4, 1 ½ lb. lobsters (about 3 cups lobster meat)

1 stick + 2 Tbs. butter

1 lb. pasta (I like cavatappi or rotini to hold the sauce)

2 Tbs. flour

1 cup light cream

1 ½ cups milk

1 tsp. salt

1 tsp. black pepper

2 cups shredded Monterey Jack cheese

1/3 cup grated parmesan cheese

4 slices of American cheese, torn into small pieces

1 Tbs. Sambuca liquor

2 cups shredded cheddar cheese

2 Tbs. chopped chives

Put lobsters in a large pot of boiling water (enough to cover lobsters) and cook for 12-15 minutes. Remove from pot and let cool. Shuck the lobsters removing the meat from tail, claws, legs, and body. Break up tail and claw meat into bit size chunks. Melt the stick of butter in a medium sauce pan and toss lobster meat to coat. Set aside.

Cook pasta according to package directions to ‘al dente’ doneness.

In a large saucepan, melt the remaining 2 Tbs. of butter and add flour. Cook for 5 minutes to create a roux. Gradually add the cream and milk whisking constantly until a velvety béchamel forms. Add salt, pepper, Monterey Jack, parmesan, and American cheeses. Continue whisking until the cheeses are melted and the sauce is smooth and thick. Add Sambuca.

In a large bowl, toss the pasta with the cheese sauce until coated. Then fold in the lobster and butter mixture. Transfer to a 9” x 13” baking dish and top with the cheddar cheese and sprinkle with chives.

Bake at 350 for 20 minutes until cheddar is melted and casserole is bubbly. If you make this a day in advance and it is cold when it goes into the over, cover with foil and bake for 30-40 minutes until hot and bubbly.

I created this recipe for Laura’s 13th birthday and it is insanely decadent and delicious!!!