Difficulty: Beginner
Seafood
Creamy Baked Gouda Lobster Pasta
John
Prep Time: 15 min
Cook Time: 45 min
Difficulty: Beginner
It's an upscale combination of two of our favorites: Gouda & Lobster come together in a smoky success story with this decadent main course.
Instructions
- Step 1: Preheat the recteq to 350°F along with a cast enamel Dutch oven.
- Step 2: Add butter to the Dutch oven and allow the butter to melt. Add flour and whisk until all butter is absorbed by flour creating a roux. Add the cream and whisk until smooth, add evaporated milk and bring to a slight simmer (about 8-10 minutes).
- Step 3: Add half of the cheeses to the milk mixture in small amounts whisking often to ensure the sauce doesn't burn and the cheese melts evenly.
- Step 4: Season cheese sauce with all the seasonings, whisk until well incorporated. Remove from the recteq.
- Step 5: Add cooked noodle and lobster meat to Dutch Oven, mix will until all noodles and lobster are covered in cheese sauce. Spray 13 by 9 inch baking dish with nonstick-spray.
- Step 6: Add lobster mac to baking dish and top with remaining cheese and place in recteq for 40 - 45 minutes until bubbly and the center of mac reaches an internal temp of 180°F. Remove from recteq and allow to rest for 5 minutes before serving.
Ingredients
Serving Sizes
Ingredients
- 1 1/2 tablespoon(s) Butter
- 1 1/2 tablespoon(s) All Purpose Flour
- 1/2 cup(s) Heavy Cream
- 1 cup(s) Evaporated Milk
- 1 cup(s) Smoked Gouda, shredded
- 1 cup(s) Sharp Cheddar, shredded
- 1 cup(s) Monterrey Jack, shredded
- 1/2 cup(s) American Cheese, cubed
- 1/2 tablespoon(s) Ben's Heffer Dust
- 1/2 teaspoon(s) Old Bay
- 1/2 tablespoon(s) Chef Greg's 4 Letter Rub
- 1/2 pound(s) Large Elbow Noodles, cooked
- 2 pound(s) Lobster Tail Meat, cooked
- 1 tablespoon(s) Parsley, chopped fine for garnish
Tools Needed
- Dutch Oven
- Whisk
- Cheese Grater
- recteq Chef's Knife
- recteq Cutting Board
- 13 X 9 Inch Baking Dish
- non-stick spray
- Step 1: Preheat the recteq to 350°F along with a cast enamel Dutch oven.
- Step 2: Add butter to the Dutch oven and allow the butter to melt. Add flour and whisk until all butter is absorbed by flour creating a roux. Add the cream and whisk until smooth, add evaporated milk and bring to a slight simmer (about 8-10 minutes).
- Step 3: Add half of the cheeses to the milk mixture in small amounts whisking often to ensure the sauce doesn't burn and the cheese melts evenly.
- Step 4: Season cheese sauce with all the seasonings, whisk until well incorporated. Remove from the recteq.
- Step 5: Add cooked noodle and lobster meat to Dutch Oven, mix will until all noodles and lobster are covered in cheese sauce. Spray 13 by 9 inch baking dish with nonstick-spray.
- Step 6: Add lobster mac to baking dish and top with remaining cheese and place in recteq for 40 - 45 minutes until bubbly and the center of mac reaches an internal temp of 180°F. Remove from recteq and allow to rest for 5 minutes before serving.
Chef Pairings
Pair this Creamy Baked Gouda Lobster Pasta with sides of Bacon Wrapped Asparagus and our Green Jacket Salad.