Lobster Mac n' Cheese
Posted on 27 December 2016
This is a family favourite. It is mandatory that I serve this once over the holidays! This is comfort food at its best, perfect if you have carols playing and snow falling!
My recipe feeds a crowd but you can easily half it for a smaller gathering. If you are feeling ambitious, you can steam a fresh lobster… but it is Christmas and who has time for that?
Four Cheese Mac’ N’ Cheese with Lobster
Servings: 10 to 12 servings
- 2lb elbow macaroni (900 grams)
1 lb frozen lobster defrosted, well drained
- 8Tbsp butter (divided)
- 1 cup panko breadcrumbs
- ⅛ cup grated Parmesan
- 1/8 tsp freshly grated nutmeg
- Salt and pepper
- 4Tbsp flour
- 1tsp dried mustard
- Pinch of nutmeg
- 1tsp salt
- ¼ pepper
- 5 cups homo milk
1 cup lobster or seafood stock
- 8 cups grated cheese (I use a combo of 2 parts cheddar, 1 part gruyere, 1 part goat cheese)
Cook pasta in well salted water until almost done, you want a little bite left in the pasta. Rinse and drain well.
Melt 2 tablespoon of butter and toss with breadcrumbs, Parmesan, nutmeg and S&P. Set Aside
Melt remaining 6 Tbsp. butter and add flour, mustard, nutmeg, S&P. Cook off the flour for a few minutes then whisk in the milk and lobster stock.
Cook until thickened, stirring often.
Take off the heat and stir in cheeses until melted and well combined.
Combine the pasta and lobster in a large bowl. Add the cheese sauce and stir well.
Pour into a large oven proof casserole dish. Top with breadcrumb mixture.
Bake in a 350° oven for 25 to 30 minutes. It should be bubbling and nicely browned. Let it stand for a few minutes before serving.