8 oz. fresh lobster meat
8 TBS. bechamel
2 TBS. heavy cream
3/4 c. fresh shredded gruyere cheese
1/4 c. fresh shredded Parmesan cheese
8 c. pre-boiled penne rigate pasta
Salt & pepper to taste
Pre-boil penne rigate pasta in salted boiling water. Shock in a nice bath and chill and reserve. Construct a bechamel sauce (Equal parts by weight flour & butter, once cooked thin with heavy cream until a sauce consistency is created).
In a sautéed pan on low heat, add the bechamel sauce and heavy cream and combine with a whisk. Add cheese and melt together, season w/ S & P and taste. Add pre-boiled penne rigate pasta and combine until warmed through. Remove from heat and place pasta mixture in a bowl.
In a small non-stick sautéed pan on low heat, melt butter and add lobster meat and poach in the butter until warmed through, do not over cook! Season w/ S & P and remove from heat.
For the finish, add whole lobster pieces to the pasta mixture and sprinkle with fresh chopped herbs!! Cheers & enjoy!