If you think making lobster mac and cheese is too complicated and indulgent to make at home, you’re wrong. To start with, making homemade macaroni and cheese isn’t any more difficult than making that stuff from a box. Really, it’s not. If you can boil water, you can make macaroni and cheese. If you can’t boil water….well then you’re pretty much SOL and you can look at the pretty pictures. But I’m pretty sure you can boil water, and if you can’t…you’re gonna want to learn how real quick.
You may have noticed I’ve been using Maine lobster lately, like in this East coast lobster roll recipe. Living in California, it’s not exactly the easiest type of lobster find, and when you do find it, it’s usually not that good. Thankfully, I have found a place that not only carries my favorite type of lobster, but it’s delicious and it doesn’t cost an arm and leg. Since you East coasters have been enjoying a bit of a glut of the crawling crustaceans, we’ve seen a bit of a price dip too.
The last time I was able to get my hands on some lobster, I thought it would be the perfect addition to my homemade macaroni and cheese recipe, with a couple of changes of course. Yes, it’s true, I made macaroni and cheese during the summer. Sometimes you’ve just got to appease those cravings.
I know one of the last food combos that you would ever think would work is seafood and cheese, but it really does. It’s kind of like that whole opposites attract thing. Maybe it’s the fact that homemade macaroni and cheese feels luxurious. Let’s face it, none of those boxed mac and cheese thingy’s feel even the slightest bit indulgent – they just make you feel guilty for eating so many awful tasting calories. But I digress. The luxury of that homemade cheesy goodness just seems to beg for an equally decadent sidekick – Maine lobster.
Or maybe because lobster pasta is pretty much a no brainer, it works as a mac and cheese. Plain ol’ lobster pasta dishes can be found on lots of menus in the fanciest of restaurants to local haunts. And tossing some lobster into a bowl of pasta at home isn’t anything that freaks out home cooks either.
Whatever the reason, or your excuse for making this lobster recipe, you’re going to love this lobster mac and cheese and so will anyone you serve it to.
Lobster mac and cheese is my guilty pleasure, that I make at home…what’s yours?
Like food, sometimes seemingly opposites work better together than separately.
Recipe: Lobster Mac and Cheese
For Macaroni and Cheese
- 1/2 Pound Penne Rigatte Pasta
- 3 Tablespoons Butter
- 1/4 Cup Flour
- 2 Tablespoons Mustard Powder
- 2 Pinches White Pepper
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 3 Cups Milk
- 1 1/2 Cups Fontina Cheese (shredded)
- 2 Cups White Cheddar Cheese (shredded)
- 1 Cup Parmesan Cheese (grated)
- 1 1/2 Cups Cooked Lobster Chunks (from 3 1/2 pounds live lobster – how to cook live lobster)
For The Topping
- 2 Tablespoons Butter
- 1 Cup Panko Bread Crumbs
- 1 Cup Cooked Lobster Pieces (from same 3 pounds live lobster)
- Chopped Fresh Parsley
- Preheat oven to 350 degrees Farenheit.
For Macaroni and Cheese
- In a large pot of boiling and salted water, cook pasta until it is al dente. Once done, drain.
- In another large saucepan, over medium high heat, melt 3 tablespoons of butter. Once melted, whisk in flour. Keep whisking to ensure that there are no lumps. After 5-7 minutes, the butter and flour mixture should be a light caramel color.
- Add the mustard powder, white pepper, onion powder, garlic powder and milk to the pan. Stir occasionally for 10 â€“ 15 minutes. The mixture should thicken up.
- Slowly add 3/4 of the cheeses to the milk mixture and stir to combine.
- Once the cheeses are completely melted and thoroughly combined, slowly pour the mixture into the cooked and drained pasta.
- Next, add the the 1 1/2 cups of lobster chunks to the mixture and stir to combine.
- Pour into a 9â€³x13â€³ baking pan or individual ramekins.
- Cover with remaining cheese.
For the Topping
- Melt 2 tablespoons of butter in a saute pan. Add panko bread crumbs and stir to coat all of the crumbs with butter.
- Remove from heat and stir in the cup of lobster pieces.
- Top the mac and cheese with the panko and lobster mixture and bake for 30 minutes.
- After taking it out of the oven, top with chopped fresh parsley.
- Let rest for 15-20 minutes before serving.
You can still make this as regular macaroni and cheese and leave out the lobster. If you’d like to give it a bit of the seafood feeling without the seafood, you can add a tablespoon of Old Bay Seasoning to the milk mixture (when you add the other dry seasonings).
Preparation time: 45 minute(s)
Cooking time: 30 minute(s)
Diet type: Pescatarian
Number of servings (yield): 8
Culinary tradition: USA (Traditional)
Recipe by Pamela Braun.