A sinfully rich dish of exotic cheeses and lobster in a rich cream sauce with pasta and a baked panko bread crumb topping. I had a similar dish at The Capital Grille and devised this on my own.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  • Meanwhile, melt butter in a large skillet over medium heat. Saute shallots and garlic until translucent, about 5 minutes.

  • Transfer shallot-garlic mixture to a double boiler. Add heavy cream, 1/2 of the Grana Padano, Havarti, Cheddar, mascarpone, and Gruyere cheeses. Stir until smooth, about 5 minutes. Season with white pepper. Stir in lobster meat. Drain pasta and mix into the sauce.

  • Pour pasta and sauce into a large baking dish. Sprinkle with remaining Grana Padano and panko on top.

  • Bake in the preheated oven until bread crumbs are golden brown, 10 to 15 minutes.

Cook's Note:

Don't buy cheap cheese; buy the best quality that you can find.

Nutrition Facts

584 calories; protein 28.1g; carbohydrates 24.8g; fat 42.7g; cholesterol 164.1mg; sodium 668.4mg. Full Nutrition
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