House of MARCÉЯ

Let’s get started with this delicious and creamy meal!
8 ounces of lobster meat

• 16 ounces dry pasta penne or shells

• ⅓ cup butter

• ⅓ cup flour

• 1 teaspoon onion powder

• ½ teaspoon dry mustard powder

• ½ teaspoon salt

• ¼ teaspoon Old Bay Seasoning

• ¼ teaspoon black pepper 

• 2 ¾ cups milk

• ½ cup light cream

• 2 cups sharp cheddar

• 1 ¼ cups Gruyere cheese shredded, or swiss cheese, mozzarella, or havarti

• ½ cup fresh parmesan cheese shredded

• Preheat oven to 400°F. Grease a 9x13 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 the 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 the mixture to a boil. Reduce heat and simmer 1-2 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 half of the lobster meat and spread into the prepared pan.

• Add remaining lobster meat on top and sprinkle with the topping mixture.

• Bake 20-25 minutes or until bubbly and topping is browned. Do not overcook.