Lobster Mac and Cheese was another dish we served at New Year’s Eve and it was a hit. We updated the classic comfort dish by adding in fresh lobster and topping with panko crumbs. This dish also freezes and reheats well, perfect for lunches during the work week. The recipe is a little intensive and takes some time, but the results are worth the effort.
- 4 cups of macaroni (or large shell pasta)
- 4 cups of milk
- 8 tbsps of butter
- 1/2 flour
- 4 cups of Gruyere cheese, grated
- 2 cups of sharp cheddar cheese, grated
- 1/2 tsp of ground black pepper
- 1 1/2 pounds of cooked lobster (Two 1 and 1/2 lb fresh lobsters)
- 1 1/2 cups of panko crumbs
- Sea salt to taste
- 1 tbsp of vegetable oil
- Preheat oven to 375 degrees
- Cook the fresh lobsters, take apart, chop roughly and set aside
- Cook the pasta as directed on the package, grate cheese and set aside
- In a small saucepan, heat the milk without boiling it
- In another large pot, melt the butter, add in the flour while whisking, cook for 2 minutes
- Continue to whisk and add in the heated milk, continue to whisk until the sauce is smooth and thickens, remove from heat
- Add in the salt, cheese pepper and stir until the cheese is melted, then add in the cooked pasta, lobster and stir together
- Pout the entire cheesy pasta mixture into a casserole dish, top with panko crumbs and bake for 30-35 minutes
- The pasta will continue to cook in the oven, so initially, cook it a little more al dente than preferred
Step by Step Photos
Boil and prepare fresh lobster
Remove lobster meat from shell
Roughly chop the lobster meat
Cook the pasta
Melt the butter
Whisk flour into butter
Add in heated milk
Remove from heat, add in salt, pepper and grated cheese
Stir cheesy mixture until smooth, add in cooked pasta, lobster and stir together
Transfer everything to a casserole dish, top with panko crumbs and bake for 30-35 minutes at 375 degrees
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