Lobster Mac n Cheese
LOBSTER MAC N CHEESE😍
Friday night in isn’t so bad when you can have a big bowl of lobster mac n cheese from the comfort of your couch. Sounds fancy, but takes less than 30 minutes to make, you’re gonna want to make this ASAP!
Serves 4-5.
For the Lobster Mac n Cheese:
½ lb macaroni shells
1 ½ cups milk or half and half
2 cups chopped cooked lobster (about 3-4 lobster tails)
8 oz shredded jack cheese (about 2 cups)
4 oz shredded mozzarella (1 cup)
4 oz white cheddar cheese
½ cup shredded parmesan
2 oz cream cheese
2 cloves minced garlic
2 tbsps butter
1 tbsp flour
½ tsp Lawry’s seasoned salt or Old Bay
½ tsp black pepper
½ tsp mustard powder (optional)
For the Breadcrumb Topping:
3 tbsps butter
¾ cup Italian seasoned Panko breadcrumbs
Directions:
If you are cooking live lobster, follow the directions below.
For the Lobster Macaroni and Cheese:
Bring a large pot of salted water to boiling.
Now, work on your cheese sauce.
In a large high sided skillet or pot, add in the butter and garlic on medium heat.
Once butter has melted and garlic is fragrant, whisk in the flour to create a roux (it will basically start to form a paste).
Cook the flour for 30 seconds to 1 minute until well combined and you don’t see any raw flour or clumps.
Slowly pour in the milk or half and half, whisking frequently for 2-3 minutes until slightly thickened.
Add the lawry’s, black pepper, and ground mustard powder and whisk to mix in. Taste and adjust for seasoning.
Add in the cream cheese and the shredded cheeses and whisk on low until cheese has melted.
While the cheese is melting, add pasta to the pot of boiling water, stir, and cook 1-2 minutes less than the package instructions until al dente. It should still have a bit of a bite, as it will finish cooking in the pot.
Add lobster to the cheese sauce to warm through.
Once the pasta is cooked, drain and rinse briefly with cold water to stop the cooking process.
Add to the cheese sauce, stirring until well combined. Transfer to a serving dish and set aside.
In a skillet, add the butter and breadcrumbs and toast on medium high for 1-2 minutes until slightly browned.
Top the mac n cheese with the toasted breadcrumbs and serve immediately. Enjoy!
If you are cooking Live Lobster:
Bring a large pot of salted water to boiling.
Grab hold of the lobster body and carefully drop into the water. No need to remove the rubber bands from the claws.
Cook for 6-8 minutes, then remove with tongs. If you are buying lobster in the summer, the shells aren’t as thick so it will likely be closer to 6 minutes. If you are buying in the winter, cook closer to 8 minutes.
Once the lobster is cool enough to handle, break it down to pull out the meat.
First, twist off the head and the legs.
Grab the tail and give it a gentle squeeze until you hear it pop. Turn the tail over and gently remove the shell from the meat and wiggle out the meat once you’ve created enough separation.
For the tails, twist and separate the claw and twist and remove the small claw on the big claw. Drain the water.
Use kitchen shears to cut open the claw and other legs and remove the meat.
Cut into bite sized pieces and set aside.
