Ease of Preparation: Easy.
Yield: 2 servings.
1 ½ cups (360ml) conchiglie or macaroni pasta
½ cup (120ml) pasta water
4 slices thick-cut bacon, sliced into 1-inch pieces
2 garlic cloves, minced
½ teaspoon (3ml) mustard powder
½ teaspoon (3ml) cayenne
¼ cup (60ml) dry vermouth
3 tablespoons (45ml) butter
¼ cup (60ml) all-purpose flour
1 cup (240ml) 2% milk
1 cup (240ml) evaporated milk
1 cup (240ml) grated old cheddar cheese, plus extra for garnish
1 cup (240ml) grated Fontina cheese, plus extra for garnish
Salt and pepper
2 large lobster tails, meat only, cut into 1-inch pieces
Preheat oven to 375 degrees.
Bring lightly salted water to a boil in a medium saucepan over high heat.
Cook pasta until al dente.
Reserve required amount of pasta water.
Strain pasta and cool by running under cold water.
Place bacon in a medium-sized skillet and heat over medium-high heat.
Cook for 5-7 minutes, or until bacon is slightly crispy.
Remove bacon from pan, and place on a paper towel to drain excess liquid.
In same hot pan, add garlic, mustard powder and cayenne.
Cook for 1-2 minutes, then pour in vermouth.
Add butter and flour, and mix until smooth.
Add milk and evaporated milk and bring to a simmer over medium heat, stirring constantly.
Cook for 3-4 minutes, or until sauce has started to thicken.
Add both cheeses, and stir for 2 minutes, or until cheese has melted and incorporated into the sauce.
Season sauce with salt and pepper.
Add lobster meat and bacon, stir and cook for 3-4 minutes.
If needed, adjust consistency of sauce with reserved pasta water.
Remove sauce from heat, and add cooked pasta.
Transfer mixture into 2 individual baking ramekins.
Top with extra cheese and place on a baking tray.
Place in the oven and bake for 15-18 minutes, or until cheese is golden brown.
Remove from oven and serve hot.