1 lb. cooked lobster meat, cut into 1/2 inch pieces
1 lb. pasta (any type)
2 cups light cream
8 Tbsp. butter divided
4 Tbsp. flour
16 oz. mascarpone cheese
2 shallots - minced
1 clove garlic - minced
1/2 cup panko bread crumbs
1 Tbsp. olive oil
1 Tbsp. fresh parsley - chopped (or 1 tsp. dried)
1 Tbsp. fresh chives - chopped (or 1 tsp. dried)
1 tsp. lemon zest
2 Tbsp. parmesan or romano cheese
1 1/2 tsp. salt
1 1/2 tsp. white pepper
In a saucepan, melt 2 Tbsp. butter. Add the minced garlic and sauté for 1-2 minutes. Add the panko bread crumbs, parsley, chives, olive oil, lemon zest, 1/2 tsp. salt and 1/2 tsp. white pepper. Mix together to blend. Add the parmesan or romano cheese. Set aside.
In another pot, cook the pasta in boiling water. While the pasta is cooking, make the cheese sauce.
Over medium heat, melt 4 Tbsp. butter in a large saucepan. Add 4 Tbsp. flour, 1 Tbsp. at a time, to the butter. Whisk the flour into the butter to blend. Slowly add the cream and whisk into the butter and flour mixture to create a white sauce. Continue heating until it thickens. Add the mascarpone cheese to the white sauce and mix to blend. Add the 1 tsp. salt and 1 tsp. white pepper.
In a saucepan, melt 2 Tbsp. butter. Add the minced shallot and sauté for 1-2 minutes. Add the lobster meat and toss to cover and heat - about 1-2 minutes. Do not overcook - this is just to lightly heat the lobster meat. Add this mixture to the cheese sauce and mix together.
Drain the pasta. Spoon the pasta into the large saucepan of cheese and lobster. Mix well. Spoon portions into pasta bowls and top with the seasoned panko crumbs. Serve immediately. Serves 4.