Oh this dish is sinfully good! What could be better than a super cheesy, gooey mac & cheese made even richer and more flavorful by adding delicious lobster? This recipe is definitely not part of any healthy diet. I still make it once a year as a special treat and our friends have all fallen in love with this decadent version of the American comfort food classic.
Luxurious Lobster Mac & Cheese
Servings: 10
Active time: 45 minutes (depends how quickly you break down lobster!)
Cooking time: about 30-35 minutes
1 ½ pounds (700 g) elbow macaroni, pipe rigate or cavatappi
Kosher salt
2 ½ cups (310 g) diced, cooked lobster meat (I used 1 large and 1 small lobster, about 2.6
pounds/1.2 kilos)
1-liter whole milk
6 tablespoons (90 g) unsalted butter
½ cup (75 g) all-purpose flour (T65 in France)
4 cups (260 g) grated Gruyère cheese
2 cups (140 g) grated extra-sharp (mature) cheddar cheese
1 cup (110 g) grated Fontina cheese (or use raclette cheese in France)
½ teaspoon ground black pepper
½ teaspoon ground nutmeg
Topping:
1 ¼ cups (115 g) fresh bread crumbs (or use Panko)
2 tablespoons (28 g) melted butter
1 tablespoon chopped parsley leaves
Preheat the oven to 375° F (190° C). Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well.
While the pasta is cooking, shell the cooked lobster and cut the meat into 1/2-inch (1-cm) chunks. Set aside.
In a medium saucepan, heat the milk over medium heat – don’t allow it to boil. In the large pot you cooked the pasta in, melt the 6 tablespoons of butter over low heat. Add the flour and whisk for 1 minute. Pour in the hot milk and continue whisking over low heat for 2 minutes or until smooth and slightly thickened.
Take the pot off the heat, add the grated cheeses, ground black pepper, ½ tablespoon
Kosher salt and the ground nutmeg. Stir until the cheese melts almost completely and there is a thick sauce. Add the pasta and chunks of lobster and stir until fully coated with the sauce. Pour evenly into the large baking dish.
In a small bowl, combine the breadcrumbs with the melted butter and chopped parsley, breaking up any clumps. Sprinkle evenly over the pasta. Bake for 30-35 minutes until the sauce is bubbly and the breadcrumbs are browned on top. Serve hot. The dish can be assembled a day ahead and cooked just before serving.
And bon appétit!
Adapted from Ina Garten’s Barefoot Contessa: Foolproof
