Lobster Mac & Cheese

Lobster Mac and Cheese

Sara Welch
The sweet lobster meat pairs perfectly with the creamy pasta and the crunchy breadcrumb topping is the perfect finish.
No ratings yet
Prep Time 20 minutes
Cook Time 25 minutes
Steam Lobsters and Shuck 18 minutes
Total Time 10 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • Large pot to steam lobsters
  • Baking dish/Casserole – approximately 4 qts.
  • Measuring cups, spoons, large pot for preparing the macaroni

Ingredients
  

  • 4 TBSP Butter – unsalted and divided
  • 2 TBSP Flour
  • 2 1/2 Cups Water
  • 4 Cups Whole milk
  • 1 LB Cellentani or Cavatappi pasta Use the good stuff
  • 3/4 TSP Coarse salt
  • 1/4 TSP Garlic powder
  • 1/4 TSP Onion powder
  • 1/2 TSP Smoked paprika
  • 1/4 TSP Black pepper, fresh ground-coarse
  • 1 1/2 Cups Shredded mozzarella cheese Or you could use Gruyere Fontina or Monterey Jack,
  • 4 Cups Shredded cheddar cheese–
  • 1/2 Cups Panko bread crumbs –plain not seasoned.
  • 1 1/2 Cups Cooked lobster meat plus more for garnish
  • 2 TBSP Chives–sliced thin
  • Cooking spray

Instructions
 

  • Preheat the oven to 350 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
  • Melt 2 tablespoons of the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds.
  • Pour in the water and whisk until smooth and just thickened. 
  • Add the milk and whisk until combined.
  • Stir in the pasta, salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer.
  • Cook for 10-12 minutes, stirring occasionally, until pasta is done.
  • Turn the heat to low, then stir in the cheeses. Keep stirring until the sauce is smooth.
  • Fold in the lobster meat. Transfer the pasta mixture to the prepared baking dish.
  • Melt the remaining 2 tablespoons of butter, and stir it into the panko breadcrumbs.
  • Sprinkle the breadcrumbs over the top of the pasta. Bake for 10-15 minutes or until topping is golden brown.
  • Sprinkle with chives and garnish with addition chunks of lobster if desired. Serve immediately.

Notes

Wines I’d recommend:
Sauvignon Blanc, Albariño, Gruner Veltliner, non-oak chards. Pinot Gris. 
Reds: pinot noir, Grenache
This recipe is from https://www.dinneratthezoo.com/ by Sara Welch.
Tried this recipe?Let us know how it was!

Published by

Leave a Reply