Lobster Mac and Cheese

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 Coastal Living

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Recipe Time

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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. 1. Cook pasta until al dente according to package directions. Drain, rinse with cold water, and drain again.
  2. 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. 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. 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.
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