Lobster Mac and Cheese

After a week of watching what I eat and what I spend, I thought this would be the ultimate rebellion. I’m not one of those people that goes bananas over lobster, but c’mon — lobster mac and cheese?! Yes, please. AND, if you can get a lovely man to pick the lobster meat from the shell, it’s a ridiculously easy dish to make.

Lobster Mac and Cheese
serves 3-4 / adapted from this recipe

Here’s what I used:

• Kosher salt
• Vegetable oil
• 1/2 pound large shells (I like Prince)
• 2 cups whole milk
• 4 tablespoons unsalted butter, divided
• 2-3 tablespoons flour
• 2 cups grated gruyere cheese
• 1 cup grated extra-sharp cheddar
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg
• 3/4 pound cooked lobster meat
• 3/4 cup panko breadcrumbs

Here’s what I did:

1. Preheat oven to 375 and bring a large pot of water to a boil. Add the pasta and cook to al dente, about 8 minutes.
2. Meanwhile, in a large pot, melt 3 tablespoons of butter. Sprinkle in the flour and whisk together for about 2 minutes to make a roux. When you add the flour, put the milk in the microwave for 1 minute to warm it up. After the flour is cooked a bit, whisk in the milk. Season with the sauce with salt, pepper, and nutmeg. Over low-medium heat, thicken the sauce.
3. Add the cheeses and melt until smooth. Taste for salt, it may need a little more.
4. Add the cooked pasta and lobster and stir well. Place the mixture into baking dishes.
5. Melt 1 tablespoon of butter in the micro. Combine with the panko and top the pasta with the breadcrumbs.
6. Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on the top. Stick your face in it and go to the gym.

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