Nothing says summer vacay like a tasty, decadent lobstah...and what better place to find it than in the culinary mecca of Chelsea Market (home of the Food Network). To The Lobster Place it was, although after seeing the amazing seafood selection, it was clear we couldn't walk out with just one seafood item. So pre-cooked lobster meat it was -- which also allowed for a stroll through the Meatpacking District and sunbathing on the HighLine during time that would otherwise have been spent boiling a gazillion tons of water.
It also helped to have, days earlier, tasted the Lobster Mac at Continental (where I am pleased to report they have returned to the tasty orzo pasta, making the dish a lot more dense and thusly delicious).
However, for a recipe, I had to turn to the queen of Lobster and decadence: The Barefoot Contessa herself, Ina Garten.
I have to say, eating her food almost makes you envision yourself in a gorgeously decorated garden of your very own Hampton's beachhouse.Pasta:
Small/Medium shells
Oil
Salt
Sauce:
1 pint (16 oz) whole milk
6 tbs butter
1/4c flour
2c grated Gruyere cheese
1c grated Sharp Cheddar cheese
1/4 tsp nutmeg
1/2 - 1lb cooked lobster meat
1/4c bread crumbs (plain, unseasoned)
Makes 4 generous servings
1. Preheat oven to 375 degrees
2. Cook pasta to al dente (ie: boil water, add pasta, cook for 6-8 min, strain and rinse with cold water to stop cooking, set aside). (requires about 1/2 - 3/4 of package)
3. Meanwhile, heat the milk in a small saucepan, but don't boil it. *this is Ina's step and I really like it as a quick and easy way to get a nice, thick sauce...much less tedious than adding cold milk and allowing it to thicken* In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. *not having a whisk, I used a wooden spoon, although you should be conscious to flattening any lumps that may develop with the back of the spoon.* Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
4. Lower heat and add Gruyere (save a handful for topping), Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Set aside off heat.
5. As we used pre-cooked lobster, I heated it up a bit by heating 1 tbs butter and 1 tbs water in a small saucepan. I added the chopped up lobster to the mixture and cooked for a minute or so or until it was a bit warm. Then add the lobster to the cheese sauce and stir until it's well distributed.
6. As there was more pasta than sauce, I added the pasta a handful at a time to the cheese sauce to get it all incorporated. Next, spoon the mixture into a greased baking dish. Cover the top with remaining gruyere and breadcrumbs. Bake for 30 minutes or until golden brown and bubbly. Enjoy!
*You can also spoon this into individual ramekins or smaller oven-safe bowls, so you can enjoy the leftovers later without drying it out by cooking over and over*
