Lobster Mac and Cheese
This lobster mac and cheese is rich, creamy, and loaded with tender chunks of lobster. The recipe is carefully balanced to complement the lobster’s sweet and delicate flavor without overpowering it. Serve it as a main dish for the ultimate comfort meal, or as a side dish that is sure to wow a crowd.
Ingredients
- 1 ¼ lbs cooked lobster meat, cut into large chunks (about 4 to 5 whole live lobsters)
- 1 lb (454 g) short-cut pasta (I recommend cavatappi, tortiglione, or macaroni)
- 1 Tbsp extra virgin olive oil
- 1 large shallot, peeled and finely diced
- 1 large clove of garlic, peeled and finely minced
- 8 Tbsp (1 stick) unsalted butter
- ½ cup all-purpose flour (spooned and leveled)
- 4 cups whole milk
- 1 ½ tsp kosher salt (plus more to taste; I use Diamond Crystal)
- ½ tsp ground black pepper
- ½ tsp ground dry mustard
- Heaping ⅛ tsp ground nutmeg
- 3 cups Gruyère cheese, shredded (tightly packed)
- 3 cups sharp white cheddar cheese, shredded (tightly packed)
For the Topping
- 2 Tbsp unsalted butter, melted
- 1 cup panko breadcrumbs
- Fresh parsley, finely chopped
Instructions
- Preheat the oven to 375℉.
- In a medium saucepan, warm the milk over low heat until tepid. (Be careful not to let it boil or scorch.)4 cups whole milk
- For the pasta, bring a large pot of salted water to a boil (I use 4 quarts of water mixed with 2 Tbsp of Diamond Crystal kosher salt). Do not cook the noodles just yet.
- In a large pot or Dutch oven set over medium-low heat, combine the olive oil and diced shallot. Cook until the shallot is softened but not browned (about 2 to 3 minutes).1 Tbsp extra virgin olive oil1 large shallot, peeled and finely diced
- Add in the minced garlic and cook just until fragrant (about 1 minute).1 large clove of garlic, peeled and finely minced
- Add in the butter and heat until it is melted and begins to bubble.8 Tbsp (1 stick) unsalted butter
- Stir in the flour and cook for 2 minutes, stirring constantly.½ cup all-purpose flour
- Pour in the tepid milk in a slow but even stream, stirring constantly with a wooden spoon to help prevent lumps from forming. (You can also use a wire whisk for this part, but be careful not to scrape or damage your pot.)
- Continue to cook the sauce, stirring constantly, until it thickens slightly and coats the back of a spoon when removed from the mixture.
- Once thickened, stir in the salt, pepper, dry mustard, and nutmeg. Remove the pot from the heat.1 ½ tsp kosher salt½ tsp ground black pepper½ tsp ground dry mustardHeaping ⅛ tsp ground nutmeg
- Stir in the shredded cheeses, cover, and set the sauce aside.Pro tip: At this point, taste the sauce and add in more salt if needed, keeping in mind that the type and brand of cheese you use will have different levels of salt.3 cups Gruyère cheese, shredded3 cups sharp white cheddar cheese, shredded
- Add the noodles to the boiling water and cook them according to the package instructions.1 lb (454 g) short-cut pasta
- Drain the cooked noodles and stir them directly into the cheese sauce. Gently fold in the lobster meat. Set aside.1 ¼ lbs cooked lobster meat, cut into large chunks
- In a medium bowl, whisk together the melted butter and panko breadcrumbs.2 Tbsp unsalted butter, melted1 cup panko breadcrumbs
- Spoon the lobster mac and cheese mixture into a large oven-proof baking dish or 6 individual au gratin dishes. Sprinkle the buttered breadcrumbs evenly over the top.
- Bake in the center of the preheated oven until the sauce is bubbly and the top turns a nice golden brown (about 30 to 35 minutes).
- Sprinkle with fresh chopped parsley, as desired, and serve immediately.Fresh parsley, finely chopped
Nutrition
Calories: 1164kcal | Carbohydrates: 82g | Protein: 61g | Fat: 65g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 296mg | Sodium: 1594mg | Potassium: 740mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1866IU | Vitamin C: 1mg | Calcium: 1205mg | Iron: 2mg