In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Lobster ‘Mac’ and Cheese
12 servings
35 minutes to assemble
25 minutes to cook
Total time: 60 minutes
5 tablespoons butter
2 large shallots, minced (about 2/3 cup)
2 cloves garlic, minced
5 tablespoons cornstarch
3 cups Half & Half
1/2 cup sweet sherry
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 bay leaf
Black pepper
2 cups shredded sharp yellow Cheddar cheese
2 cups shredded Gruyère cheese
1 lb cooked and chopped lobster meat
2/3 cup gluten free breadcrumbs
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. |
Lobster ‘Mac’ and Cheese
Nutrition Facts:*
CALORIES: 490
FAT: 25g
CHOLESTEROL: 125mg
SODIUM: 800mg
CARBS: 43g
PROTEIN: 21g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com