Lobster Shells and Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
599 kcal
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Course
Main Course
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Cuisine
American
Lobster Shells and Cheese
Description
The dish starts by cooking shell pasta just under al dente to maintain texture after baking. A lobster-flavored béchamel is prepared by making a roux with butter, mustard powder, and cayenne pepper, then whisking in lobster stock, milk, and cream until smooth. Chopped onion softens in the sauce, which is seasoned with salt and pepper and combined with shredded Gruyere cheese.
The cooked pasta and lobster chunks fold into the béchamel, and the mixture is transferred to a prepared casserole dish. Fresh breadcrumbs made from buttered bread and parsley are sprinkled on top. Baking melts the cheese and browns the topping to a golden crust, adding textural contrast.
This casserole balances rich creaminess with the briny sweetness of lobster, making it suitable for a comforting yet upscale main course or special occasion side. The use of lobster stock intensifies seafood flavor throughout the sauce, complementing the Gruyere and spices.
Reheating instructions suggest gentle warming in a low oven or microwave to retain texture. This recipe relies on quality lobster stock and cheese for depth of flavor and satisfying complexity.
Ingredients
FOR FRESH BREADCRUMBS:
- 1 lice bread
- 1 teaspoon butter
- 1 tablespoon parsley
FOR THE LOBSTER BECHAMEL:
- 3 tablespoons butter unsalted
- ½ teaspoon mustard powder dry
- pinch cayenne pepper
- 3 tablespoons all-purpose flour
- 1 small onion chopped, or large shallot
- 1 ½ cups lobster stock recipe on this site or use good quality store bought.
- 1 cup milk
- ½ cup cream
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 2 cups gruyere cheese shredded , divided
TO ASSEMBLE THE LOBSTER CASSEROLE:
- ¾ pound shell pasta
- 2 cups lobster from about 2 pounds of lobster, cooked, chunks
- 2 tablespoons parsley chopped fresh
Instructions
COOK THE PASTA:
- Cook the pasta 2 minutes short of al dente according to package directions -- so if "al dente" is 10 minutes, cook for 8. Pour pasta into a colander and rinse with cold water to stop the cooking. Spread the pasta on a rimmed sheet pan and drizzle with a little olive oil. Toss to coat and set aside.
FOR THE BREADCRUMBS:
- In a mini-prep food processor add the bread, butter and parsley and pulse until crumbs form. Set aside.
FOR THE LOBSTER CASSEROLE:
- Spray an 8" casserole dish with vegetable spray and set aside. Preheat the oven to 350°.
- In a large saucepan, melt the 3 tablespoons of butter over medium to medium high heat and whisk in the mustard, cayenne pepper and flour. Stir for one minute over the heat then add the lobster stock and continue whisking -- mixture will absorb and thicken quickly.
- Stir in the onion and cook until slightly softened and translucent.
- Add the milk and cream and continue to whisk. Heat the mixture just to the boiling point, whisking the whole time until it thickens -- and being careful to scrape the bottom and sides of the pan so that the flour mixture doesn't settle onto the bottom.
- Remove the sauce from heat and stir in the cooked pasta. Add the lobster and 1 3/4 cups gruyere cheese and parsley. Stir to combine. Pour the pasta mixture into the prepared dish. Sprinkle with breadcrumbs and remaining gruyere cheese.
- Bake for 15 minutes or until breadcrumbs are lightly browned and casserole is bubbly. Jump up and down because it's ready and your about to be a very happy camper!
Notes
- Reheat leftovers gently using a microwave for 30 seconds to 1 minute or in a 300°F oven for 10 to 15 minutes to maintain creamy texture without drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 52g | 17% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 119mg | 40% |
| Sodium | 1039mg | 43% |
| Potassium | 380mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1143IU | 23% |
| Vitamin C | 4mg | 4% |
| Calcium | 570mg | 57% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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