12 servings
35 minutes to assemble
25 minutes to cook
Total time: 60 minutes
1. | Preheat oven to 350°F. Butter a 13” x 9” baking dish. Put a large pot of salted water on to boil. |
2. | Melt butter in a large pot over a medium heat. Add shallots and garlic. Sauté until translucent. Sprinkle with cornstarch and whisk until smooth. |
3. | Slowly whisk in Half & Half and sherry. Add salt, paprika, cayenne pepper, bay leaf and black pepper to taste. Bring to a simmer and stir until smooth and thickened. |
4. | Add cheeses to mixture, 1 cup at a time, until melted and smooth. Mix in lobster and remove from heat. |
5. | Meanwhile, boil Notta Pasta according to box directions. Drain and rinse quickly. Add to lobster mixture. Stir well until lobster is incorporated throughout and pour into prepared dish. |
6. | Sprinkle with gluten free breadcrumbs and bake for 25 minutes. Remove from oven and let rest 10 minutes before serving. |