Lobster Mac and Cheese

Lobster Mac and Cheese Recipe
Photo: Jennifer Davick; Styling: Jan Gautro
This recipe debunks the myth that seafood and cheese don’t belong together. The richness of the lobster marries well with the zesty Cheddar and mellow Gruyčre.

Yield:

8 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 50 Minutes

Ingredients

16 ounces corkscrew pasta
6 tablespoons melted butter, divided
2 large garlic cloves, minced
1/2 cup finely chopped red onion
1/4 cup all-purpose flour
3 cups whole milk, at room temperature
1 1/2 cups (6 ounces) grated sharp Cheddar cheese
1 1/2 cups (6 ounces) grated Gruyčre cheese
1 tablespoon Dijon mustard
1/2 cup minced fresh chives
1/8 teaspoon cayenne pepper
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound coarsely chopped cooked lobster meat
2 cups oyster crackers, crushed

Preparation

1. Cook pasta until al dente according to package directions. Drain, rinse with cold water, and drain again.

2. Place 4 tablespoons melted butter in a saucepot over medium-low heat. Add garlic and onion; cook 5 minutes or until onion is softened. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.

3. Remove from heat, and whisk in cheeses and next 3 ingredients. Stir in 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Fold in pasta and lobster. Pour into a greased 3-quart baking dish.

4. Combine crushed crackers and remaining 2 tablespoons melted butter. Stir in remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Sprinkle over casserole. Bake at 375° for 30 minutes or until crust is crisp and sauce bubbles. Let stand 5 minutes before serving.

Note:

October 2010
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