Lobster Macaroni and Cheese Recipe

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This Lobster Macaroni and Cheese dish is a very decadent macaroni and cheese?  Please do not worry about the calories, as they just slide easily down your stomach!

Makes a great company dish.  Your guests will be blown away by this Lobster Macaroni and Cheese!

 

Baked Lobster Mac and Cheese

Lobster Macaroni and Cheese

 

Pasta Hints and Tips and Pasta, Rice, and Main Dish Recipes.  Also more great Lobster Recipes.

 

Shop What’s Cooking America – Check out What’s Cooking America’s large selection of pasta pots, stock pots, microwave pasta cooker, pasta forks/ladles, pasta machines, and Linda’s favorite Super-Fast Thermapen Thermometer.

 

 

Lobster Macaroni and Cheese Recipe:

Lobster Macaroni and Cheese Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 4 to 6 servings

Ingredients:

12 ounces penne or elbow macaroni pasta
4 tablespoons butter
2 (7-ounce) lobster tail meat, cut into 1-inch pieces*
2 tablespoon all-purpose flour
2 cups milk
1/2 cup cream cheese
1 1/2 cups (4 ounces) grated Fontina Cheese
1 cup (2 ounces) grated Gruyere Cheese
1 cup (2 ounces) grated sharp Cheddar Cheese
2 tablespoons brandy
Tabasco Sauce (or hot pepper sauce) to taste
1/2 teaspoon ground nutmeg
Coarse salt and coarsely-ground black pepper to taste
1/2 cup bread crumbs
2 tablespoon minced chives or green onion tops
1/4 cup grated Parmesan Cheese (Parmigiano-Reggiano)

* More lobster meat may be added as desired.  Also learn How To Buy Frozen Lobster Tails.

 

Instructions:

Cook pasta according to package directions; drain and return to pan to keep warm.  Learn How To Cook Pasta Properly.

In a small saucepan over low heat, melt the butter.  Add the lobster meat and poach for approximately 2 to 3 minutes or until opaque in color.  Note: You do not want to completely cook the lobster as it will finish cooking in the oven.   Remove from heat and remove the lobster from the butter with a slotted spoon to a plate; set aside.

Lobster Tail Meat

 
Return the saucepan with the butter back to medium heat.  Add flour and cook, whisking constantly, until smooth, about 1 minute.  Whisk in milk and cook, stirring constantly until the sauce has thickened, about 5 to 7 minutes.

Return the saucepan with the butter back to medium heat.  Add flour and cook, whisking constantly, until smooth, about 1 minute.  Whisk in milk and cook, stirring constantly until the sauce has thickened, about 5 to 7 minutes.

In a large casserole dish or oven-proof dish, pour in the lobster macaroni and cheese mixture.  The macaroni should be soupy at this point, as it will absorb a large amount of sauce as it bakes.  Note: The dish can be covered and refrigerated for up to 1 day at this point.

In a small bowl, combine bread crumbs, chives, and Parmigiano-Reggiano cheese.

To cook, preheat oven to 375 degrees F.

Top the dish with bread crumb mixture.  Place in oven and bake approximately 20 minutes (longer if refrigerated) until hot and bubbling and the bread crumbs are golden brown.  

Remove from oven and let cool for approximately 10 minutes before serving. Garnish with any remaining lobster.

Makes 4 to 6 servings.

 

https://whatscookingamerica.net/Pasta_Rice_Main/LobsterMacAndCheese.htm

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