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
- Yield: Serves 4-6 1x
Ingredients
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TOPPING
- 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
Instructions
- Preheat oven to 400 degrees
- Heat the olive oil in a sauté pan and add the panko, sauté until golden brown. Set aside.
- Combine the remaining olive oil and butter into a clean sauté pan and heat until the butter has melted.
- Add the shallots, pepper, mushrooms, green onions, fresh herbs, garlic, salt and pepper. Sauté until the vegetables are soft.
- 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.
- Place in a 9X9 casserole. Top with the reserved crumbs and bake for 10-15 minutes.
- Category: Entree, Lobster, Pasta, Seafood, Recipe
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