Cooking Instructions
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Step 1
Cook
Medium Pasta Shells (225 g)
1 minute short of al dente according to package directions. Pour pasta into a colander and rinse with cold water to stop the cooking. Set aside to drain.
Step 2
In a food processor, add the
Bread (1 slice)
,
Unsalted Butter (40 g)
and
Fresh Parsley (3 g)
and pulse until crumbly. Spray an 8" casserole dish with
Vegetable Oil Cooking Spray (as needed)
and set aside. Preheat the oven to 350 degrees F (180 degrees C).
Step 3
In a saucepan, melt
Butter (15 g)
and whisk in
Dry Mustard (1 g)
,
Cayenne Pepper (1 pinch)
,
Kosher Salt (6 g)
,
Ground Black Pepper (as needed)
and
All-Purpose Flour (25 g)
.
Step 4
Add
Lobster Stock (360 mL)
and whisk. Add
Milk (240 mL)
and
Cream (120 mL)
. Heat the mixture just to the boiling point, whisking continuously.
Step 5
Remove the sauce from heat and stir in the pasta. Add the
Lobster Chunks (360 mL)
,
Gruyère Cheese (210 g)
and
Fresh Parsley (3 g)
. Stir to combine.
Step 6
Pour the pasta mixture into the prepared dish. Sprinkle with
Breadcrumbs (to taste)
and
Gruyère Cheese (30 g)
.
Step 7
Bake for 15 minutes or until breadcrumbs are lightly browned and casserole is bubbly. Serve and enjoy!
