Lobster Macaroni and Cheese

Posted by: on Feb 20, 2009 | 15 Comments

 

Lobster mac and cheese. I just love the thought of it, my two favorite things together. Despite the fact that cheese and seafood are tricky together, this recipe really works. I have wanted to make it since I saw it on Michael Smith’s Chef at Home series. Lobster is obviously expensive and this is a great way to stretch it. I probably used about ¾ pound of lobster meat in this. Although the recipe says it serves 6, I think this could easily serve 8-10 people. Even with only adding half the amount of cheese, this was incredibly rich. Next time I make this, and there will absolutely be a next time, I may serve this in individual little ramekins.

I made minimal adjustments that are noted below in parentheses.

Lobster Macaroni and Cheese
By Michael Smith, Chef at Home
Ingredients
1 box of penne pasta (I used elbows)
1 sticks of butter
2 x garlic cloves, chopped
1/2 cup of flour
1/2 cup of white wine (I didn’t have any and used ¼ dry sherry)
1 can of evaporated milk
4 cups of milk
1 tbsp of paprika
2 tbsp of Dijon mustard
1/4 tsp of cayenne pepper
8 oz of cheddar cheese, grated
8 oz of Monterrey jack cheese, grated (I omitted this)
Salt and pepper
2 x 1 lb. lobsters, cooked and shelled (I used about ¾ pound cooked lobster meat)
2 cups of breadcrumbs (I used 1 cup of panko)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Drop the pasta into boiling, salted water and cook until almost tender, about 12 minutes. Make sure the water tastes like a day at the beach, as the pasta will absorb it and become properly seasoned. The pasta should not be fully cooked; it should have just a touch of firmness when tasted. Drain well.
Melt the butter in a saucepan over medium heat, add garlic and cook for several minutes until it softens. Add the flour and stir with a wooden spoon until a smooth paste forms. Continue cooking for a few more minutes, in effect toasting the mixture and adding flavour to it. Slowly stir in the wine and continue mixing until smooth and then add both milks, mixing well again. Continue whisking until the mixture coats the back of a spoon. Add paprika, Dijon, cayenne, salt, pepper and cheeses and stir until melted. Roughly chop lobster meat and add to the cheese mixture along with the pasta. Stir well to combine and season with salt and pepper. Pour into a 9-inch by 13-inch ovenproof casserole or similar dish. Sprinkle with breadcrumbs and bake until the mixture is heated through and the breadcrumbs are golden brown, about 30 minutes. (I topped it with chives before serving.)

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15 Comments

  1. Jennifer
    February 21, 2009

    I adore a creamy lobster n cheese pasta dish! This looks fantastic!

  2. kat
    February 21, 2009

    This is such a decadent dish!

  3. brilynn
    February 21, 2009

    I made this after seeing Chef at Home do it too and it’s soooooo good!

  4. pigpigscorner
    February 21, 2009

    This looks and sounds delicious! and with lobster!! yum yum!

  5. we are never full
    February 21, 2009

    chef at home – is that still on? i used to watch it – loved gabe the little kid. this is a decadent way to eat mac and cheese – maybe more decadent than truffled mac and cheese? either way, me wants! me wants!!!! i’m sure the evaporated milk just elevates it to a new level.

  6. jillian
    February 21, 2009

    If Chef at Home is still on, I don’t seem to get it. I miss it! Gabe was too cute with his sophisticated tastes.

  7. Deseree
    February 21, 2009

    Love this! I have seen people make it before but I have stayed away because of the price of lobster. Perhaps I’ll just have to go out and buy some because you sure made this look good! :)

  8. jillian
    February 21, 2009

    Thanks Deseree! Lobster is expensive, but you really don’t need too much of it in this. I think you could get away with even 1/2 pound of lobster meat.

  9. Kevin
    February 21, 2009

    Lobster mac and cheese sounds amazing!

  10. Y
    February 21, 2009

    That looks amazing. I love mac and cheese.. the addition of lobster just takes it to a new dimension!

  11. Carrie
    March 25, 2009

    This sounds inredible!

  12. SpinachTiger
    March 29, 2009

    What a fun idea. I love lobster any way it’s cooked. Angela

  13. Columbus Foodie » Blog Archive » Feburary 2009 Roundup
    June 9, 2009

    [...] Squash, Farro & Sausage Soup from bitchincamero, Sticky Lemon Chicken from Blue Kitchen, Lobster Macaroni and Cheese from Butter & Sugar, Roasted Tomato Soup with Grilled Cheese Croutons from Cafe Chocolada, Crab [...]

  14. Daniela Koenig
    May 6, 2010

    I served this dish , it tasted great. I am far from what you would call an expert cook, and really cannot enjoy demanding dishes that may stress me out when I’m cooking. Genuinely so simple and tasty, marvelous along with a glass or two of Bordeaux. Many thanks.

  15. Rock Bottom « This is StyckyWycket
    March 12, 2011

    [...] The Boy made huge and radical changes to his lifestyle in 2009 after quitting smoking and dropping over 60 pounds.  He changed the entire way he lived his life from food to fitness, and maintains a daily commitment to that goal.  I, however, haven’t made that life change. There’s 50% of me that really wants to be ripped; but another 50% of me that finds it way more to my suiting to eat that second helping of lobster mac and cheese. [...]

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