454 g pkg. Rock Harbour Lobster claws and arms, thawed
450 g cavatappi pasta or elbow macaroni
Cheddar Cheese Sauce :
3 Tbsp. garlic butter
3 Tbsp. all-purpose flour
1 tsp. koshersalt
½ tsp. freshly ground black pepper
4 cups whole milk
10 oz. white cheese cheddar, shredded (about 3 cups)
¼ cup chopped parsley
¼ cup panko bread crumbs
Preheat the oven to 375°F. Butter a large (10 cup) casserole dish.
Remove the lobster meat from the shells, and chop meat into large pieces.
In a large pot of boiling salted water cook pasta according to package directions. Drain and toss with a drizzle of vegetable oil to prevent sticking.
For the cheese sauce, while the pasta is cooking, melt the garlic butter in a large saucepan over medium heat. Add in the flour, salt and pepper, whisking for about 1 minute.
Pour in the milk, a little bit at a time, whisking constantly to prevent lumps. The mixture will be thick at first and then thin out as the rest of the milk is added. Slowly add the remaining milk and bring the mixture to a gentle simmer, whisking often, until smooth and creamy about 5 minutes.
Add in the shredded cheese, stirring until melted and well combined.Remove the pan from the heat and stir in the chopped lobster, hot cooked pasta and parsley.
Transfer to the buttered casserole dish, sprinkle top with panko and bake for 20 to 25 minutes until bubbly and topping is just beginning to turn golden. Let stand for 5 minutes before serving heaping spoonfuls into warm bowls.