By John Scholl
Can you not help but extol the virtues of Tom Brady? Is the very thought of Philadelphia like poison to your very soul? We’ve got just the dish for your Super Bowl party. Or big game. Whatever the one that doesn’t get us sued is. Rock it out and dig in.
Makes 4 servings
1 pound uncooked lobster meat, chopped
16 ounces (by weight) medium conchiglie pasta
2 cups heavy cream
4 ounces softened cream cheese
8 ounces shredded sharp Cheddar
4 ounces shredded Fontina cheese
4 ounces grated Parmesan cheese (not the green can stufF)
4 ounces grated gruyere cheese
1 tablespoon butter
2 cloves garlic, minced
Half a shallot, minced
Salt, to taste
Pepper, to taste
Chopped Italian parsley, to garnish
Truffle zest, to finish
1. Salt a large pot of water and bring to a boil. Cook the noodles to what the package tells you is al dente. The cheese sauce will continue to cook the pasta later, so better a bit undercooked than a bit overcooked.
2. While the noodles are cooking, mix together the cheeses and cream in a saucepan and melt over medium heat, stirring frequently.
3. In another pan, heat the butter over medium-low and sauté the garlic and shallot. Add the lobster and cook until it’s just opaque.
4. Drain the pasta, then add the pasta back to the cooking pot, along with the lobster mix and cheese sauce. Toss to coat and season to taste with salt and pepper.
5. Portion into dishes, topping with a dash of truffle zest and a sprinkle of parsley.
Beer Pairing: American Wheat
American wheat beer is a great gateway to craft beer. They’re typically well balanced and light in color, and it’s not going to hit you in the face with hop bitterness or fruity/funky yeast flavors. This medium-bodied beer compliments the bready flavors of the pasta and the sweetness of the lobster meat while the carbonation cuts through the richness. The touch of citrus from the American hops is a great complement to the lobster and brings a crisp, refreshing finish.