Lobster Mac and Cheese Recipe
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.
Servings: 6 TO 8
Cost: $20
Ingredients
Bread Crumb Topping:
- ¼ cup panko bread crumbs
- 2 tablespoons unsalted butter
- Pinch kosher salt
Lobster Macaroni and Cheese:
- 4 lobster tails about 20 ounces total
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 1/2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teapsoon onion powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper
- 2 teaspoons Dijon mustard
- Freshly ground pepper
- 2 cups aged cheddar (about 8 ounces)
- 1 cup gouda cheese (about 5 ounces)
- 1 pound pasta (I love rigatoni or cavatappi)
- Chives as garnish
Instructions
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:
- Prep an ice bath: a bowl of water with a few handfuls of ice. 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 2-3 minutes, until they mostly turn opaque. Plunge them into the ice 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 half of the macaroni to a 9 x 11-inch baking dish (or one that is comparable). Add a handful or two more of reserved cheese. Top it with the remaining macaroni. 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.
Notes
Equipment:
Le Creuset Dutch Oven | Silicon Spatulas | Small Saucepan |
Nutrition
Serving: 6g | Calories: 425kcal