1 box of gluten free noodles
2 lobster tails
1 cup half and half
3 Tablespoons grass fed butter, divided
2 Tablespoons gluten free flour (I used Amaranth)
1 cup grass fed Swiss Cheese
1 cup grass fed Sharp Cheddar Cheese
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon nutmeg
¼ teaspoon cayenne pepper
Preheat oven to 350 degrees.
Prepare pasta according to package directions. Drain pasta and set aside.
In medium skillet, melt butter over medium heat. Add chopped lobster to pan and sautee until done, about 5-7 minutes.
Meanwhile, heat the half and half in a small saucepan, but don't boil it. In a large pot, melt 2 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot half and half and cook for a minute or two more, until thickened and smooth. Off the heat, add the Swiss and Cheddar cheeses, salt, pepper, nutmeg and cayenne.
Add the cooked pasta in 9 x 13 baking dish or individual gratin dishes. Pour cheese mixture over pasta. Stir to coat well. Toss lobster in and stir to disperse meat throughout.
Bake for 15-20 minutes or until cheese is bubbly.