Lobster Pimento Mac & Cheese

Ingredients

1 lb. Phillips Lobster Meat
2 cups cavatappi or cellentani pasta
1/4 cup breadcrumbs
3 Tbsp. butter, divided
2 Tbsp. cornstarch
2 Tbsp. water
1 Tbsp. olive oil
1/2 medium onion, freshly grated
1/2 tsp. dry mustard
2 tsp. salt
2 tsp. pepper
1/4 tsp. cayenne
2.5 cups whole milk
4 oz. pimento
1 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
2 cups sharp yellow Cheddar
6 oz. Brie
fresh parsley, for garnish

Cooking Instructions

• Bring a medium pot of salted water to boil. Cook pasta according to package instructions. Strain water and set aside.
• Melt 1 Tbsp. butter in microwave. Stir in breadcrumbs until well-combined. Set aside.
• In a small bowl, whisk together cornstarch and water until well-combined to make a slurry. Set aside.
• Preheat oven to 350ºF.
• Heat oil in large pan over medium heat. Add onion and cook until lightly caramelized, about 5 minutes.
• Add dry mustard, salt, pepper and cayenne. Whisk in milk, then cornstarch slurry. Continue whisking until milk begins to lightly bubble and thicken. Whisking continuously, add pimento, 2 Tbsp. butter, Dijon and Worcestershire sauce until well-combined, then add cheeses slowly while still whisking.
• Once cheese is fully melted, stir in pasta until well-integrated. Set aside about 1/2 cup of lobster, then fold rest of lobster into mac and cheese. Transfer mac and cheese to a large, greased baking dish. Press reserved lobster pieces into top of mac and cheese. Top mac and cheese with breadcrumbs.
• Bake for 25-30 mins, or until breadcrumbs are golden brown. Remove from oven and serve immediately. Enjoy!

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