With Christmas eve this weekend, I'm sure many of you have been scrambling trying to put together the big Holiday dinner. Many of us already have our traditions set in stone as to which dishes will make their yearly appearance and for Italians, shellfish and seafood has always been one of them.
Now, I know what you may be thinking. Italian? I didn't know Gastronome Tart is Italian. Well... I'm not. But, I'm always game for taking other cultures ideas into my home and making them my own.
Continuing with the Italian tradition of shellfish on Christmas Eve, I thought this dish would be absolutely perfect. A delicious dish or side dish to compliment your Holiday meal. And besides, who doesn't love bacon AND lobster AND cheese? Enjoy!
2 uncooked Lobster tails, meat diced and save the shells
1/2 pound macaroni
1/2 quart heavy cream
1 cup gruyere, grated
1 cup cheddar cheese, grated
1/2 onion, chopped
1 minced garlic clove
salt and pepper
4-6 slices cooked bacon, chopped.
1-2 teaspoons of bacon fat from the cooked bacon
1. Cook pasta in a pot of boiling salted water for 8 minutes. Drain.
2. In a saute pan, saute the garlic and onion in the bacon fat until tender. Be careful not to burn the garlic. Add the chopped lobster meat at the last 30 seconds.
3. Meanwhile, heat the cream to a simmer with the lobster shells.Discard the shells once the cream is brought to a simmer.
4. In a mixing bowl, combine the pasta, onion, garlic and lobster mixture, the cheeses, the eggs and the cream. Add salt and pepper to desired taste.
5. Put into a buttered baking dish. Bake at 400 degrees for 35-40 minutes or until eggs are set and the top is browned. During the last 5-10 minutes, top the dish with the bacon.