LOBSTER WHITE MAC AND CHEESE RECIPE PLUS

Keep leftover lobster mac and cheese in an airtight container in the refrigerator for about 3 days. Roasted Asparagus with Tarragon Vinaigrette, Balsamic Roasted Brussels Sprouts, a crunchy salad like Easy Arugula Salad, and of course some Homemade Focaccia Bread for dipping into the cheesy sauce!

Do not overcook or the pasta will become dry.Ĭhoose elegant sides that have a tangy flavor to them to offset the richness of the lobster mac and cheese.

Ensure the lobster is cooled before adding to the pasta.

If overheated the cheese can separate or cause a grainy sauce.

Remove the sauce from the heat before stirring in the cheese. Ingredients 1 pound shaped pasta, such as elbows or shells 8 tablespoons salted butter, divided 1 small yellow onion, diced 1 garlic clove, minced 5.

Shred the cheeses from a block, pre-shredded cheeses have additives and do not melt well.

Bake – Bake until the top is golden brown, garnish, & serve!.

Add Topping – Spread into a baking dish, top with remaining lobster & breadcrumb topping.

Add pasta – Add sauce to pasta with half the lobster.

Make Sauce – Make a roux with butter, flour, & seasonings, then create the cheese sauce (per recipe below.).

LOBSTER WHITE MAC AND CHEESE RECIPE PLUS

Cook pasta – Make the topping & set aside. I use mainly sharp white cheddar cheese, plus a smoother fontina or gruyere to balance out the flavor and creaminess. all-purpose flour 1-1/2 cups heavy cream 1-1/2 cups whole milk Kosher salt.

Gourmet has never been this easy to make: Once thickened the cheeses are stirred in for a rich cheese sauce. SAUCE: This is made with a roux using butter and flour (but don’t worry, it’s easy) and adding milk/light cream. But if lobster isn’t easily found, try smoked salmon, crab, scallops, or shrimp. SEAFOOD: Lobster has a sweet, buttery flavor that is perfectly complemented by the rich flavors of the cheese. PASTA: This recipe uses cavatappi (corkscrew) pasta but any medium shape with ridges or tubes to hold the sauce works well. Many stores carry frozen cooked lobster meat which would work well in this recipe too. No Lobster?! No problem! Substitute canned crab, lump crab meat, or even cooked shrimp in place of lobster.Use freshly cooked lobster, lobster tails, or even lobster meat.While this dish isn’t cheap, it’s a great way to stretch 2 small lobster tails to feed a crowd!.The reviews are in! Homemade lobster mac and cheese rivals any of the restaurants near or far.Why not make the same rich and creamy, delish dish at home for both amazing flavor and lower price? Place on top of the macaroni cheese and serve.Lobster mac and cheese is one of those uber-fancy once-in-a-while entrees on a restaurant menu. (CAUTION: Keep well back from the flames and allow to die down before serving.) Remove the lobster tails from the pan and cut lengthwise. Add the brandy and light with a match to flambé. Cook for 1 minute on each side until warmed through. Remove pan from heat and stir in cheddar, Fontina. Sprinkle over flour and cook until slightly golden, 2-3 minutes. In a large saucepan over medium heat, melt butter. When hot add the butter and the lobster tails. In a large pot of salted boiling water, cook cavatappi until al dente. To garnish, heat a frying pan over a high heat. Bake in the oven for 30-35 minutes, or until it is piping hot, browned and bubbling. Mix the breadcrumbs with the remaining cheese. Pour into a large, shallow ovenproof dish. Mix the sauce with the macaroni and stir in the lobster meat. Add 50g/1¾oz each of the two types of cheeses and the reserved wine and stir on a low heat until the cheese has melted. Stir until you have a roux (it will be lumpy because of the onion and bacon), then gradually add the milk, stirring between each addition, until it is all incorporated and you have a béchamel sauce.

Fold lobster meat and macaroni into the mix and pour into casserole dish. Continue stirring until velveeta is melted and sauce is smooth. Stir in the velveeta and 1 cup of cheddar cheese. Simmer for ten minutes and then remove bay leaf. Add the diced onion and bacon and fry until the onion is lightly caramelised and the bacon is crisp and brown.Īdd the garlic and thyme, then stir in the flour, mustard powder and cayenne. Stir in seafood stock, milk, bay leaf, and paprika. Heat the oil and butter in a large saucepan. Leave the milk to infuse with the bay leaf and onion. Heat slowly, until the milk is just below boiling point, then remove from the heat. Put the milk, bay leaf and onion slice into a saucepan. Remove from the heat and strain, discarding the shells and reserving the wine. Pour in the white wine and allow to bubble fiercely. Put the shells in a saucepan and heat on a high heat. Separate the lobster flesh from the tails, chop into bite-sized chunks and set aside. Add the macaroni and cook for 8-10 minutes, or until just shy of al dente. Bring a large saucepan of water to the boil and salt it generously.

Lobster white mac and cheese recipe