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The ultimate decadent comfort food. This rich and creamy baked mac and cheese is loaded with sweet, tender chunks of lobster meat and topped with a crunchy panko crust. A truly special meal for any occasion.
For 4 servings
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the elbow macaroni for 1-2 minutes less than the package directions for al dente. Drain immediately and set aside.
While the pasta cooks, prepare the cheese sauce. In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the minced shallot and cook for 2-3 minutes until softened and fragrant.
If using, pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook for 1 minute until the wine has mostly evaporated. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to form a blond roux.
Gradually pour in the warm milk while whisking continuously to prevent lumps. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring often, until it has thickened enough to coat the back of a spoon.
Remove the pot from the heat. Add the shredded Gruyère and cheddar cheese in handfuls, stirring until each addition is fully melted before adding the next. Once all the cheese is incorporated and the sauce is smooth, stir in the dry mustard, paprika, nutmeg, salt, and pepper.
Gently fold the cooked macaroni and chopped lobster meat into the cheese sauce until everything is evenly coated. Pour the mixture into a 2-quart baking dish or an 8x8 inch pan and spread evenly.
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The ultimate decadent comfort food. This rich and creamy baked mac and cheese is loaded with sweet, tender chunks of lobster meat and topped with a crunchy panko crust. A truly special meal for any occasion.
This new_england recipe takes 65 minutes to prepare and yields 4 servings. At 939.15 calories per serving with 50.72g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
In a small bowl, melt the remaining 1 tablespoon of butter. Add the panko breadcrumbs and toss to coat. Sprinkle the buttered panko evenly over the mac and cheese.
Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp. Let it rest for 5-10 minutes before serving. Garnish with fresh chives.
Experiment with different melting cheeses. Fontina, Gouda, or white cheddar can be used in place of or in combination with the Gruyère and cheddar.
Incorporate other seafood like cooked shrimp or crab meat along with the lobster for a seafood mac and cheese.
Mix 1 tablespoon of chopped fresh parsley into the panko breadcrumb topping for added color and fresh flavor.
For a quicker meal, skip the baking step. After combining the pasta, lobster, and sauce, serve it directly from the pot, topped with the toasted panko (toast separately in a dry skillet until golden).
Both lobster and cheese are packed with high-quality protein, which is essential for building and repairing tissues, including muscle.
The significant amount of milk and cheese in this recipe provides a good source of calcium, a mineral vital for strong bones and teeth.
Lobster is a good source of important minerals like zinc, which supports the immune system, and phosphorus, which works with calcium for bone health.
A serving of this lobster mac and cheese contains approximately 750-850 calories, depending on the exact ingredients used. It is a rich and decadent dish best enjoyed as a special treat.
While delicious, lobster mac and cheese is high in calories, saturated fat, and sodium, so it's not considered a health food. However, it does provide significant protein from the lobster and cheese, and calcium from the dairy.
Yes, you can use frozen cooked lobster meat. Make sure to thaw it completely in the refrigerator overnight and pat it very dry with paper towels before chopping and adding it to the sauce to avoid watering it down.
A grainy sauce is usually caused by two things: the heat being too high when the cheese is added, which causes the proteins to curdle, or using pre-shredded cheese, which has starches that prevent smooth melting. Always remove the sauce from the heat before stirring in freshly shredded cheese.
You can assemble the mac and cheese (without the panko topping) up to one day in advance. Cover and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then add the panko topping and bake as directed, possibly adding 5-10 minutes to the baking time.
Since the dish is very rich, it pairs well with simple, light sides. A crisp green salad with a vinaigrette, steamed asparagus, or roasted broccoli are excellent choices to balance the meal.