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Lobster Mac & Cheese Recipe by Mr. Make It Happen
Introduction:
In the realm of comfort foods, few dishes can rival the irresistible allure of macaroni and cheese. Its creamy, cheesy goodness has been a staple on dinner tables for generations, satisfying cravings and warming hearts with every spoonful. But what happens when you take this beloved classic to the next level? Enter lobster mac and cheese – a decadent marriage of tender lobster meat, rich cheese sauce, and perfectly cooked pasta. This culinary masterpiece elevates comfort food to new heights, offering a luxurious twist that delights the senses and leaves a lasting impression.
The Perfect Fusion:
Mr. Make It Happen
Lemon Bae Seasoning
Lobster mac and cheese seamlessly blends the elegance of seafood with the comforting familiarity of macaroni and cheese. The succulent chunks of lobster add a touch of opulence, infusing the dish with a delicate sweetness and a hint of the ocean. As you take a bite, the tender lobster meat melds effortlessly with the creamy cheese sauce, creating a symphony of flavors that dance on your palate.
The Cheese Factor
At the heart of any great mac and cheese lies the cheese sauce, and lobster mac and cheese is no exception. While traditional recipes often call for cheddar or American cheese, the possibilities are endless when it comes to crafting the perfect cheese sauce for this indulgent dish. Gouda, Colby Jack, and Parmesan are just a few of the cheeses that can elevate the flavor profile, adding depth and complexity to every spoonful.
Perfecting the Pasta:
While any pasta shape can be used in lobster mac and cheese, certain varieties lend themselves particularly well to this dish. Elbow macaroni is a classic choice, offering the perfect balance of texture and surface area to hold onto the creamy cheese sauce. However, feel free to get creative with your pasta selection –, Cavatappi, is my personal favorite choice when making this dish and that’s what I am going with today.
Mr. Make It Happen
2pc. Hybrid Skillet
Once the prep work is complete, it’s time to cook! First things first, you’re going to want to either use pre-cooked lobster from the store or grab some lobster tails. Today, I am using both. Boil the lobster tails in salted water until the tails curl and turn bright orange. Remove and chop the meat.
Next, it’s time for the roux. Melt some butter and cook your shallot and garlic. Add the lobster base and mix to combine. Next, add all-purpose flour (this will be the thickening agent, effectively creating the “roux”). Cook this for 1-2 minutes and then deglaze with dry white wine or sherry (use seafood or chicken broth if you’re not into using wine). Whisk this mixture thoroughly and bring to a simmer – and then add in your cream. Bring to a boil and then reduce to a simmer.
After you reduce the heat, begin to slowly incorporate your cheese. Once the cheese mixture reaches your desired consistency (the more you add, the thicker it will get) season to taste. It’s important to season to taste AFTER adding your cheese because cheese tends to have a relatively high sodium content and you run the risk of it being too salty if you don’t follow this order. I like to add a little diced parsley for a pop of color, but that’s optional.
Once your cheese sauce is perfect, add in the lobster. I like to reserve a bit of lobster meat to add on top right before the final layer of cheese when the dish is about to hit the oven (just so you can see the lobster peeking out from under the melted cheese during the final presentation)
Last but not least, add in that cooked pasta (that you boiled in salted pasta water). Mix to combine and add to your baking dish. Top with one last layer of cheese, cuz why the hell not and then into the oven at 375 for about 20 minutes. I also like to add the tail end of the lobster tail to the dish for added presentation.. but again, optional.
Conclusion
Lobster mac and cheese is more than just a meal – it’s a culinary experience that celebrates the marriage of indulgence and comfort. With its rich, creamy cheese sauce and succulent lobster meat, this dish embodies the epitome of luxury, yet remains accessible enough to grace any dinner table. So why not treat yourself and your loved ones to a taste of extravagance with lobster mac and cheese? After all, life’s too short not to indulge in the finer things.
Print & Download Recipe
Lobster Mac and Cheese
Equipment
- 4-6 Small Mixing Bowls
- 1 Large Mixing Bowl
- 1 Mr. Make It Happen Skillet or preferred cooking skillet
- 1 Whisk
- 1 Boiling Pot
Ingredients
Seafood
- 4 Lobster Tails
Dry Ingredients
- 1 lb Cavatappi or Elbow Mac noodles
- 1/4 cup flour
Dairy
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded monterey jack
- 1 cup Havarti cheese
- 1 cup Parmesan Cheese
- 2 tbsps sour cream
- 2 cups heavy cream
- 2 cups whole milk
- 1/4 cup butter
Produce
- 1 tbsp garlic paste or fresh garlic
- 1 diced shallot
Seasonings
- 2.5 oz Boursin Garlic and Herbs
- 2 tsps Better than bouillon lobster base, or chicken/veggie etc
- onion powder, to taste
- garlic powder, to taste
- cayenne pepper, to taste
- cajun seasoning, to taste
Wet Ingredients
- 1/4 cup dry white wine, optional – swap for chicken stock
Instructions
- First things first, you’re going to want to either use pre-cooked lobster from the store or grab some lobster tails. Today, I am using both.
- Boil the lobster tails in salted water until the tails curl and turn bright orange.
- Remove and chop the meat.
MAKING THE ROUX
- Next it’s time for the roux. Melt some butter and cook your shallot and garlic.
- Add the lobster base and mix to combine.
- Next, add all purpose flour (this will be the thickening agent, effectively creating the “roux”).
- Cook this for 1-2 minutes and then deglaze with dry white wine or sherry (use seafood or chicken broth if you’re not into using wine).
- Whisk this mixture thoroughly and bring to a simmer – and then add in your cream. Bring to a boil and then reduce to a simmer.
Cheese Sauce
- After you reduce the heat, begin to slowly incorporate your cheese.
- Once the cheese mixture reaches your desired consistency (the more you add, the thicker it will get) season to taste.
- It’s important to season to taste AFTER adding your cheese because cheese tends to have a relatively high sodium content and you run the risk of it being to salty if you don’t follow this order.
- I like to add a little diced parsley for a pop of color, but that’s optional.
- Once your cheese sauce is perfect, add in the lobster.
- I like to reserve a bit of lobster meat to add on top right before the final layer of cheese when the dish is about to hit the oven (just so you can see the lobster peeking out from under the melted cheese during the final presentation)
- Last but not least, add in that cooked pasta (that you boiled in salted pasta water).
- Mix to combine and add to your baking dish.
- Top with one last layer of cheese, cuz why the hell not and then into the oven at 375 for about 20 minutes.
- I also like to add the tail end of the lobster tail to the dish for added presentation.. but again, optional.
