Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories763.8 kcal (38%)
Total Fat39.9 g (57%)
Carbs56.2 g (22%)
Sugars4 g (4%)
Protein42 g (84%)
Sodium1227.2 mg (61%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
½ cupbutter
1shallot
minced
1 tablespoongarlic
minced
½ cupdry white wine
½ cupflour
1 teaspoonblack pepper
32 ounceschicken broth
1 cupmilk
8 ouncesmozzarella
shredded
8 ouncesMonterey jack
shredded
8 ouncesgruyere cheese shredded
2 tablespoonsparsley
chopped, divided
16 ouncescavatappi pasta
cooked according to directions
0.75 poundlobster meat
cooked, chopped
½ cuppanko breadcrumbs
1.5 ounceParmesan cheese
shredded
Instructions
Step 1
Preheat oven to 350°F. Spray a 3 quart baking side with cooking spray.
Step 2
In a large skillet, melt butter over medium heat. Add shallot and garlic; cook, stirring occasionally, for 3 minutes. Add wine, and cook until almost all liquid is evaporated, about 5 minutes. Stir in flour and pepper; cook, stirring constantly, for 2 minutes. Gradually stir in broth and milk, and bring to a boil. Reduce heat, and simmer until slightly thickened, about 8 minutes.
Step 3
Stir in mozzarella, Monterey Jack, Gruyere, and 1 tablespoon parsley until melted and smooth. Gently stir in pasta and lobster. Spoon mixture into prepared pan. In a small bowl, stir together breadcrumbs, Parmesan, and remaining 1 tablespoon parsley; sprinkle onto casserole.
Step 4
Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving.
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