Difficulty: Medium - experience needed
8 oz Dry Pasta, such as Cavatappi or Elbow
12 oz Lobster meat, cooked & cut into bite-size chunks
3 Scallions, chopped
1 Tbsp Extra Virgin Olive Oil
1 Shallot, minced
1 Clove Garlic, minced
4 Tbsp. Butter
3 Tbsp. All-purpose Flour
2 Cups Milk
1 Tsp. Kosher Salt
¼ Tsp. Freshly Ground Black Pepper
¼ Tsp. Freshly Grated Nutmeg
4 oz Green Beer Cheese, grated
4 oz Irish Whiskey Cheese, grated
4 oz Irish Cheddar, grated
½ Cup Panko
1 Tbsp. Butter
Fresh Chives for garnish - Optional
Pre-heat oven to 400 F. Lightly grease a 2-quart baking dish.
Bring a pot of water to boil. Cook the pasta until just shy of al dente according to the package directions. Drain well in a colander. Stir scallions and lobster meat into pasta.
While pasta is in the colander, heat olive oil in pot. Sauté shallots and garlic until translucent. Add 4 Tbsp butter to the pot. Whisk in the flour and cook, stirring constantly, until light golden brown, about 1-2 minutes. Slowly whisk in the milk in small amounts until no lumps of flour remain. Add salt, pepper, & nutmeg. Continue to heat, stirring frequently, until the sauce is bubbly and thickens, about 5 minutes. Cook for 2 more minutes. Stirring constantly, scraping the bottom of the pan to prevent burning. Remove the pan from the heat. Stir in the cheeses until completely blended and melted. Gently fold the pasta mixture into cheese sauce. Add salt if needed. Transfer to baking dish.
In a small bowl, melt 1 Tbsp butter in the microwave. Stir in the panko and toss until the crumbs are evenly coated. Sprinkle the crumbs over the pasta in the baking dish. Bake uncovered for about 20-25 minutes or until the top is brown and the cheese is bubbling.
Top with fresh minced chives if desired.