2 (1-pound) lobsters
1 quart heavy cream
12 ounces Cabot Extra Sharp Cheddar, brought to room temperature
1 tablespoon Cabot Unsalted Butter
1 clove garlic, minced
16 ounces uncooked durum semolina small pasta shells
2 tablespoons chopped fresh Italian flat-leaf parsley
1 cup dry homemade breadcrumbs
BRING 2 quarts water to boil in large pot. Add lobsters and cook for 9 minutes. Remove lobsters, reserving cooking water.
REMOVE meat in large pieces and set aside meat in large pieces and set aside when lobsters are cool enough to handle.
RETURN shells and bodies (heads and tamale included) to pot, adding enough water to cover if needed. Boil shells until liquid is reduced to about ½ cup. Strain broth into clean container, discarding shells.
SIMMER cream until reduced to 3 cups in another saucepan. Remove from heat. Cut cheese into chunks and stir into cream until melted. Stir in lobster broth.
COOK pasta until al dente in large pot of boiling, salted water.
Meanwhile, preheat broiler. Cut lobster into large dice.
MELT butter in skillet; add lobster and garlic and cook, stirring, just until lobster is heated through.
DRAIN pasta and combine with lobster, cheese sauce and parsley; pour into shallow baking dish and top with breadcrumbs. Place under broiler just until crumbs are nicely browned.
Recipe courtesy of chef/owner Leo Ledoux, Mio Bistro, Dorset, VT.