INGREDIENTS:
(4 servings)
1 Lb Maine lobster meat, cooked, cut into 1-inch pieces
1 C Half-and-half
1/2 C, plus 3/4 C Heavy cream
1 Bay leaf
4 Tbs Butter
8 Tbs Flour
12 tsp Cayenne
.1/2 Tbs Dry mustard
1 tsp Worcestershire sauce
4 Oz Brie cheese, rind removed, 1/2-inch dice
3/4 C Fontina cheese, shredded
3/4 C Garlic and herb cheese
1 C Parmesan, freshly-grated
1 C Garlic, crisply fried
1/2 C Flat-leaf parsley, chopped
1 Lb Shiitakes, stemmed, quartered, cooked
1 Lb Cavatappi pasta, cooked al dente, hot
Salt and freshly ground black pepper, to taste
2 Oz Fresh basil, chiffonade
DIRECTIONS:
1. Heat half-and-half and 1/2 cup cream with bay leaf in a heavy saucepan over medium heat. When scalded, remove from heat and reserve.
2. Melt 3 tablespoons of the butter in a small saucepan over medium heat. Add flour, mix well, cook for roux and reserve.
3. Remove bay leaf from cream mixture. Add 1/3 of cream mixture to the roux over medium heat. Add cayenne, dry mustard and Worcestershire and mix well with a whisk until smooth. Add remaining cream mixture, and whisk over medium heat until smooth. Lower heat and cook 10 minutes. Remove from heat and transfer to a 3-quart thick-bottomed saucepan. Add remaining 3/4 cup cream to base. Simmer over medium high heat until heated through.
4. Remove from heat and add Brie, fontina and garlic herb cheese. Mix well until smooth and cheese is melted.
5. Mix Parmesan, fried garlic and chopped parsley in a bowl. Reserve.
6. Transfer sauce to a large sauté pan, add Maine lobster and shiitakes, heat through over medium heat. Fold in hot pasta, season with salt and pepper to taste. Heat thoroughly but quickly. Divide among 4 hot pasta bowls and top with cheese and garlic mixture. Garnish with basil. Serve immediately.
Recipe courtesy of Plate/Plateonline.com
