediately.
I have paired this dish with the Beau Joubert Old Vine Chenin Blanc. Enjoy!
Recipe by Renee Hilliard