This recipe is courtesy of Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem. Click the button below to access recipe.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Recipe courtesy of Kate Masury, Eating with the Ecosystem.
(feeds up to 4- 6 or you get to enjoy lots of left overs 😋)
3 tablespoons butter
3 tablespoons flour
2.5 cups of milk (I use whole milk)
at least 8 oz of extra sharp cheddar cheese grated (the more the merrier). I like to use cabot vermont extra sharp and combine it with whatever other cheeses I have on hand.
1lb (or more) of picked local lobster meat (chopped to bite size pieces)
1 box of pasta (such as fusilli or rigatoni)
a few dashes of worcestershire sauce
salt and pepper to taste
1/2 cup of grated parmesan
3/4 cup of bread crumbs
Preheat oven to 350.
Boil water and cook pasta as directed on box.
Make a roux. In saucepan melt butter over medium low heat and mix in flour. Stir continuously for a few minutes till it turns light brown.
Stir in milk. Continue to stir milk and keep stirring until the mixture thickens.
Add in grated cheese and stir till melted.
Turn off heat and mix in pasta and lobster
Add a few dashes of worcestershire sauce and salt and pepper to tast
Add mixture to baking dish, dutch oven, or cast iron pan
Cover the top with bread crumbs and grated parmesan
Bake for about 25-30 minutes or until top is golden brown.