Lobster-Noodle Casserole With Tahini

This lobster-noodle casserole with tahini is perfect for summer entertaining. It can be baked in individual casseroles or in one large dish and served buffet style for casual gatherings.

Have This!

• Two fresh lobsters
• Three tbsp. salt
• Half tsp. salt
• Three tbsp. butter
• A shallot
• A tbsp. tomato paste
• Three clove garlic
• One-fourth c. brandy
• Half c. heavy cream
• fresh-ground black pepper
• tahini
• Half lb. egg noodles
• One tbsp. fresh lemon juice
• Six sprig thyme

Do This!

Lobster

• Fill a large bowl halfway with ice and water and set aside.
• Bring a large pot of water and three tablespoons of the salt to a boil and plunge the lobsters, headfirst, into the water with long-handled tongs.
• Reduce heat to low and cook, covered, for four minutes. Drain the lobsters and place in the prepared ice bath to cool.
• Crack the shells and remove the tail and claw meat. Reserve the shells. Cut the tail meat into 1/2-inch-thick medallions and the claw meat into large pieces and set aside.

Bake the casseroles:

• Preheat oven to 350°F. Lightly coat four 1-cup-capacity baking dishes or one 9-inch round baking dish with a tablespoon butter and set aside. Melt the remaining butter in a medium skillet over medium heat.
• Add the shallot and cook until soft. Add the reserved shells, tomato paste, tahini, and garlic and cook, stirring continuously, for five minutes.
• Move the pan away from the heat and add the brandy. Return to the heat and bring the mixture to a boil, whisking continuously.
• Reduce heat to medium-low, add two cups water, and simmer until thickened slightly about 15 minutes. Strain the mixture and stir in the cream, remaining salt, and pepper. Add the egg noodles, lobster meat, and lemon juice and toss to coat.
• Divide the mixture evenly among the prepared baking dishes, cover with foil, and bake until the lobster is cooked through and the noodles are hot, about 20 minutes. Garnish with thyme sprigs and serve immediately.