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Lobster Mac and Cheese

03-25-14-lobster-mac-and-cheese-1

 

Yesterday’s impulse shopping of the day was two lobster tails – on sale for 50% off.  I looked into the case, saw lobster tails on sale and immediately knew we were going to have lobster mac & cheese for dinner tonight. They’re just not something I buy often. In fact, the last time I did buy lobster was in January 2013 – when I made a Lobster Risotto.  Time flies when you’re having fun!

That last time I was going to make a lobster mac and cheese – and changed my mind at the last minute. This time I stuck to it.

And I’m really glad I did. It was awesome!

Having lived in New England, lobster doesn’t have the same allure for me as it does for many.  It is something to be enjoyed in a lobster roll or at a long table at Woodman’s in Essex. It’s not glamorous – hence, the perfect ingredient for macaroni and cheese.

Mac & Cheese is one of those dishes I make blindfolded. I have never – ever – bought a box of the stuff. Never, ever in my life. Ever. It is made from real cheese – usually the odds and ends I have lying about in the ‘fridge. This time, however, I actually bought cheese specifically for the dish – the cheese bin in the ‘fridge needs a bit of restocking. I went with Gruyere and Colby Jack. Both mild cheeses that wouldn’t mask the mild lobster flavor.  they worked well.

And while I don’t use a recipe for dishes like this, I did reference Ina Garten’s because I’ve seen her make it on TV and it’s pretty much a classic. Very basic – just as it should be.

03-25-14-lobster-mac-and-cheese

 

Lobster Mac & Cheese

  • 1 lb shells – or your favorite macaroni
  • 1 qt milk
  • 1 cube butter
  • 1/2 cup flour
  • 6 cups grated cheese – gruyere, jack, cheddar – your choice
  • 1/2 tsp nutmeg
  • 1 1/2 lbs lobster meat or lobster/langostino mix
  • 1 1/2 cups bread crumbs
  • salt & pepper, to taste

Preheat oven to 375°.

Cook pasta according to package instructions. Drain well.

In a large pot, melt 6 tbsp of butter and add the flour. Cook over low heat. Slowly add milk and cook until thickened and smooth. Add the nutmeg and salt & pepper, as desired. Add the cheese and stir until melted and smooth.

Add the cooked macaroni and lobster and stir well. Place into casserole dish.

Melt the remaining 2 tbsp butter and mix with the bread crumbs. Sprinkle on top.

Bake for 45 minutes, or until the sauce is bubbly and the crumbs are nicely browned.

It was rich, creamy, and oh, so satisfying. Every bite was a smile.

And, it made a goodly amount. Victor and Nonna will be having it for lunch, tomorrow, and I’m sure I’ll have a bit as an afternoon snack.

Can’t wait to see those lobster tails on sale, again!

 

 

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