Ease of Preparation: Easy.
Yield: 2 servings
Ingredients:
- 1 ½ cups (350 ml) dry macaroni
- ½ cup (120 ml) pasta cooking water
- 4 slices thick-cut bacon, sliced into 1-inch (2.5 cm) pieces
- 2 garlic cloves, minced
- ½ teaspoon (2.5 ml) mustard powder
- ½ teaspoon (2.5 ml) cayenne
- ¼ cup (60 ml) dry vermouth
- 3 tablespoons (45 ml) butter
- ¼ cup (60 ml) all-purpose flour
- 1 cup (240 ml) 2% milk
- 1 cup (24 0ml) evaporated milk
- 1 cup (240 ml) grated old cheddar cheese, plus extra for garnish
- 1 cup (240ml) cheese curds
- Salt and pepper
- 2 large lobster tails, meat only, cut into 1-inch pieces
- 1 cup (240 ml) panko breadcrumbs
Method:
Preheat oven to 375 F (190 C)
Bring a pot of heavily salted water to a boil. Cook pasta until al dente.
Strain pasta and spread out on an oiled baking sheet to cool. Reserve the required amount of pasta water.
Place bacon in a medium-sized skillet and heat over medium-high heat.
Cook for 5-7 minutes, or until bacon is slightly crispy.
Remove bacon from pan, and place on a paper towel to drain excess liquid.
In same hot pan, add garlic, mustard powder and cayenne.
Cook for 1-2 minutes, then pour in vermouth.
Add butter and flour, and mix until smooth.
Add milk and evaporated milk and bring to a simmer over medium heat, stirring constantly.
Cook for 3-4 minutes, or until sauce has started to thicken.
Add both cheeses, and stir for 2 minutes, or until cheese has melted and incorporated into the sauce.
Season sauce with salt and pepper.
Add lobster meat and bacon, stir and cook for 3-4 minutes.
If needed, adjust consistency of sauce with reserved pasta water.
Remove sauce from heat, and add cooked pasta.
Transfer mixture into 2 individual baking ramekins.
Top with extra cheese and panko and place on a baking tray.
Place in the oven and bake for 15-18 minutes, or until cheese is golden brown.
Remove from oven and serve hot.