Pumpkin Mac & Cheese With Lobster - cooking recipe

Ingredients

1 tablespoon flour
4 tablespoons margarine
1 tablespoon minced shallot
12 ounces evaporated milk
8 ounces shredded cheddar cheese
8 ounces mascarpone cheese
2 ounces parmesan cheese
8 ounces canned pumpkin
16 ounces chopped lobster tails
12 ounces green peas
12 ounces cooked shell pasta
1/2 cup panko breadcrumbs
salt
pepper
garlic powder
paprika
nutmeg
1 teaspoon lemon zest
hot sauce

Preparation

melt 2 tablespoons margarine add minced shallots and saute until tender. add 1 tablespoon flour and stir until combined and flour to create a roux. slowly stir in 12 oz. warm evaporated milk until well combined and roux is worked inches add 8 oz shredded cheddar and 8 oz marscapone cheese until smooth and creamy. add 8 oz canned pumpkin and season with kosher salt, pepper, garlic powder, paprika, nutmeg, lemon zest and italian seasoning 2 dashes tiger sauce to taste. mix in 2 chopped lobster tails, 12 oz green peas and 12 oz cooked shell pasta until heated through. pour into a casserole dish and top with mixture of panko crumbs, margarine and parmesan cheese. bake at 375f for 40 minutes or until topping is brown and crispy. garnish with fresh parsley and serve with fresh bread or dinner rolls.