Description
Lobster Mac and Cheese filled with succulent lobster chunks, creamy cheese sauce, and decadent pasta. Indulge in comfort food bliss!
Ingredients
Scale
- 1 pound (454g) elbow macaroni or cavatappi pasta
- 4 tablespoons (57g) unsalted butter, plus 2 tablespoons for topping
- 1/4 cup (31g) all-purpose flour
- 3 cups (710ml) whole milk
- 1 cup (240ml) heavy cream
- 8 ounces (227g) sharp cheddar cheese, freshly grated
- 4 ounces (113g) Gruyère cheese, freshly grated
- 2 ounces (57g) Parmesan cheese, freshly grated
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 pound (454g) cooked lobster meat, cut into chunks (approximately meat from 2 small lobsters)
- 3/4 cup (75g) panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Step 1: Prepare the Pasta and Lobster Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Bring a large pot of water to a rolling boil, add 1 tablespoon of salt, and cook the pasta for 2 minutes less than the package instructions indicate. You want it slightly underdone as it will continue cooking in the oven. Drain the pasta well but do not rinse. If you’re cooking fresh lobsters, steam or boil them until just cooked, about 8-10 minutes, then remove the meat and cut into bite-sized chunks. Set aside both pasta and lobster.
- Step 2: Create the Cheese Sauce In a large, heavy-bottomed saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a smooth paste. Gradually pour in the warm milk and cream, whisking constantly to prevent lumps from forming. Continue cooking and stirring for 5-7 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat and add the mustard powder, cayenne (if using), and a pinch of salt and pepper.
- Step 3: Add the Cheese Add the grated cheeses to the sauce one handful at a time, stirring until completely melted before adding more. This gradual addition prevents the sauce from becoming grainy or separating. Reserve about 1/4 cup of the cheese mixture for topping. Taste and adjust seasoning as needed – the sauce should be rich and flavorful but not overwhelmingly salty, as the lobster will add natural sweetness and salinity.
- Step 4: Combine and Bake Gently fold the cooked pasta into the cheese sauce, ensuring each piece is well coated. Then carefully fold in about three-quarters of the lobster meat, being careful not to break up the chunks. Transfer the mixture to your prepared baking dish. Arrange the remaining lobster pieces on top for visual appeal. In a small bowl, mix the panko breadcrumbs with the remaining 2 tablespoons of melted butter and the reserved cheese. Sprinkle this mixture evenly over the top of the casserole.
- Step 5: Bake to Perfection Bake the Lobster Mac and Cheese for 25-30 minutes, until the top is golden brown and the edges are bubbling. For an extra-golden crust, you can place it under the broiler for the last minute or two, watching carefully to prevent burning. Allow the dish to rest for 5-10 minutes before serving, which helps the sauce set slightly and makes serving easier. Garnish with freshly chopped parsley for a pop of color and freshness.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
- Sugar: 5g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg