Decor Remixed



  • 1 (16 ounce) pack of pasta- farfalle or rigatoni
  • 5-7 medium sized lobster tails (keep the shells)
  • 1 tablespoon EssieSpice Coco For Garlic Sauce
  • Salt to taste
  • 1 teaspoon black pepper
  • 2 tablespoons chopped parsley, divided plus more for serving
  • 3 tablespoons Avocado oil
  • 1 large onion, diced
  • 1 large shallot, diced
  • 1 clove of garlic, minced
  • 2 cups organic whole milk
  • 1 stick of butter plus more for greasing
  • ¼ cup flour flour
  • 5 cups cheddar Cheese
  • 3 cups Gruyere Cheese
  • 1 cup Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger


Preparation 1. Fill a large pot with water, lightly salt, and bring to a boil over high heat. Stir in the pasta and cook until tender with a little bite according to package instructions. Drain pasta, cool under running water and set aside. 2. In a medium bowl, slice the lobster lengthwise in half and then cut them into 1 inch thick pieces. Marinate with EssieSpice Coco For Garlic Sauce, a pinch of salt and black pepper, and half of the parsley. Set aside and allow to marinate in the fridge for about 15 minutes. 3. In a large saute pan with avocado oil, fry the lobster for about 2 minutes, frequently stirring to prevent burning and to aid even cooking. Don’t overcook, set aside. 4. In a medium to large pan, pour in the oil and allow to heat up on medium to high heat. Stir in onion, shallots, garlic, and cook until soft and translucent. Add lobster shells and milk. Bring up to a simmer and cook for about 15 minutes. 5. In another large saucepan, melt butter over medium heat. Add ½ cup of flour to butter and whisk so it’s even and doesn’t burn. Stir until thickened for a few minutes 6. Remove the lobster shells from the milk mixture. Slowly whisk the milk into the mixture with flour until an even consistency forms. 7. Add 3 cups of cheddar, 3 cups of gruyere, and ½ cup of parmesan to the mixture. Leave the 2 cups of cheddar and ½ cup parmesan for the coating at the top. 8. Add the garlic powder, nutmeg, and ginger powder, and stir everything together. 9. Add lobster and half of the parsley and mix. Add the cooked pasta to the mixture and folde gently. Finally transfer to a deep baking dish coated with butter. 10. Finally add the remaining cheese evenly across the top and cook until golden brown at the top approximately 20-30 minutes depending on the oven. 11. Garnish with parsley and enjoy.