Heavy Cream (1qt cream for 1lb pasta)
4 Cheeses of your choice
We begin by warming heavy cream that is seasoned with a pinch of salt (think about 1 qt. of cream per pound of pasta).
We use campanelle pasta. We like the open ends because they hold the sauce. If you cannot find campanelle choose any short tube pasta that can hold the most sauce.
Undercook the pasta (not al dente, undercooked). Once the water has returned to a boil, we cook the pasta for only three minutes. If you cook the pasta too long, it will be mushy after baking.
Once the sauce has simmered, and thickened slightly, add some cheese. We use four types of our favorites: one is a hard, full flavored cheese, another is a firm sharp cheese, another is a soft tangy cheese, and the fourth is a cream cheese style. Any high quality cheese will give you results that you will be happy with.
Cook lobsters simmer 3-4 min in some cream sauce.
We toss the cream sauce with the parboiled pasta and layer it into a casserole.
We top the macaroni with freshly poached north Atlantic lobster meat and buttered bread crumbs and grated parm.
We bake it at 400 degrees until golden brown and crispy (about 8 minutes).
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 197 (70%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 13.3g||66 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 102.3mg||31 %|
|Sodium 250mg||9 %|
|Potassium 168.7mg||4 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 8g|
|Protein 12.8g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 280
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