Serves 4-6 as a main course Serves 8-12 as an appetizer
1 lb of Cavatappi pasta or elbow pasta
4 tablespoons unsalted butter
4 tablespoons of flour
2 cups of milk
1 tsp salt
Pinch of pepper
Pinch of cayenne
1 lb of lobster meat tail/claw
¼ tsp of nutmeg
¼ cup of chopped parsley
¼ cop of chopped basil
2 green onions green tops only finely chopped on a bias
12 oz of white cheddar
4 ounces of parmesan
¼ cup of Italian seasoned bread crumbs
First, make your roux combine flour and butter over medium heat and cook while whisking together to combine for 3-4 mins or until butter is lightly colored and then add your milk bring just to a light boil and then lower to simmer sauce will thicken.
Start boiling your salted water for the pasta.
Now add your cheeses into your simmering milk 1/3 at a time while whisking over low heat add your spices of salt pepper cayenne and nutmeg.
Take a second now to put your oven on broil.
Cook your pasta to al dente, while cooking pasta lightly saute your lobster meat for 30-60 seconds in a saute pan with a little olive oil.
When pasta is ready this is the time to combine all ingredients.
Take your cheese sauce and add in your fresh chopped basil and parsley, lightly fold them in, now take lobster meat and pat dry and fold that into cheese sauce as well.
Combine Sauce and Pasta into your baking tray for the oven.
Sprinkle the top with seasoned bread crumbs, either lightly spray the top with organic olive oil spray for an even coat or small dabs of butter on top and place in the under the lowest rack on broil, 5 minutes or until golden brown and take out, take your fresh green onions and sprinkle on top.