A Haitian side dish that is typically eaten during special occasions or holidays. What stands out to me with this dish is the use of evaporated milk. Evaporated milk tends to have a richer caramelized flavor which blends well with the shallots in this dish. This recipe typically does not use lobster, but why not elevate this dish with an island flare!
Ingredients:
1 box of Rigatoni pasta (1 pound)
1/2 cup bell peppers
2/3 cup shallots
1 & 1/2 cup shredded cheddar cheese
1 cup shredded parmesan cheese
1 cup shredded gouda cheese
1 stick of butter
1/8 cup of flour
3 cups of evaporated milk
2 teaspoons of pepper
1 and 1/2 teaspoon of Cajun spice
1/2 teaspoon of garlic powder
1 teaspoon chicken bouillon spice
Salt (to taste)
2 cups of lobster meat
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Preheat oven to 375°. Bring pasta to boil in a pot of salted water. Cook until pasta is al dente. Next, chop up your shallots and peppers. Add butter to a pot and melt on medium heat. Afterward add shallots, peppers & seasonings and cook until softened. Add flour to the same pot and whisk until the butter and flour turn into a golden color. Afterward, slowly pour in the evaporated milk while continuing to whisk. Once the milk is combined, slowly add your cheese (reserving 1/2 cup of cheddar for later). Add your lobster meat to the pasta in a baking dish. Lastly, add your cheese sauce into the baking dish and combine it all together. Sprinkle the reserved cheese on top and bake for 25 minutes on 375° or until golden brown.
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