- 1 (12 ounce) package uncooked shell pasta
- 2 tablespoons margarine
- 1 tablespoon minced shallot
- 1 tablespoon all-purpose flour
- 1 (12 fluid ounce) can evaporated milk
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) container mascarpone cheese
- 1 cup canned pumpkin puree
- 1 teaspoon lemon zest
- salt and ground black pepper to taste
- 1 pinch garlic powder, or to taste
- 1 pinch paprika, or to taste
- 1 pinch ground nutmeg, or to taste
- 2 dashes hot sauce, or to taste
- 1 pound cooked lobster tails, peeled and chopped
- 1 (12 ounce) package green peas, thawed if frozen
- 1/2 cup panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons margarine, melted
- Bring a large pot of lightly salted water to a rolling boil. Cook pasta shells at a boil until tender but still slightly firm, about 10 minutes; drain and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Grease a 9x13-inch casserole dish.
- Melt 2 tablespoons margarine in a skillet over medium heat. Cook and stir shallot in melted margarine until lightly browned, about 5 minutes.
- Whisk flour into margarine and shallots to form a smooth paste.
- Slowly whisk evaporated milk into flour mixture until it forms a smooth sauce; simmer until thickened, 2 to 4 minutes.
- Whisk shredded Cheddar cheese and mascarpone cheese into sauce until cheeses have melted, about 5 minutes.
- Stir pumpkin puree, lemon zest, salt, black pepper, garlic powder, paprika, nutmeg, and hot sauce into the sauce until combined.
- Lightly mix in lobster tail meat, green peas, and cooked pasta shells until heated through, about 5 minutes.
- Pour pasta mixture into prepared casserole dish; top with panko crumbs and Parmesan cheese. Drizzle 2 tablespoons of melted margarine over the casserole.
- Bake in the preheated oven until topping is brown and crisp, 40 minutes.
04/24/2018
recipepes.com
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