Lobster Mac and Cheese
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?
Servings: 4
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
- ¼ cup flour
Dairy
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded monterey jack
- 1 cup Havarti cheese
- 1 cup Parmesan Cheese
- 2 tbsps sour cream
- 2 cups heavy cream
- 2 cups whole milk
- ¼ cup butter
Produce
- 1 tablespoon 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
- ¼ 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.
Notes
Lobster Tips: Do not overcook the lobster. Cook just until opaque and fold it in at the end so the residual heat finishes it gently.
Cheese Pairing: Gruyère and fontina melt beautifully and complement the sweetness of lobster without overpowering it.
Substitution: Langoustine tails or large shrimp can be substituted if lobster is unavailable.
Storage: Best eaten fresh. Refrigerate leftovers up to 2 days. Reheat gently with a splash of cream.
Nutrition
Calories: 1708kcal | Carbohydrates: 105g | Protein: 71g | Fat: 110g | Saturated Fat: 68g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 404mg | Sodium: 1712mg | Potassium: 845mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3695IU | Vitamin C: 2mg | Calcium: 1419mg | Iron: 3mg
