1 lb Atlantic Lobster Claw & Knuckle Meat
8 oz shell pasta
16 oz heavy cream
8 oz shredded sharp cheddar cheese
4 oz cream cheese
6 oz fresh parmesan cheese, grated
4 oz gruyere cheese, shredded
1 tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup breadcrumbs
Preheat oven to 350°F.
In a large pot bring salted water to a boil and add shell pasta; cook until al dente (about 8-10 minutes). Drain the pasta and place in the same pot, add cream.
Wait until the cream warms up, and add cream cheese, cheddar cheese, gruyere cheese and half of the parmesan cheese. Stir until melted and thoroughly combined.
Next, preheat a saucepan with olive oil and saute garlic and onion. Add lobster meat, mix, and then add to the pasta and cheese mix. Place the mix in a lightly greased casserole baking dish and cover with breadcrumbs and remaining parmesan cheese.
Bake in the oven until breadcrumbs and cheese are golden brown (5-10 minutes).