What is more delicious than a cheesy bowl of macaroni and cheese? Macaroni and cheese with lobster!
2 cups rigatoni (16 oz bag)
1 pound lobster tail (about 3-4)
12 tablespoons butter (cubed)
2 tablespoon finely chopped garlic
1/2 cup flour
2 cups whole milk
2 cup chicken broth
1 tablespoon lemon zest
1 cup chopped parsley
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
3 cups shredded Oaxaca cheese
20 ritz butter crackers (crushed)
Cook rigatoni to package instructions, strain and put back into stock pot it.
Pre-heat oven to 350°.
Heat a large sauce pan to medium heat then add butter and garlic. Allow to simmer for 5 minutes. In the meantime, use a pair of scissors to remove the lobster shell from the flesh. Place the shell and lobster tail in the garlic butter. Continue to cook for 5 minutes; this process will intensify the lobster flavor in the cream sauce. Remove lobster shell and tail. Lobster will still be a little translucent in the middle, it will finish cooking in the oven. Cut the lobster tail into 1/4 inch pieces and set aside.
Add the flour to the butter sauce and whisk until it turns a light brown and smooth. Gradually whisk in the milk until it's thickened. Then add the chicken broth, stir until combined. Add the lemon zest, parsley, pepper flakes, salt and pepper. Turn off heat and set aside.
In the stock pot with the cooked rigatoni, mix in 2 cups of the shredded Oaxaca cheese, garlic cream sauce and lobster tail. Stir until all cream adheres to pasta.
Butter a 9 x 13 baking dish, transfer the pasta. Mix the cracker with 1 cup of cheese and evenly sprinkle on top. Cover with foil and cook for 20 minutes until it begins to bubble. Remove foil and broil for 5 minutes until crackers become a golden brown.
Allow to cool for 5 minutes and delve in.