Ingredients:
· 3 – 4 chiles, fire roasted
· 2.5 C. whole milk
· ¼ C. flour
· 6 oz. white sharp cheddar, shredded
· 8 oz. lobster meat
· Pinch cumin
· Pinch nutmeg
· 6 C. cooked campanelle (or any other desired walled or rolled pasta)
· ½ C. panko
· 1 T. olive oil
· ½ T. smoked paprika
· Finishing Salt, for the topping
· Cilantro, for garnish
· Lime Wedges, for garnish
· 2-3 oz. blue cheese, crumbled, for topping
· Salt & Pepper, to taste
Preparation:
1. Combine the milk and flour in a saucepan over medium high heat; whisk constantly. When the mixture comes to a boil, reduce heat and simmer until thick, 5-8 minutes, continuing to whisk constantly so not to scorch to the bottom of the pan. Remove from the heat and add the white cheddar in batches. Make sure all the cheese is incorporated before adding more. Add the cooked campanelle, cumin, nutmeg, chopped roasted poblano, and lobster meat to the cheese sauce. Toss everything together to combine well. Season with salt and pepper.
2. Transfer to a casserole dish or 6 large ramekins.
3. In a bowl combine the panko, olive oil, paprika and finishing salt and pepper. Fluff with a fork.
4. Top the casserole or ramekins with the blue cheese, then top with the panko mixture. Bake in a preheated 425 degrees oven for 12-15 minutes or until the panko is golden brown. Garnish with cilantro and lime wedges.
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