450g of cooked and drained pasta (Macaroni)
The flesh of 2 cooked lobsters
8 slices of cooked bacon
180g Tex-Mex cheese
-1/4 cup of breadcrumbs
-1/4 cup of parmesan cheese
3 tbsp of Boivin cheese spread
1 tbsp. butter
-1 cup white wine
-1 cup of 2% milk
-2 tbsp of Firebarns Bacon
-1 finely chopped French shallot
-1 tbsp of finely chopped garlic
Salt and pepper to taste
Garnish with chives before serving
In a large saucepan over medium high heat, melt the butter and sauté the shallot and garlic for 2 to 3 minutes. Add white wine and milk. Bring to a boil and simmer for 2 to 3 minutes. Gradually add the Tex-Mex cheese, mixing well.
Add spreadable cheese and Firebarns bacon. Mix well until cheese mixture is well incorporated and add flour. Cook over medium heat for about 5 minutes until mixture is creamy.
Stir the pasta into the cheese mixture and mix well. Coarsely chop the lobster meat and bacon, reserving the claws and 2 slices of bacon. Add bacon and chopped lobster to pasta mixture.
In oven or BBQ bowls or small cast iron skillets, add pasta mixture, Parmesan cheese, bread crumbs and stir in claws and bacon. Broil for 3 to 4 minutes or BBQ on high until cheese on top is toasted.
Garnish with chopped chives and serve.