5 from 10 votes
Lobster Shells and Cheese
Lobster Shells and Cheese combines tender pasta and chunks of lobster with a rich béchamel sauce flavored by lobster stock, mustard powder, and cayenne pepper. Topped with shredded Gruyere and fresh breadcrumb mixture, this baked casserole offers a creamy, seafood twist on classic macaroni and cheese.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
6
Calories:
599 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 599
% 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.