Lobster Spaghetti au Gratin

Decedent. Delicious. Downright Sinful. But also so easy. Wonderful enough for a week night but special enough for entertaining. If you don’t have lobster try substituting scallops. shrimp or salmon. Not a fan of brie? Then substitute cream cheese or my favorite..Boursain.  Remember a recipe is merely a suggestion! Thank you to Logan’s Daily Catch for their fabulous partnership!

Lobster Pasta au Gratin recipe

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Lobster Pasta au Gratin recipe

Lobster Pasta au Gratin

  • Author: The Kilted Chef
  • Yield: Serves 4-6 1x


Units Scale


  • 3 tbsp olive oil
  • 1/2 cup panko
  • 8 oz spaghetti, cooked el dente
  • 1 tbsp Butter
  • 1 tbsp olive oil
  • 2 shallots, minced
  • 1/2 cup chopped bell pepper
  • 1/2 cup diced Mushrooms
  • 2 green onions chopped
  • 3 tbsp fresh chopped herbs ( we used basil, parsley and dill)
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 ounce Cognac
  • 4 ounces Brie, rind removed
  • 1 ounce Parmesan Cheese
  • 1 ounce aged white cheddar
  • 1 cup 35% cream
  • 1 lb Lobster Meat


  1. Preheat oven to 400 degrees
  2. Heat the olive oil in a sauté pan and add the panko, sauté until golden brown. Set aside.
  3. Combine the remaining olive oil and butter into a clean sauté pan and heat until the butter has melted.
  4. Add the shallots, pepper, mushrooms, green onions, fresh herbs, garlic, salt and pepper. Sauté until the vegetables are soft.
  5. Deglaze the pan with the cognac, and add the cheese, cook until the cheese is melted. Add the cream and bring to a gentle simmer. Toss in the lobster meat and the cooked pasta.
  6. Place in a 9X9 casserole. Top with the reserved crumbs and bake for 10-15 minutes.
  • Category: Entree, Lobster, Pasta, Seafood, Recipe