Ingredients
Scale
- 1/2 pound Butter at room temperature
- 2 ounces Flour
- 1 large Shallot diced very small (about 2 tablespoons)
- 1 pound Lobster Meat cut into small bite size
- 1 tablespoon Tarragon freshly chopped, use ½ if you are using dry
- 2 tablespoons Cream Sherry (optional)
- 1 tablespoon Cognac (optional)
- 4 cups Whole Milk
- ½ pound Macaroni COOKED
- 4 ounces Gruyere grated
- 4 ounces Parmesan Reggiano grated, plus 2 tablespoons for the topping
- 4 ounces Fontina grated
- Salt and Pepper to taste
- 1 ½ cup Bread Crumbs
Directions
- Preheat Oven to 375°F / 190°C
- For the Lobster:
- In a frying pan, heat 2 tablespoons butter and when hot add the shallots and sauté for a couple of minutes, add the lobster pieces. Cook for about 5 minutes; add the tarragon, cook for another minute and add the sherry and the cognac. And turn off the heat and reserve.
- For the Sauce:
- In a saucepan, heat 4 ounces of butter; when hot, add the flour and mix well to create your roux. Add ½ of the milk, and using a whisk, mix well. When well incorporated, add the remaining milk. When everything is nicely mixed, add the cheeses and blend well.
- Add the pasta and the lobster. Adjust the seasoning with salt and pepper and transfer to your buttered lasagna pan. Top with the breadcrumbs and the parmesan and bake for about 25 minutes or until it is nicely golden brown.