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Lobster Mac & Cheese

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…

Bon Appétit!

*Now, please don’t forget to show “Baked in Maine” some LOVE by subscribing to e-mails to receive my new posts. Oh, and I’m going to do another GIVE-AWAY next week!!! So, lovely fans, please tell me in the comments section below what YOU want… Do you prefer a best-seller famous chef Amazon cookbook, a Maine cookbook (Maine author!), a Baked in Maine t-shirt or Baked in Maine apron? FREE stuff!

 

 

Lobster Mac & Cheese

Ingredients:

  • 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

Directions:

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!

Enjoy!


 

How to Steam Lobster and Clams:

Nothing says summer-time in Maine like steamed lobster and clams. Cooking and eating succulent sweet lobster, dripping in melted butter is a favorite summer ritual. Tourists and locals alike love to drive to the Maine Coast to enjoy Maine’s world- famous crustacean. Remember this… You haven’t really lived until you’ve cooked, cracked open, and eaten a luscious lobster or tasted a mouth-watering briny clam. If you think that you can’t cook a lobster, it’s easy. I’m here to help. PS. We have a more humane way of steaming lobster to share with you. So, go get some Maine lobster’s, steamer clams, and real butter. Call a few friends. Roll-up your sleeves and let’s get started!

Bon Appétit!

Do you have a favorite lobster story or recipe? Please let us know about it in the comments below.

 

This is a photo taken at the famous Mount Desert Island or Bar Harbor. These icy cold waters off the Coast of Maine are where the world’s finest lobster come from.

Two lobster boats near Five Islands. One of Maine’s best kept secrets….

 

I love this photo!

 

Live Maine Lobster’s swimming around the tank. Note the blue bands on the claws used to keep them from attacking with those huge delicious claws! He’s a handsome boy!

 

3 lobsters in a pot just starting to steam, notice how they seem to be asleep. Cooking with this method (instead of live boiling) is much less traumatic for all. Just like falling asleep in a relaxing warm bath….

No more kicking and screaming lobsters (or people) boiling live lobsters, isn’t so pretty.

 

Melt some butter on low and skim the white foamy cream off the top. To make clarified butter.  Oh yeah!

 

Clarified butter. Yum.

 

* To steam clams. Toss clean, well rinsed, clams into a large pot with about 2″-3″ of water, cover and steam for about 5 minutes or until the clams shells open. You can get fancy and add a cup of wine or beer to the water first. *We’ll cook some muscles (in a delicious broth!) for you soon.

“Colonists of early New England learned to dig for clams from the Native Americans. It was a practice that was looked down upon until they were forced to eat clams due to imminent starvation. Pits were dug and layered rocks and heated with fire. Seaweed was then placed on top of the rocks and then layered with clams to bake, covered with more seaweed. Traditionally only clams were used. The addition of potatoes, corn, lobster and other items came much later. By the mid 1800s, the clambake became a favorite seaside social gathering. ” ~ Jose Andres

 

 

Another handsome boy! Little David can eat 1 dozen clams. Seriously.

 

    Serve lobster and clams with corn on the cob and maybe some small red potatoes. (All steam in 15 minutes!)

 

 

FYI. If you (somehow) end up with any leftover cooked lobster meat, chop it up, mix in some mayo, and serve it with a little shredded lettuce on a buttered and toasted hot dog roll to make a lobster roll at home. My favorite sandwich in the whole world.

 

Ingredients:

Maine lobsters, 1 or 2 lobsters per person

Little neck or Steamer Clams 1/2 lbs. per person

Un-salted Butter, no substitute, 1/2 lb.

lemon

sea salt

 

Directions for Steamed Lobsters:

* All you need is a good size pot, water, salt (preferably sea salt), unsalted butter, and the Maine ingredient-fresh lobsters. Make sure you pick out a feisty lobster. The feistier the better. The more it kicks, the better it tastes. It’s best to cook lobsters the day you get them. You can keep a hard-shell lobster alive for a day or two your refrigerator. We prefer steaming lobster because steaming lobster keeps it tender and preserves the delicate ocean- fresh taste of lobster.

Here’s a more humane way to cook live lobsters courtesy Laurier St. Pierre:

Fill a large covered pot so that water comes up sides about 2-3 inches. Add sea salt, 1 teaspoon or so.

Add lobsters, cover and steam no more than 3 at a time. Bring the water and lobsters to a rolling boil over high heat. Bring to a boil (as quickly as possible) and start the timer. I would say 15 minutes for 3 1/2 lb. lobsters.

Or use this formula 8 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. See chart below for approximate cooking times. Turn the heat down a bit if the water starts to bubble over… Just don’t over cook!

 

Steaming Lobster: 

Lobster Weight: Cooking Times:

1-1/4 lbs. 7-8 minutes each
1-1/2 lb. 8-10 minutes each
2 lbs. 11-12 minutes each
2-1/2-3 lb. 12-14 minutes each
5 lb. 20-22 minutes each

Lobsters are done when the outer shell is bright red and when the meat is white, and firm. Don’t over-cook your lobsters, they’ll be chewy. Carefully remove lobsters from the pot with tongs. Note: Your lobsters will continue to cook a little after you take them out of the pot. Now just melt the butter. You can get fancy and add a little lemon juice in your butter. Life is good!

Enjoy!

How to Make: A Maine Lobster Roll Recipe

Today we’re going to learn how to make a wicked-good, old fashioned, “Maine Lobster Roll.” Just like the mouth-watering lobster rolls that you buy for $15.00 ea. on the Maine Coast. Honestly, there’s nothing quite like the fresh ocean flavor of sweet, luscious lobster in the whole wide world. If you’re lucky enough to live in Maine, homemade lobster rolls will be easy to make. If you’re from away, we’ll teach you how its done. No problem.

Bon Appétit!

A delicacy like no other. The Maine lobster roll. We’ll be making buttery, crisp seafood deliciousness. AND we will NOT be adding any silly and unnecessary ingredients in our lobster rolls like celery or tarragon. Yes, I like them both. But it just isn’t right. So please, don’t do it!

I know, I sound ridiculously excited here BUT the truth is…. I LOVE lobster and I know what I’m talking about. YUM!

Next post, we’ll be steaming scrumptious lobster and clams. So stay tuned…

 

Maine Lobster Roll

 

Ingredients:

(Enough for six lucky people!)

 

 

  • 6 Maine lobster’s, steamed and picked of meat.

  • 6-8 tablespoons Helman’s mayonnaise

  • 4-5 tablespoons butter, room temperature

  • 6 hot dog buns, New England style (split-top)

  • 1/2 head iceberg lettuce, shredded and diced (optional)

  • A dash of lemon juice and nothing else. I mean it!

    •  

     

    Directions:

    First of all, purchase 6 live Maine lobsters (cooked) or if you’re rich and/or lazy you can buy  apx. 24 oz. of clear lobster meat.

    *If you’re cooking your own lobsters. Here’s the humane way, courtesy of my friend Larry. Just get a BIG pot with a cover. Fill with about 5″ of water. Add the lobsters and bring to a boil. Steam for 15 minutes. The lobsters will fall painlessly asleep this way. Remove the lobsters with tongs and let cool before cracking them open (with nut crackers). Contact me if you need any help with that. Seriously.

     

    1. Combine the lobster meat and mayonnaise in a medium bowl. I recommend  Helman’s or Best Food mayo, it’s thick and rich.

    2. Season to taste with salt and pepper.

    3. A dash of lemon juice (optional)

    4. Butter the sides of your hot dog rolls.

    5. Heat medium skillet over medium high heat.

    6. Place butted rolls in the skillet; cook until golden brown, about 2 min. per side.

    7. Fill bottoms with a little lettuce, then the lobster mixture, serve immediately with french fries,  potato chips and a side of cole slaw.

    8. Ice cold beer is optional but highly recommended.

     

    ENJOY!