The lobster cavatappi is certainly one of the best things on the menu at Bluecoast Seafood Grill. But you don't have to be in Bethany Beach to enjoy it. This recipe, shared by the restaurant in First State Plates: Iconic Delaware Restaurants and Recipes, is a delicious option to make at home with your special someone for Valentine's Day.
And Bluecoast is just one of 24 restaurants on the Delaware Culinary Trail. Visit 15 of the 24 restaurants on the trail and receive your own free copy of First State Plates.
Bluecoast Seafood Grill - Lobster Cavatappi
Mix comfort food with a dash of sophistication and you’ve got a dish that will make makes feel warm, satisfied, and wonderfully decadent.
1 pound of cavatappi
1 quart of heavy cream
8 ounces of whole milk
8 tablespoons of unsalted butter
½ cup of all-purpose flour
18 ounces of shredded sharp white cheddar cheese
½ teaspoon of ground white pepper
½ teaspoon of ground nutmeg
1 tablespoon of vanilla extract
1½ pounds of cooked lobster meat (from about 3 lobsters)
2 cups of fresh green peas
- Boil water in a large pasta pot. Add the pasta and cook according to the directions. Drain well.
- In a small saucepan, heat the milk and cream but do not boil.
- In a larger pot, melt the butter and whisk in the flour. Cook for 2 minutes, stirring constantly.
- While still whisking, slowly add the hot cream. Cook until thickened and smooth, about 3-4 minutes.
- Take the cream off the heat. Whisk in shredded cheese, pepper, vanilla, and nutmeg.
- Stir in the cooked pasta, lobster meat and peas.
- Divide in to 4 to 6 dishes and serve.
- If you can’t find cavatappi, use any hollow pasta, including macaroni, penne, or ziti.
- You can use frozen peas instead of fresh.