lobster mac n' cheese.
By now you have probably heard (several times) about how much we love seafood, and in particular, lobster. We were given some lobster by a colleague from PEI and decided to add it to J's homemade mac n' cheese recipe. His dish is already so rich, creamy, and delicious, but then including the lobster added another layer of indulgence. We served this for NYE (and thankfully our food photography has gotten better since!) but we have had several people ask us for the recipe so we thought we'd share. If you have a potluck, celebration, or just need an excuse to enjoy some [upscale] comfort food, you have to try this lobster mac n' cheese!
1 - 2 cups of lobster (chunks)
2 cups of uncooked pasta
½ cup of all-purpose flour
½ cup of bread crumbs
1 cup of sour cream
½ cup of butter (cubed)
8 ounces of process cheese (cubed)
2 cups of shredded cheddar cheese
¼ cup of grated Parmesan cheese
½ tsp of salt
½ tsp of ground mustard
½ tsp of pepper
- COOK THE MACARONI. The first step is to cook the pasta as per the directions. While the pasta boils, preheat the oven to 350 degrees.
This dish is most often made with elbow macaroni, but I actually prefer cavatappi. The long, spirally noodles make the pasta much hardier and hold the cheese very well.
- GET SAUCY. In a large pot, start the roux for the dish - a thickener for sauces that combines equal parts butter and flour. To create the roux, melt the butter cubes and slowly stir in the flour until smooth.
Once smooth, gradually stir in 1½ cups of milk and bring to a boil. Make sure to stir the sauce frequently until it is thick.
- CHEESE (AND LOBSTER) PLEASE. Reduce the heat once the sauce is smooth and stir in the sour cream, stirring as it is added. Then add the salt, mustard and pepper. In cubes, add the processed cheese and Parmesan cheese and stir until you reach a smooth, velvety consistency.
You may wish to add more milk in small amounts if the consistency is too thick.
Add in chunks of lobster and stir quickly to ensure the sauce and meat does not burn.
- TOSS AND SAUCE. Drain the cooked pasta well and toss in a strainer with cheddar cheese. Pour the pasta into a greased baking dish. Stir in the sauce, ensuring the pasta is well coated and it is evenly spread.
Sprinkle bread crumbs on top of the pasta evenly. Any type of bread crumb will work, but we prefer panko.
- BAKE, BUBBLE AND SERVE. Bake the pasta uncovered for 35-40 minutes. The dish should be golden brown and bubbly once it is ready.
Let cool for 5 minutes to allow cheese to set. Serve hot.
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