Ingredients:
- 2 cups lobster meat cooked and chopped
- 16 oz. dry pasta elbow, penne or shells
- ⅓ cup butter
- ⅓ cup flour
- 1 tsp. onion powder
- ½ tsp. dry mustard powder
- ½ tsp. salt or to taste
- ¼ tsp. Old Bay Seasoning
- ¼ tsp. black pepper to taste
- 2¾ cups milk
- ½ cup light cream
- 2 cups sharp cheddar shredded
- 1¼ cups Gruyere cheese, shredded (can also use swiss cheese, mozzarella or havarti)
- ½ cup fresh parmesan cheese shredded
Topping Ingredients:
- ½ cup bread crumbs
- 3 Tbsp. butter, melted
- 2 Tbsp. shaved parmesan cheese
- 1 tsp. parsley chopped
Directions:
- Preheat oven to 400 F. Grease a 9-by-13-inch pan.
- Combine topping ingredients in a small bowl. Set aside.
- Cook pasta al dente according to package directions. Drain and run under cold water and set aside.
- While pasta is cooking, melt butter over medium heat in a saucepan. Stir in flour and seasonings and cook 2 minutes. Combine milk and cream. Add to flour mixture a little bit at a time whisking in after each addition. The mixture will be very thick at first but will smooth out as you continue adding liquid. Once all of the liquid is added, bring mixture to a boil. Reduce heat and simmer 1 to 2 minutes or until thickened while whisking.
- Remove from heat and stir in the cheeses, whisking until the sauce is smooth and melted. Combine the sauce and the pasta.
- Gently stir in 1 cup of the lobster meat and spread into the prepared pan. Add remaining lobster meat on top and sprinkle with the topping mixture.
- Bake 20 to 25 minutes or until bubbly and topping is browned. Do not overcook.
