1cupcrumbled, sharp cheddar cheese (half a 230g tub of sharp cheddar)
1cupgrated Gruyere cheese
2lobster tails(or 1 cooked lobster)
8ozbrown rice pasta
OPTIONAL CRUMB TOPPING
½tablespoonbutter, melted
3tablespoongluten free breadcrumbs
1tablespoonParmesan cheese
1teaspoonfinely chopped fresh parsley
GARNISH – fresh parsley, grated parmesan cheese and lobster shells
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Instructions
LOBSTER
Boil lobster in salted water for 15 minutes. Cool quickly by placing it in cold water. It can be refrigerated over night at this point. Remove all lobster meat, cut into bite size pieces and set aside.
CHEESE SAUCE
In a samll saucepan melt butter on medium low heat. Add onion and garlic, sauté for 5 minutes.
Add cornstarch, salt and pepper and whisk until smooth.
When slightly thickened slowly pour in a third of the cream and milk, stirring constantly. Allow to thicken then add the next third of the milk. Continue to stir over medium heat until sauce thickens, add the final third and sitr until thick.
Add cheeses and stir until melted. Set aside.
PASTA
Cook pasta according to package directions. Drain and rinse.
Pour cheese sauce over pasta, fold in lobster meat and portion into serving dishes.
Top with crumb topping or Parmesan cheese. Place under preheated broiler for 1-2 minutes to brown topping. Garnish and serve.
Notes
Cooking Gluten Free Pasta - Learn to precisely time your pasta to cook to your liking. Rinse it to stop the cooking process and serve it as quickly as possible.