You know, there’s nothing in this world that tastes as wonderful as Lobster Mac & Cheese. A plate of gourmet homemade creamy cheesy pasta tossed with Maine lobster. Heavenly. Exquisite flavor. Pure awesomeness. The ultimate comfort food. That’s it!
Several high-end restaurants in the U.S. offer this divine dish on the menu. The first time that I was served Lobster Mac & Cheese, I said “WOW, two of my favorite foods in one plate how freakin’ amazing is this!!!
Do yourself a favor and make this delish dish of lobster lusciousness very soon…
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Lobster Mac & Cheese
- Sea salt and pepper
- 1 pound elbow, shell or farfalle pasta
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup flour
- 8 ounces Gruyere, Fontina or Jack cheese, grated
- 12 ounces extra-sharp cheddar cheese, grated
- 1/2 cup of Parmesan cheese, grated
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg or a pinch of cayenne
- 1 1/2 pounds cooked maine lobster meat, (reserve any juices)
- 1 cup of Panko bread crumbs or crushed Ritz crackers.
- 1 Tablespoon fresh parsley, chopped
Preheat the oven to 375 degrees F. Grease a large casserole dish.
A great way to use left-over lobster (if that’s even possible) or how-to steam lobster’s click here… Lobster!
In a large pot, boil some water. Add the pasta and salt. Cook al-dente, according to package directions, about 6 to 8 minutes, drain well.
Meanwhile, in another large pot, (make your roux) melt 6 tablespoons of butter, whisk in the flour. Cook over low heat for 2 minutes, stirring quickly with a whisk. Still whisking, add the milk, lobster juice, and cook for a minute or two more, until thick and smooth. Turn the heat to low, whisk in all of the cheese, a little more salt & pepper, and nutmeg or cayenne. Add the cooked/drained pasta and lobster meat and mix well. Place in the casserole dish.
Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and brown. Top with fresh parsley. That’s it, simple!