Ingredients 1-lb box Notta Pasta Fettuccine
5 tablespoons butter
2 large shallots, minced (about 2/3 cup)
2 cloves garlic, minced
5 tablespoons cornstarch
3 cups Half & Half
1/2 cup sweet sherry
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 bay leaf
Black pepper
2 cups shredded sharp yellow Cheddar cheese
2 cups shredded Gruyère cheese
1 lb cooked and chopped lobster meat
2/3 cup gluten free breadcrumbs

Directions

1.	Preheat oven to 350°F. Butter a 13” x 9” baking dish. Put a large pot of salted water on to boil.
2.	Melt butter in a large pot over a medium heat. Add shallots and garlic. Sauté until translucent. Sprinkle with cornstarch and whisk until smooth.
3.	Slowly whisk in Half & Half and sherry. Add salt, paprika, cayenne pepper, bay leaf and black pepper to taste. Bring to a simmer and stir until smooth and thickened.
4.	Add cheeses to mixture, 1 cup at a time, until melted and smooth. Mix in lobster and remove from heat.
5.	Meanwhile, boil Notta Pasta according to box directions. Drain and rinse quickly. Add to lobster mixture. Stir well until lobster is incorporated throughout and pour into prepared dish.
6.	Sprinkle with gluten free breadcrumbs and bake for 25 minutes. Remove from oven and let rest 10 minutes before serving.