Made it for the family the other night as a side dish to my porcine crusted bone in NY strip it got rave reviews. After cooking on stove I transferred to a glass baking dish and baked in 350 degree oven for 20 minutes. Used these cheeses: Beechers, White Cheddar and Applewood Smoked Guyere along with the Fontina. For cost efficiency I used Truffle Infused Olive oil and added a few drops to the pasta after it cooked for the truffle flavor. Made this for Fathers Day Dinner, DELICIOUS! I substituted crab for lobster. It was a complete waste of time and effort. Would love to know why all these ratings are positive. It turned out to be a lump of cheese in cream sauce. I kept the temp very low to try and melt the cheese. I consider myself to be an experienced cook. I added a touch of milk to keep it moist. I also cut this recipe in half to feed a smaller party of 3 and we still had a bit left over which reheated nicely in a saute pan. It was delicious and we never missed the Lobster Meat or the Truffle Slices. I modified this recipe a bit to keep my cost down. if you have please put the ing and recipe in the review section
Help,the ingredients, and recipe and prep is missing from the page. Should have strained before cheese as another review mentioned! Cheese clumped with veggies when I strained so luckily I had extra cheese to add again. Made half the recipe, had a great taste but hard to get the cheese and cream sauce to blend. And yes, do strain the sauce before adding the cheese. But the flavor was great and the dish overall was perfect for Valentine's with champagne. The Jarlsberg sort of granulated instead of melting.not the best choice. Used 2 lbs lobster claws from Costco, figuring after taking of the shells it would be about 1.5 lbs. "This recipe comes courtesy of the great influences of David Shannon, one of my many teachers over the years." -Patrick Phelan
If you're cooking for two, just make half - you'll still savor the leftovers for lunch the next day. This is a challenging recipe, but if you follow the directions carefully, you'll end up with a dish that's as fancy as it is comforting - and big enough to feed a crowd. This decadent dish is something you should save for a special occasion because (a) you're going to have to drop a lot of cash to make it happen, (b) you're going to need to kill a pair of lobsters in the process, and (c) it'll make your special day that much more special. Singer-songwriter Patrick Phelan crafts dreamy, lingering music, studies human rights, and has spent time in Italy to focus on his cooking, as he has been a chef for more than eleven years. To read more about the book, see the related story. Editor's note: The recipe and introductory text below are from I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands by Kara Zuaro.
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