Ingredients
- 4 tablespoons butter
- salt
- 1/2 box macaroni pasta
- 1/4 red onion, finely chopped
- 1 tbsp minced garlic
- Freshly ground black pepper
- 1 tablespoon tomato paste
- 2 1/2 tablespoons all-purpose flour
- 1/8 cup red wine
- 2 cups half and half
- 1/4 teaspoon paprika
- 1 cup shredded sharp white cheddar
- 1 cup shredded mixed italian cheeses
- 8 oz lobster meat, chopped
- 1/4 cup bread crumbs
- 1/4 cup freshly chopped parsley leaves
Directions
Preheat the oven to 350 degrees F and adjust racks to the middle. Spray a small baking dish with cooking spray.
In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the onion and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the red wine and reduce, by half, about 2 minutes. Slowly add the half and half, whisking well to remove any lumps. Add the paprika. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes.
Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the bread crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving.
Verse Of The Day: "But if we walk in the light as He Himself is in the light, we have fellowship with one another." ~1 John 1:7
In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the onion and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the red wine and reduce, by half, about 2 minutes. Slowly add the half and half, whisking well to remove any lumps. Add the paprika. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes.
Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the bread crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving.
Verse Of The Day: "But if we walk in the light as He Himself is in the light, we have fellowship with one another." ~1 John 1:7
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