Lobster Mac & Cheese
Mac & Cheese on its own has got to be one of the most popular comfort dishes of all. However, once you lace up that rich creamy sauce with flecks of lobster, it becomes an indulgence almost impossible to resist. This recipe has just the right balance of seafood, sauce and pasta.
Lobster Mac & Cheese Recipe
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(Serves 4-6)
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Ingredients
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2 lbs cooked Lobster Meat (I use primarily tail meat for this dish cut into ½ in chunks)
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2 lbs Elbow Macaroni
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1 Quart of Whole Milk
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1 Cup Grated Swiss Cheese
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1 Cup Grated Cheddar Cheese
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1 Cup Grated American Cheese
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½ Cup Freshly Grated Parmesan Cheese
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2 Cups Fresh Bread Crumbs
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½ Cup All Purpose Flour
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Salt and Pepper (to taste)
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Nutmeg for Grating
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Instructions
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Cook the elbow macaroni to about ½ of the time on the instructions (you want it to finish cooking in the dish so it does not become mushy) and allow to cool.
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In a deep saucepan, melt the stick of butter over a gentle heat.
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Once it is melted add the flour and whisk until it loses any lumps.
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Cook the flour and butter mixture over a gentle heat until the smell of raw flour disappears (usually a minute or so). This is called a roux and will thicken the sauce.
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Add the milk in small batches to the roux, whisking all the time so that there are no lumps.
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Once all the milk is added, continue to stir until it becomes a smooth white sauce.
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Add half of all the cheese (EXCEPT the Parmesan), and combine well with the sauce until it becomes smooth once more.
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Season to taste with salt and pepper.
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Add a grating of nutmeg to the sauce and allow to cool.
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Mix the cooked lobster meat and elbow macaroni, and layer in a large baking dish.
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Mix together the breadcrumbs and the remaining cheese.
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Pour the sauce over the lobster and macaroni mixture and top with the mix of breadcrumbs and cheese.
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Sprinkle over the Parmesan cheese.
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Bake in an oven pre-heated to 350 degrees Fahrenheit for 20 minutes.
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