Breezy Lobster Curry Mac 'n' Cheese with Crispy Crab Topping
Created by Carol W. Bachofner of Rockland, Maine, this
recipe took third place in the 2011 Maine Lobster Festival
Seafood Cooking Contest.
Two 16-ounce packages of rotini, cooked al dente and drained
8 ounces sharp white cheddar cheese, grated
8 ounces Jarlsberg cheese, grated
8 ounces Jack cheese, grated
Two 1 1/4-pound lobsters, steamed, picked, and cooled
2 tablespoons butter
1 tablespoon dry sherry
1 teaspoon curry powder
Preheat oven to 375 degrees.
Butter a 2-quart glass or ceramic baking dish.
In large glass mixing bowl, combine pasta and lobster meat.
Cover the bottom of the baking dish with a layer of pasta.
Spread the Jarlsberg cheese over the pasta. Add another layer of
pasta, and spread the cheddar cheese over it. Add another layer
of pasta, finishing with the Jack cheese.
In glass mixing bowl, combine evaporated milk with sherry,
curry, butter, and dry mustard. Pour this mixture evenly over the
top of the pasta-cheese layers. Cover with foil and bake.
While it cooks, make the crispy crab topping. After the casserole
has baked for thirty minutes, remove it from the oven and
sprinkle the topping over it. Raise the oven temperature to 400 degrees
and bake the casserole, uncovered, for an additional ten minutes
or until the topping crisps.
Crispy Crab Topping
Combine all the dry ingredients and toss with melted butter.
1 teaspoon dry mustard
12 ounces evaporated milk
8 ounces fresh crabmeat, crumbled
1 cup coarse bread crumbs
1/2 cup Parmesan cheese, grated
2 tablespoons butter, melted