Prep Time 30m
Cook Time 30m
Ready Time 60m
Yield 4 servings

  • 1/2 pound Cavatappi or elbow macaroni
  • 1/4 cup butter, melted, divided
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 2 cups half-and-half
  • 2 cups shredded Gruyere cheese
  • 1 cup shredded sharp Cheddar cheese
  • 1 1/2 tablespoons Crosse & Blackwell® Capers
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 3/4 pound lobster meat, cooked
  • 1 cup fresh bread crumbs
Preparation Directions
  • Step 1Heat oven to 350°F. Cook pasta according to package directions; drain well.
  • Step 2Melt 3 tablespoons butter in large sauce pan. Add flour and cook over low heat 2 minutes, stirring with a whisk. Gradually stir in half-and-half and cook until slightly thickened. Turn off heat and add both cheeses, capers and nutmeg. Season with salt and pepper. Add pasta and lobster; stir well to mix.
  • Step 3Spoon mixture into 4 individual gratin dishes. Melt remaining 1 tablespoon of butter and combine with bread crumbs; sprinkle on top. Bake 30 minutes or until the sauce is bubbly and top has browned.
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