Lobster Mac and Cheese
The sweet lobster meat pairs perfectly with the creamy pasta and the crunchy breadcrumb topping is the perfect finish.
- Large pot to steam lobsters
- Baking dish/Casserole – approximately 4 qts.
- Measuring cups, spoons, large pot for preparing the macaroni
- 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
- 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.
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.
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