Recipe courtesy of Lee Pinto
Total:
1 hr 25 min
Active:
50 min
Yield:
24 servings
Level:
Intermediate
Total:
1 hr 25 min
Active:
50 min
Yield:
24 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Combine the lobster meat, cooked macaroni, scallions and tomatoes in a large bowl. Set aside.

Combine the flour with the 2 sticks melted butter in a large saucepan over medium-low heat. Add the garlic powder, 1 tablespoon salt and 1 tablespoon pepper; stir. Add the half-and-half, heavy cream, white wine and lemon juice and cook, stirring frequently, until heated to just below a simmer (about 160 degrees F). Stir in the Cheddar and 2 pounds of the Parmesan.

Mix together the breadcrumbs, Italian seasoning and the remaining 1 stick melted butter and 1/2 cup Parmesan in a bowl.

Combine the hot cheese sauce with the lobster and macaroni mixture. Spread evenly into four 10-by-12-inch baking pans and top with the breadcrumb mixture. Bake for 35 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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