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Lobster Mac and Cheese
Lobster Mac and Cheese
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Indulgent lobster mac and cheese: whole lobster, macaroni, 3 cheeses, baked in creamy sauce for ultimate comfort food.
Ingredients:
  • 1 (16 ounce) package elbow macaroni
  • 1 (2 pound) lobster, split
  • 7 tablespoons butter, divided
  • 1 small onion, diced
  • 2 cups milk
  • 1 shallot, chopped
  • 10 black peppercorns
  • 1 clove garlic, minced
  • 5 tablespoons all-purpose flour
  • 1 pound shredded Gruyere cheese
  • 3 cups shredded Cheddar cheese
  • 1 cup grated Romano cheese
  • kosher salt and pepper to taste
  • 3 tablespoons panko bread crumbs
Instructions:
  • Assemble all ingredients.
  • 1. Boil a large pot of lightly salted water. 2. Cook the elbow macaroni in the boiling water, stirring occasionally, until al dente, about 8 minutes. 3. Reserve 2 cups of hot pasta water, then drain the macaroni in a colander placed in the sink. 4. Rinse the macaroni with cold water to cool and set aside.
  • Add reserved pasta water to the pot and place lobster halves cut-side up. Bring to a boil, then simmer over medium-low heat, covered, until lobster meat is firm and opaque, approximately 3 minutes.
  • Transfer the lobster to a tray to cool for a few minutes. Once cooled, extract the meat and slice it into bite-sized pieces, setting aside the shells for later use.
  • In a saucepan over medium heat, melt 2 tablespoons of butter until sizzling. Cook and stir onions in the butter until soft and translucent, about 5 minutes. Transfer onions to a small bowl and set aside.
  • Combine the lobster shells, milk, shallot, peppercorns, and garlic in a saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes.
  • Preheat your oven to 350°F (175°C).
  • In a separate saucepan, melt the remaining butter over medium-low heat. Whisk in flour and stir until it turns a light golden brown and becomes pasty, for about 10 minutes. Strain the milk mixture through a sieve and gradually pour it into the flour mixture while whisking. Bring to a simmer over medium heat; cook and stir until the mixture thickens and becomes smooth, for 10 to 15 minutes. Remove from heat.
  • Combine the Gruyère, Cheddar, and Romano cheeses with the thickened milk mixture until they melt into a smooth and creamy sauce. Season with salt and pepper, then fold in the reserved lobster meat, onions, and macaroni.
  • Transfer the mixture to a 4-quart casserole dish and evenly sprinkle panko crumbs on top to add a satisfying crunch.
  • Bake until the sauce is bubbling and the top turns golden brown, for 8 to 12 minutes in the preheated oven.

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