Ingredients
- 16 oz Noodles Elbow shaped – Cooked Al Dente.
- 6 tbs Butter I use salted here
- 6 tbs Flour
- 2 cups Cream Whole milk or half & half both sub well.
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Ground Mustard
- 8 oz Cream Cheese Cut into chunks
- 6 cups Cheese Freshly Shredded. See notes.
- 1 cup Sour Cream
- 4 ea Lobster Tail Chunks See notes
- 2 cups Toasted Panko See notes
- 1 ea Herbs Optional – Freshly chopped for garnish
Instructions
- Gather your ingredients. Be sure to have a plan to get your noodles cooked, the panko made, and the lobster baked. See notes for related recipe links. Set your oven for 350 degrees.
- Just wanted to show the beauty of 6 cups of freshly shredded cheese. 😉
- In a very large bowl, melt the butter over low heat.
- Add the flour and stir well.
- This is what your "Roux" should look like. It's a key ingredient for this dish (and many others).
- Add your milk and spices. Bring to a near boil. Reduce to a simmer. Thicken.
- Add your cream cheese and stir. Add the sour cream. Reduce heat to low.
- SLOWLY add the shredded cheese while stirring. Too quickly and it will clump up! Increase heat slightly if needed to melt the cheese as you're adding it. There's a bit of touch required here.
- Continue to stir until well blended. Taste. Make any necessary adjustments at this time.
- Add your noodles and stir until they are well coated.
- Add your lobster chunks. Stir gently to distribute them.
- Put the noodles into a large baking dish.
- Cover the noodles evenly in the panko topping.
- Place in the oven for about 15 minutes or until done.
- Remove when the panko has reached a nice color and the cheese has just started to bubble. Garnish if you'd like.
- Serve and Enjoy!!!!
Notes
- For the cheeses here, I used equal parts of medium cheddar, Havarti, yellow American, and Monterrey Jack. I chose this combination as it wouldn’t have an overpowering flavor (we don’t want to bury the lobster), but it also provided nice meltatbility, color, and decent flavor.
- For the Panko, follow (and double) my recipe for Toasted Panko Crumbs.
- For the Lobster, follow my recipe for Lobster Tail Chunks.
- Note that I made this dish to be half without lobster. You will want to use larger tails (or more tails) than I did if you want to have a heavier presence of lobster meat.
Tried this recipe?Mention @makecaloriesgreatagain or tag #makecaloriesgreatagain