Wild Langostino Lobster Pennoni & Cheese
Chelsea Mills • December 14, 2019
An Upscale Take On Macaroni & Cheese
Pennoni is a tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. A larger version of penne. It is wider in diameter than penne but approximately the same length. Pennoni is available in a smooth or ridged surface, I used one that was smooth on the outside and ridged (on the inside).
My kids absolutely love macaroni and cheese, Kraft, Velveeta or homemade. They also love shellfish. When I was at Costco, I saw a bag of frozen Wild Langostino Lobster tails, so I decided to get them to see what they were like. Langostino is Spanish for “little lobster.” Although langostino’s taste and texture are similar to lobster meat, langostino is not the crustacean Americans typically refer to as “lobster” — American, or Maine, lobster and spiny lobster. Learn more about the difference between langostino and lobster here.
INGREDIENTS
- 16 oz wild langostino lobster meat pieces
- 1.5 cups Chickpea Italian breadcrumbs (or homemade)
- 2 tablespoons parmesan cheese
- 2 tablespoons melted butter
- salt, to taste
- pepper, to taste
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon cognac
- 2 cups whole milk
- 2 cups sharp white cheddar cheese
- 6 oz Merlot BellaVitano - which is a unique Cheddar-Parmesan inspired Italian farmstead cow's cheese immersed in fine Merlot wine to give it extra tang and a delicious merlot flavor
- ⅓ cup grated Parmesan cheese
- 5 oz Fontina
- 500g Pennoni Pasta (about 1lb)
- 2 tablespoons fresh green onions
PREPARATION
- Preheat the oven to 425°F (220°C).
- Defrost wild langostino lobster in cold water and chop. Set aside.
- Toss the breadcrumbs with 1 tablespoon melted butter, 2 tablespoons parmesan cheese, and black pepper.
- Cook the pasta in salted boiling water until al dente
- Drain and set aside.
- In a large Scanpan sauce pan, melt the butter over medium-low heat.
- Add the flour and whisk, cook about a minute.
- Add the Cognac and whisk. The mixture will thicken immediately.
- Slowly add the milk, while whisking.
- Increase the heat to medium and stir occasionally until it starts to bubble.
- The sauce will thicken enough to coat the back of a spoon.
- When it reaches this stage, add salt and pepper to taste.
- Add the cheeses, one handful at a time until melted.
- Remove from heat.
- Toss the cooked pasta in with the sauce and ½ of the lobster, reserving about ½ for the top.
- Top with reserved lobster and buttered breadcrumbs.
- Bake until golden brown and bubbly, about 10-15 minutes.
- Serve immediately, with green onions for garnish
- Enjoy!
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