INGREDIENTS NEEDED;
recipe by Shereen Pavlides
1/2 pound cavatappi pasta (227 grams)
kosher salt / fresh finely ground black pepper
6 tablespoons unsalted butter - divided
1/3 cup panko (27 grams)
2 (8 ounce) wild lobster tails [2 (227) grams]
1 large shallot - finely diced
1 - 2 tablespoons cognac (15 ml)
1/2 cup half and half or heavy cream (125 ml)
4 ounces mascarpone (116 grams)
2 teaspoons ground mustard
2 teaspoons paprika
2 tablespoons cold unsalted butter
2 cups shredded sharp white cheddar cheese (182 grams)
1 cup shredded gruyere cheese (89 grams)
1 tablespoon chopped Italian parsley
serves: 4 - 6
DIRECTIONS: video above..
Absolutely delicious! I never knew lobster could be so easy to cook and taste o good with Mac-and-cheese. Thank you for the great recipe!
You don't say how long or what temperature to bake it for. Would be nice if you had written instructions.
listing the ingredients without the directions is a mistake. why bother if i have to watch the video 5 times to write my own directions
would this be easy to double? any tips on doubling it?