Lobster Mac and Cheese
This Lobster with Macaroni and Cheese features succulent chunks of lobster meat and three types of decadent cheeses! Finished with a touch of smooth, pungent truffle oil, this indulgent, luxurious lobster mac and cheese will have you eating like royalty!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Equipment
- 1 Large Pot (for boiling pasta)
- 1 Large Sauce Pot (for cooking lobster mac and cheese)
Ingredients
- 1 Pound Cavatappi (or pasta of choice)
- 8-14 ounces Lobster Meat – cooked and chopped into generous chunks
- 5 TBS Unsalted Butter
- 1 Large Shallot – peeled and finely diced
- 1 clove Garlic – minced
- 4 TBS All Purpose Flour
- ¾ tsp Dry Mustard Powder
- ¼ tsp EACH: Cayenne Pepper & Old Bay
- 1/8 tsp Nutmeg
- 3/4 tsp Kosher Salt , plus more to taste
- ¼ tsp Ground Black Pepper , plus more to taste
- 1 ½ Cups Whole Milk
- 1 ½ Cups Light Cream
- 1 whole Bay Leaf
- 4 ounces Mascarpone Cheese
- 1 ½ Cups Shredded Gruyere Cheese
- 1 ½ Cups Shredded Fontina Cheese
- Optional Serving: Truffle Oil - to taste
- Optional Garnish: Snipped Chives, Chopped Parsley, Grated Parmesan Cheese
Instructions
- Cook Pasta: Boil the pasta in heavily salted water to al dente according to package directions. Drain, reserving 1 ½ cups pasta water. Set aside.
- Cook Aromatics: Meanwhile, melt the butter in a large sauce pot over medium heat. Add the shallots, along with the cayenne, mustard powder, and nutmeg. Season with salt and pepper. Cook, stirring frequently, until translucent, about 3 minutes. Add in the garlic and cook until fragrant, about 30 seconds.
- Add the flour (roux): Sprinkle the flour over the shallots and stir to coat. Cook, stirring constantly, for 2 minutes.
- Add dairy while whisking: Slowly add the milk to the pot while whisking, followed by the heavy cream. Toss a bay leaf into the pot. Increase the heat to medium-high and bring to a simmer, whisking frequently.
- Simmer: Reduce the heat under the pan to maintain a gentle simmer. Cook until the sauce thickens, about 8-10 minutes, stirring occasionally. Use tongs to remove and discard the bay leaf.
- Add cheeses, one at a time: Reduce the heat to low and add the mascarpone to the pot. Cook, stirring, until completely incorporated. Next, add in the gruyere cheese. Cook, stirring, until completely melted. Finally, add the fontina cheese to the pan. Cook, stirring, until fully melted.
- Add pasta, pasta water and lobster: Stir in the cooked pasta, along with ½ cup of the reserved pasta water. Gently fold in the lobster meat. Taste and adjust for seasoning. Adding more salt and pepper for flavor, or more pasta water, a splash at a time, if the mac and cheese is too thick.
- Serve: Sprinkle chives over the macaroni and drizzle sparingly with Truffle oil or offer the oil on the side. Serve immediately and enjoy!
Notes
- Lobster: This recipe uses cooked lobster meat. You can use whole lobsters, lobster tails or cooked lobster meat. Lobster is expensive, so depending upon your budget you can use 8 ounces of lobster meat and stretch it, or use 16 ounces of meat for a luxurious dinner experience.
- Tip: 2 small tails will yield roughly 8 ounces, while 3 large lobster tails will yield approximately 16 ounces of meat.
- Substitution: Shellfish allergy? No problem! You can substitute the lobster for your favorite seafood, such as prawns, shrimp, salmon, scallops, crabmeat and more!
Nutrition
Calories: 1028kcal Carbohydrates: 66g Protein: 44g Fat: 64g Saturated Fat: 39g Cholesterol: 290mg Sodium: 1107mg Potassium: 473mg Fiber: 2g Sugar: 5g Vitamin A: 2180IU Vitamin C: 0.5mg Calcium: 724mg Iron: 1.5mg