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- Preparing Time: 45 minutes
- Total Time: -
- Served Person: 10
- 2 cups heavy cream
- 2 tablespoons butter
- 1/2 cup panko bread crumbs
- 1/2 teaspoon ground white pepper
- 2 shallots, minced
- 3 cloves garlic, minced
- 4 ounces shredded gruyere cheese
- 1/2 (16 ounce) package bow tie pasta
- 6 ounces grated grana padano cheese, divided
- 4 ounces shredded havarti cheese
- 4 ounces shredded sharp white cheddar cheese
- 1/2 (8 ounce) container mascarpone cheese
- 1 pound lobster meat, chopped
- Carbohydrate 24.8
- Cholesterol 164
- Fat 42.7
- Protein 28.1
- Sodium 668
- Calories 584 calories;
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, melt butter in a large skillet over medium heat. Saute shallots and garlic until translucent, about 5 minutes. Transfer shallot-garlic mixture to a double boiler. Add heavy cream, 1/2 of the Grana Padano, Havarti, Cheddar, mascarpone, and Gruyere cheeses. Stir until smooth, about 5 minutes. Season with white pepper. Stir in lobster meat. Drain pasta and mix into the sauce. Pour pasta and sauce into a large baking dish. Sprinkle with remaining Grana Padano and panko on top. Bake in the preheated oven until bread crumbs are golden brown, 10 to 15 minutes.
