Recipe: Lobster Casserole

By Khalil Hymore

This is the perfect late-summer dish to prepare for friends and family: Lobster is abundant and fresh, the summer nights begin to cool and you find yourself craving the comforting fare of the coming cold-weather months. Serve with a simple salad and a cold beer and you have the perfect meal! Lobster Casserole
Makes 10 servings

• 1 pound Campanelle pasta
• 4 cups milk
• ¼ cup unsalted butter
• 1 medium onion, chopped
• 1 large red bell pepper, chopped
• ¼ cup all-purpose flour
• 6 cups grated white cheddar cheese
• 1½ teaspoons kosher or sea salt
• ¾ teaspoon ground black pepper
• 1 steamed 2½-pound lobster, meat removed and chopped
• 1/3 cup chopped chives
• ½ cup Panko bread crumbs
• 1 tablespoon extra-virgin olive oil.

1. Heat oven to 375° Fahrenheit. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 minutes. Drain well and set aside.

2. Meanwhile, heat the milk in a small saucepan over medium heat until just simmering; set aside. Melt the butter in a large pot, add the onions and bell pepper, and cook until tender, about 3 minutes. Stir in the flour and cook until it becomes golden, about 2 minutes more. Whisk in the hot milk and bring to a simmer until thickened and smooth. Remove from the heat and add the cheddar, salt, and black pepper. Stir well to combine.

3. Stir in the cooked pasta, lobster, and chives and pour into a 3-quart baking dish. Stir the bread crumbs and olive oil together in a small bowl and sprinkle over the casserole in an even layer. Bake for 30 to 35 minutes, until the bread crumbs are golden.