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:
- 1/2 pound large shells
- 2 cups whole milk
- 4 tbsp unsalted butter, divided
- 4 tbsp flour
- 2 cups grated gruyere cheese
- 1 cup grated extra-sharp cheddar
- kosher salt and freshly ground black pepper
- 1/4 teaspoon nutmeg
- dash cayenne pepper
- 3/4 pound cooked lobster meat
- 3/4 cup panko breadcrumbs
Here’s what I did:
- Preheat oven to 375 and bring a large pot of water to a boil. Add the pasta and cook to al dente, a couple minutes shy of package directions.
- Meanwhile, in a large pot, melt 4 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.
- Add the cheeses and melt until smooth. Taste for salt, it may need a little more.
- Add the cooked pasta and lobster and stir well. Place the mixture into baking dishes.
- Melt 1 tablespoon of butter in the micro. Combine with the panko and top the pasta with the breadcrumbs.
- 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.