I’ve been on this quest to make homemade ravioli. I usually go the super easy route and buy the pre-made ones from the store stuffed with cheeses and then just try and make the sauce as exciting as possible. Let’s be clear: I still advocate for doing just that, especially on busier nights when time is not on our side. But, on occasion, when I’m feeling artsy, I like to make my own.
For this post, I teamed up with Vidalia Onions from Georgia. These onions—if you’re unfamiliar—are so deliciously sweet and tender. Now, you’re probably going to ask me, “Adrianna, what’s the difference between a regular yellow onion and a Vidalia onion?” I’m glad you asked!
Vidalia onions are from Vidalia, Georgia. The water content in Vidalias is usually higher than a yellow onion. Their vibe is subtle and a bit more mellow. If I’m eating raw yellow onions, I usually soak them in a bit of water with salt to take their edge off; no need with Vidalias!
Their primo season is from April through September. And while they’re usually categorized as “sweet onions” not all sweet onions are Vidalias. So specifically look for Vidalias. They still have a lovely savory quality to them that makes everything more flavorful.
Lobster Mac and Cheese recipe creamy, decadent and indulgent. This mac and cheese recipe has chunks of briny lobster within a creamy cheesey sauce. Perfect for the holidays or any other special occasion.
This whole blog post is going to be me attempting to convey my enthusiasm for this Lobster Macaroni and Cheese. I have wanted to make lobster macaroni and cheese for what feels like forever. But I’ve always hesitated. I’ve always doubted myself!
Does cheese and lobster actually go together? Will it be good? Is the price-point going to scare me and all of you away?
The first answer is YES. I don’t typically cook any sort of seafood with cheese but in this context it absolutely works. Will it be good? Umm…yes, it’s glorious. Will the price-point be scary? Not this time!
For this post, I teamed up with ALDI, where I went to get these VERY affordable and delicious wild-caught Maine lobster tails.
The Types of Cheese For Mac and Cheese
I gave a lot of thought to the other components of the mac n’ cheese. I paired the Aged Cheddar with gouda, which adds great meltability. Other options could be mozzarella or Gruyere. I also love adding Dijon mustard to a rich cheese sauce.
The gouda adds meltability and the Dijon mustard is necessary so it’s not too rich. The brininess from the lobster is so delicious in this macaroni and cheese.
How to Cook Lobster
I used 4 lobster tails, but it’s definitely doable with 2 lobster tails. The question is: how much do you love the people coming over?! I love this recipe with 4 lobster tails because it means A LOT of lobster of everyone.
Here’s an easy way to cook the lobster:
Poach the lobster. You can cook lobster a few different ways. In this instance, I decided to poach it in salted water just until cooked. You actually want to undercook it by a bit so that it can finish cooking in the macaroni and cheese.
Remove the lobster. Using a pair of kitchen scissors, flip the lobster over to its opposite side, and slice the shell on each side. Pull the tab back and remove the lobster out.
Chop it up and proceed with the recipe!
How to Make Lobster Mac and Cheese
Then there’s a roux. A roux begins with melted butter and flour. When the two have been combined, you pour in the milk.
The milk thickens. After while, the milk will thicken as it combines with roux. A bit of whisking helps a lot!
Cool it Down a Bit. When the roux mixture cools down a bit, you add the cheese. Mix until the cheese is all melty.
Add the cooked pasta. Mix in the cooked pasta and give it a good stir.
Mix in the chopped lobster. Add the chopped lobster to the cheesy mixture and pasta. Transfer it to a baking dish and top it with the panko bread crumb mixture.
Bake until bubbly and golden brown on top!
I’m not a huge “baked macaroni and cheese” person. I usually like the creamy, stove-top version but this is with the crispy panko bread crumbs is absolutely delicious.
If you make this Lobster Macaroni and Cheese, let me know on Instagram!
What Goes Well with Lobster Mac and Cheese
The best part about this dish is that it’s great as a side dish OR as a main dish. She’s versatile! I personally like to serve this with a protein, like fish, a pot roast or roasted chicken. If you want to eat it with a side salad that’s really bright (I’m talking tons of lemon juice and red wine vinegar). OR some roasted vegetables.
Lobster Mac and Cheese recipe creamy, decadent and indulgent. This macaroni and cheese recipe has chunks of briny lobster within a creamy cheese sauce. Perfect for the holidays or any other special occasion.
Bread Crumb Topping:
¼cuppanko bread crumbs
Lobster Macaroni and Cheese:
4lobster tails, about 6 ounces total
3 1/2cupsmilk, divided
1 1/2teaspoonskosher salt
1/2teaspooncrushed red pepper
Freshly ground pepper
2cupsaged cheddar, (about 8 ounces)
1cupgouda cheese, (about 5 ounces)
1poundpasta , (I used rigatoni)
Chives, as garnish
To Make the Buttery Bread Crumbs:
To a small saucepan, set over medium heat, melt the butter. When melted, add the breadcrumbs and a pinch of salt. Mix until the breadcrumbs are thoroughly coated. Set aside.
To Cook the Lobster Tails:
Bring a pot of salted water to a medium boil (should be a chill boil, nothing too aggressive). Drop the lobster tails into the water and cook for about 1 minute, until they mostly turn opaque. They will be undercooked, but no biggie, they’ll cook more in the pasta. Run them under cold water.
Using kitchen scissors, cut the shell on both sides. Pull out the lobster meat and chop it up into bite-size pieces.
To Make the Macaroni + Cheese:
Preheat oven to 375 degrees F.
To a medium pot, set over medium heat, add the butter. When the butter has melted, add the flour and mix it together and cook the flour butter mixture for about 1 minute. Pour in the milk in two batches, stirring continuously in between additions. Cook until it thickens up, about 2 to 3 minutes. It’ll start to bubble up and thicken. Give it a good whisk and be sure to get in those corners of the pan to get any floury bits up and mixed in. It should be thick enough to coat the back of a spoon.
Turn off the heat and whisk in the kosher salt, crushed red pepper, Dijon mustard and a few rounds of pepper. Give it a taste and adjust the salt to taste. Add the grated cheeses and mix them in until they’re melted. Cover the pot with a lid and set aside.
Meanwhile, bring a pot of salted water to a boil. Cook the pasta according to the package’s instructions, about 9 minutes.
Drain the pasta and then immediately add it to the pot with the cheesy sauce, along with the reserved lobster. Mix until thoroughly combined.
Transfer to a 9 x 11-inch baking dish (or one that is comparable). Smooth it into an even layer and then top it with the reserved breadcrumbs.
Transfer it to the oven to bake for about 15 to 20 minutes, until the top is lightly golden brown.
I’m currently sipping tea, attempting to heal my sore throat that is feeling all raspy and weary. On Saturday night I went to Hollywood Horror Nights at Universal Studios and screamed like the gigantic baby that I am.
Why is that we know it’s fake but believe it’s real. Lol. Our brains are so complicated.
Monsters and gremlins jumping out at me really drained my energy too because I’m currently a lil’ bit exhausted. Luckily I healed my self with a big Cinnabon cinnamon roll and a batch full of shells I had waiting for me in the freezer.
Let’s talk about shells today. Beautiful, big, glorious shells. I honestly have no idea why I don’t make them more. Whenever I make them,I’m like, why don’t I do this needs to be on a weekly rotation.
They’re also an amazing thing to gift. If you have someone in your life who is having a surgery, is sick, having a baby, etc., this is a great thing to drop off their house. They will love you forever.
You can also make this batch and eat half and freeze half.
I spent my weekend drinking smoothies because I was gigantic idiot and hit myself in the mouth with a medicine ball (I thought it was a sandbag when I slammed it on the ground) and couldn’t eat for a few days. I could speak just fine but chewing wasn’t ok. ANYWAY, I’m back and recovered. Stupidest thing I’ve done in a long time; I’m glad I survived!
I also spent the weekend celebrating my mama’s birthday and took her to see The Waitress—which was SO good. I loved the movie but the play was WAY better so I highly recommend if it comes to your town.
Let’s talk cauliflower gnochhi. I’ve been seeing it all over the internets lately so I wanted to give it a try. I headed to my local Trader Joe’s and followed the cooking directions from Laura’s Insta Stories—not what is on the back of the bag and, to my huge surprise, it tasted pretty good!
RAMPS! So very seasonal! Their seasonality is sort of dramatic. Especially here in Los Angeles where ramps don’t grow locally.
Most ramps you’ll find in LA are from the Pacific Northwest because they need like forest-y type of terrain and they need a lot of rain and water.
They’re a spring time produce and they’re so delicious. They’re really good with so many things.
A few years ago was the first time I tried a ramp and I was, like, what is all the fuss about?!?! Well, if you’ve never had them I’ll describe them like this:
Think very garlicky but without the spice. They’re a very smooth flavor but strong. It’s hard to describe but they’re really just this delicious garlicky/onion-y type flavor but don’t feel intense or bitter or sharp. It’s smooth AF.
This meal obviously could be made without the ramps. This is a classic cacio e pepe pasta. Cacio e pepe is super easy to make. It’s all about technique tho and really the most important thing in this recipe is the pasta water and the black pepper and cheese.