Recipe Courtesy of David Robertson – Dirty Apron Cooking School
Ingredients
1 lb Cooked Lobster Meat (cut ½ inch pieces)
1 lb Pasta (any type)
500 ml Heavy Cream
6 tbsp Unsalted Butter
4 tbsp Flour
1 lb Mascarpone Cheese
2 Shallots (finely diced)
1 Lemon (juiced)
4 Sprigs Parsley (finely chopped)
Topping:
½ Cup Panko Breadcrumbs
2 tbsp Unsalted Butter
2 cloves Garlic (finely minced)
1 tbsp Olive Oil
1 tbsp Fresh Parsley (chopped)
Fresh Chives (chopped)
1 tbsp Lemon (zest only)
½ Parmesan Cheese (finely grated)
2 tbsp Salt & Pepper
Method
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Making Topping:
In a saucepan, melt the 2 tbsp of butter. Add the garlic and sauté for about a minute on medium heat. Add the panko, parsley, chives, olive oil, lemon zest and parmesan. Then season with salt and pepper. Set aside for later.
Pasta:
In another pot, cook the pasta in boiling water. While the pasta is cooking, make the cheese sauce.
Cheese Sauce:
Over medium heat, melt 4 tbsp of butter in a large saucepan. Add the 4 tbsp flour gradually to the butter. Whisk the flour into the butter to blend well. Slowly add the cream and whisk into the butter and flour mixture to create a white sauce. Continue heating until sauce thickens. Add the mascarpone cheese to the sauce and mix well. Add the lemon juice and parsley. Season with salt and pepper. If the cheese sauce is too thick add water or stock to thin it out.
Lobster:
In a saucepan, melt the last 2 tbsp of butter. Add the shallots and sauté for about a minute. Add the lobster meat and continue to cook on medium heat for another minute. Do not overcook. Add the lobster to the cheese sauce and mix together. Drain the pasta and add the pasta to the cheese sauce and adjust the seasoning with salt and pepper if needed.
Spoon portions into pasta bowls and top with the seasoned panko crumbs. Ready to serve.
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