A delightful twist on a classic comfort food, combining the rich flavors of lobster and bacon with a creamy cheese sauce.
Melt the butter in a heavy-bottomed pot over medium heat.
Ensure the butter doesn't brown for a smooth sauce.
Add the garlic and shallot to the melted butter and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Stir in the flour to form a roux, cooking for 1-2 minutes.
Cook the roux until it smells slightly nutty.
Gradually whisk in the milk, ensuring no lumps form.
Add the milk slowly to maintain a smooth consistency.
Add the bay leaf and nutmeg, simmering on low heat for 5 minutes.
Stir occasionally to prevent sticking.
Stir in the cheeses until fully melted and smooth.
Use freshly grated cheese for the best melt.
Combine the breadcrumbs and cooked bacon in a food processor until well mixed.
Pulse gently to maintain some texture.
Cook the pasta in boiling water until al dente, then drain.
Do not overcook the pasta as it will bake further.
Mix the cooked pasta, lobster, and sauce together, then transfer to a casserole dish.
Ensure the pasta is evenly coated with the sauce.
Top with the crumb mixture and bake at 350°F until golden brown.
Check frequently to avoid over-browning.
Serve warm and enjoy your delicious creation.
Garnish with fresh parsley for a pop of color.
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