1 qt heavy cream
1 tbs. Lobster base
1/2 cup Asiago cheese, grated
1/2 cup Gruyere cheese, grated
12 oz chopped cold-water lobster tail meat
16 oz dry capilllini pasta
2 tbs roux
2 tbs clarified butter
1/4-cup non-seasoned breadcrumbs
Salt and pepper to taste
1. Combine heavy cream, brandy, and lobster base. Bring to a boil and reduce to a simmer.
2. Simmer until cream is half reduced. Add roux until thickened. Remove from heat; fold in cheeses (keep 1/4 cup for topping) constantly stirring until creamy. Add salt and pepper to taste.
3. Heat clarified butter in sauté pan, add lobster, cook until done, and fold into sauce. Place cooked pasta into casserole dish; add lobster sauce, gently working sauce and pasta together. Sprinkle with breadcrumbs and remaining cheese over the top, place in oven for 10 minutes at 350 degrees.