Lobster is great, especially when it’s smothered in butter. What’s the logical next step? Smother it in cheese and cream and toss it with pasta! This dish is fine dining meets face-stuffing comfort food in the way that lobster mac pretends to be. Note that there are a few options for getting cooked lobster meat: Once a year I go down to the beach with a few buddies and we start the weekend off by cooking live lobsters. If you feel like going through the trouble of boiling and ripping through one of those mean little guys for the freshest dish possible, I applaud your efforts. But it’s cool to get a frozen lobster tail and steam it just the same. If that’s the route you go, follow the instructions on the package. If you live near the coast, you can buy fresh lobster meat at a fish store, but it will cost you a fortune.
– 2 cups (232 g) ziti.
– ½ cup (120 g) unsalted butter.
– Pinch of salt.
– Pinch of black pepper.
– 1 clove garlic, minced.
– 4 oz (115 g) cooked lobster meat.
– ¼ cup (45 g) grated Parmesan cheese.
– ½ cup (120 ml) cream.
– ¼ cup (28 g) shredded mozzarella.
Step 2: Melt the butter in a large frying pan over medium heat and add the salt, black pepper and garlic. Stir in the lobster meat and Parmesan cheese.
Step 3: Once everything is mixed up pretty well, add the cream gradually, stirring constantly until the cream sauce is well blended and smooth. Mix the cooked ziti into the sauce, right there in the frying pan, and pour the whole thing into a cast-iron skillet or baking pan. Sprinkle the mozzarella over the top and put it into the oven. Bake for about 10 minutes or until the cheese has melted and browned, and you’re good to dig in.