2–3 lobster tails (5–6 oz each), depending on how much lobster you want
2 Tbsp butter
1/2 onion, chopped fine
1 clove garlic, peeled and smashed
2 Tbsp flour
3 cups milk, room temperature
1/4 tsp freshly grated nutmeg
1/8 tsp dried chili flake
1/2 tsp lemon zest, finely chopped
1/2 tsp salt
2 cups grated Swiss cheese (preferably Gruyere)
1 cup grated Parmesan cheese
1 cup breadcrumbs (preferably coarse homemade crumbs)
1 tsp fresh thyme leaves, rough chopped
1 Tbsp fresh parsley, rough chopped
1/4 tsp salt
Bring a large stockpot of salted water to the boil. Cook the pasta for the time suggested on the package. Drain and set aside. Do not overcook.
Heat a 2-quart saucepan over medium to medium-high heat. Add the butter and melt. Add the onion and smashed garlic and cook for 5–10 minutes or until translucent. Add the flour and stir to combine. Cook for 2 minutes. Add the milk to the saucepan, whisking constantly. Bring the mixture to a boil to thicken it. Season the sauce with nutmeg, chili flake, lemon zest and salt. Remove the pan from the heat and add the grated cheeses. Stir to melt the cheese. Set aside.
Cook the lobster tails either by boiling in salted water for 2–3 minutes or by baking in a 450°F oven for 8–9 minutes. If you choose to bake your lobster tails (my preference), cut the top of the shell down the center, leaving the tail intact. Put your fingers underneath the lobster skin and pull the lobster meat out of the shell, letting it rest on the shell. Brush with butter and season with salt, then bake. When cool, cut the lobster tails into bite-sized pieces.
Combine the pasta, cheese sauce and cooked lobster. Place into a gratin pan or other casserole pan. Combine the breadcrumbs, herbs and salt and top the casserole with the crumb mixture. Bake covered in a 350°F oven for 30 minutes. Remove the lid and continue to bake for another 10 minutes or until nicely browned on top.
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