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Preheat oven to 350°F. Coat a 3-quart baking dish with cooking spray; set aside. Cook pasta according to package directions; drain. Return to pan.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Drain on paper towels, reserving 2 tablespoons drippings in the pan. Crumble bacon; set aside. Add mushrooms and leeks to the reserved drippings; cook for about 5 minutes or until tender.
Stir the crumbled bacon, the mushroom mixture, lobster meat, Gruyère, half-and-half (or cream), blue cheese, truffle oil and cayenne into the cooked pasta. Transfer the mixture to the prepared baking dish.
Bake, covered, for 20 minutes. Stir gently. In a small bowl, combine breadcrumbs and melted butter; sprinkle over the pasta mixture. Bake, uncovered, for 10 to 15 minutes more or until heated through and lightly browned. Let stand for 10 minutes before serving.