Friday, April 28, 2017

Lobster Noodle Bake

Sometimes I wish I had been an adult when my parents were entertaining at our house and I was just small.

The swank and sexy nature of home entertaining in the late 1960's and early 1970's is really misunderstood. All to often we relate the spiral groovy tie-dyed visual to the period. However, when one looks at fashion and design trends the images are quite different. Drawing on a variety of influences including the 20's and the jazz era the design from the 1970's was anything but hippy dippy. I mean Halston was designing amazing things and Warhol was pushing pop art into a new place in the American consciousness.

Home decor had what appears today as a sleek shiny look. Home entertaining also was changing. Casseroles and chafing dishes, fondue pots and electric table top woks were all the rage. Meals were communal and interactive or somehow a bit of show was involved like flaming brandy on Steak Dianne or Baked Alaska. It all seemed fun and I didn't get to participate that much when I was little but it seems to me that I would have liked it a lot.

So this casserole dish is an example of a the Lux life from that time period. It's a rich carb and crustacean laden treat which really resembles what would be the best Lobster Mac and Cheese you've ever ever had. The modern day equivalent of this dish today served up during the Summer in the Hamptons to much applause.

So make this with a dinner salad and channel a little 70's on a Saturday night at a fabulous dinner party.

Lobster-Noodle Bake
( serves 8 to 10 )

10 Rock lobster tails 4 oz. each frozen cooked as directed on package ( Trader Joe's carries these )
1/2 cup butter
1/4 cup flour
2 1/2 teaspoons salt
1 1/2 teaspoon paprika
1/2 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon minced onion
1 teaspoon aromatic bitters
1 dried bay leaf
4 cups milk
1 cup light cream
1/2 cup sherry
1 package (12 oz)  broad egg (country style) noodles cooked to just barely done and drained
1 cup buttered breadcrumbs (panko)
1/4 cup drained capers

Remove shells from cooked lobster tails leaving meat in one piece
Cut 5 of the tails into bite sized chunks
Melt 1/4 cup butter in a pot
Stir in flour, salt, paprika pepper, garlic, onion and bitters
Slowly whisk in the milk then the cream add bay leaf
Cook over low heat until thickened, stirring with spoon contantly.
When thick add sherry and lobster chunks, remove bay leaf
Combine noodles and sauce and pour into a round 3 Quart Baking Dish
Top with buttered bread crumbs
Bake at 375 uncovered for 30 mins until hot and bubbly
Cut remaining tails into half lengthwise
Place on top of noodle mixture and brush with remaining 1/4 cuo melted butter and sprinkle with the capers.
Return to oven for 10 mins or a bit more.
Serve after letting sit for 5 mins.