Made With
Butter BreadIngredients
1 Pound Lobster Meat (2-3 Lobster Tails)
1 Pound Campanelle Pasta
1/4 Cup + 2 Tablespoons Unsalted Butter, divided
1/4 Cup All-Purpose Flour
2 1/2 Cups Whole Milk
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
1 1/2 Cups Shredded White Cheddar Cheese
1 Cup Shredded Fontina Cheese
3/4 Cup Freshly Grated Parmesan Cheese, divided
3 Slices Martin’s Old-Fashioned Real Butter Bread, pulsed into breadcrumbs
1 Clove Garlic, minced
1/4 Cup Fresh Parsley Leaves, roughly chopped, for garnish
Serves: 8
Directions
Step 1
Preheat oven to 375°.
Step 2
Bring a pot of lightly salted water to a boil. Add lobster tails and cook until meat is pinkish-white and opaque, and shells are bright red, about 1 minute per ounce. Remove from water and set aside. When cool enough to handle, remove meat from shell and roughly chop.
Step 3
Meanwhile, in another large pot of salted boiling water, cook pasta until al dente. Drain and set aside.
Step 4
In a large saucepan over medium heat, melt ¼ cup unsalted butter. Sprinkle flour on top and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with salt and pepper, to taste. Let simmer until thickened slightly, about 2 minutes.
Step 5
Remove pan from heat and stir in cheddar, Fontina, and 1/2 cup Parmesan cheese; whisk until smooth. Fold in cooked pasta and chopped lobster meat and transfer to a 9×13″ baking dish.
Step 6
Top pasta with remaining parmesan cheese and bake until bubbly and golden, 20-25 minutes.
Step 7
Meanwhile, prepare toasted breadcrumbs. Using a food processor, pulse Martin’s Butter Bread into fresh breadcrumbs (about ¾ cup).
Step 8
In a frying pan over low heat, melt 2 tablespoons unsalted butter, add minced garlic and stir until fragrant. Increase heat to medium-low, add Martin’s bread crumbs and stir to coat. Season with salt and pepper, to taste. Continue stirring periodically until Martin’s bread crumbs are lightly browned and crisp.
Step 9
When pasta has finished cooking, remove from oven and sprinkle with Martin’s bread crumbs and freshly chopped parsley.
Recipe adapted from: www.delish.com
