Lobster is an expensive ingredient, and the amount needed for this dish makes it pricey, but worth it if you're celebrating or entertaining. I bought mine from Fresh Market, drained the meat and chopped. It's so tasty all by itself, but even better in this cheesy pasta. This mac makes a ton and could easily be halved, which would help with the costly lobster!
This was a featured dish for my Christmas Eve dinner and we also had it this past weekend when my parents were in town. It pairs so well with filet and a simple salad!
Lobster Mac and Cheese
Ingredients:
Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1 Tbsp salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat (I purchased from Fresh Market, drained and chopped)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed - I pulsed mine in food processor first)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat (I purchased from Fresh Market, drained and chopped)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed - I pulsed mine in food processor first)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In another large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes or a large baking dish that have been coated with cooking spray.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In another large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes or a large baking dish that have been coated with cooking spray.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
3 responses. Leave a Comment!:
that looks delicious! might have to try!
This has my name all over it :) And I agree, all of Ina's recipes are fantastic!
Yum! This is one of my favorite comfort foods. :)
Post a Comment
Thanks for taking the time to leave me a comment. I love to hear from readers and each message means a lot to me!
I respond to questions by email. If you leave a question in your comment, please make sure to list your email address or check your profile settings to ensure that it will be visible to me. I want to be able to write you back! :)