Lobster Mac and Cheese

Lobster Mac and Cheese is the ultimate decadent comfort food and ever since trying it at Pot Roast and Pinot {check out my review here}, I have been wanting to create my own version at home. 

For my Lobster Mac I use twisty cavatappi pasta along with a creamy base of cheddar and fontina cheese and a heaping 1 lb of chopped lobster meat. I top it was a crispy panko and Parmesan crust and the result? Well, it’s foodie heaven on a plate y’all! 

Makes 10 servings

• 1lb cavatappi pasta {or another small pasta}
• 1lb lobster meat, cooked and chopped {I use 3-4 1 lb lobsters}
• 4 tbsp butter
• 2 tbsp butter, melted
• 1/2 Vidalia onion, diced
• 2 garlic cloves. pressed
• 1/3 cup flour
• 3 cups milk
• 2 cups fontina cheese, shredded
• 2 cups cheddar cheese, shredded
• 1/2 cup seasoned panko breadcrumbs
• 1/4 cup Parmesan cheese, shredded
• salt/pepper, to taste
• 1/4 tsp nutmeg

1. Add pasta to a large pot of boiling water and cook to almost al dente, about 4-5 minutes.
2. Drain and set aside.
3. Preheat oven to 400 degrees.
4. Add 4 tbsp butter to a saucepan over medium heat. 
5. Melt then add onion and garlic and cook until softened.
6. Add flour, stirring to combine and let cook a minute.
7. Then whisk in milk slowly until smooth.
8. Bring to a boil then reduce heat and simmer until thick.
9. Season with salt, pepper, and nutmeg and remove from heat.
10. Stir in cooked lobster {sometimes I add shrimp too}, reserving the meat from two lobster claws for garnish.
11. Pour into a greased 9X13 baking dish.
12. In a small bowl, mix together breadcrumbs, 2 tbsp melted butter, and Parmesan cheese.
13. Sprinkle on top of macaroni.
14. Bake for 15 minutes, until golden and bubbly. 
15. Top with lobster claw meat for a garnish and serve warm. 

I have had mac and cheese with many different kinds of pastas but my favorite is twisty cavatappi pasta. They are the perfect size and to me they add a gourmet spin on the traditional elbow macaroni.

Add pasta to a large pot of boiling water and cook to almost al dente, about 4-5 minutes.
Drain and set aside.

Add 4 tbsp butter to a saucepan over medium heat.
Melt then add onion and garlic and cook until softened.

Add flour, stirring to combine.

Let cook and darken for a minute.

Then whisk in milk slowly until smooth.
Bring to a boil then reduce heat and simmer until thick.

Add 2 cups each of shredded cheddar and shredded fontina cheese.

Whisk in, in batches if needed.

Keep whisking until smooth and remove from heat.

Steam lobster {I like whole Maine lobster} and set aside until cool enough to handle.
Depending on how much lobster you want in your mac and cheese add meat from 2-4 1 lb lobsters.
* You can also save time by having them steamed at the market when you buy them.

Peel lobster and place the meat from the claws and tails in a bowl.

Optional: reserve the meat from two lobster claws for garnish.

Sometimes I cook large shrimp, peel, chop, and add to the cheese sauce too.

Season with salt, pepper, and nutmeg.

Now stir in cooked pasta then spread into a 9X13 greased baking dish.

Sprinkle on top of macaroni.

Bake for 15 minutes fat 400 degrees, until golden and bubbly.

Top with lobster claw meat for a garnish and serve warm.

Cheesy, rich, and decadent!
 The perfect gourmet side dish to serve with a special meal.

For our Valentine’s dinner this year, I made Lobster Mac and Cheese with a Filet, shrimp heart, and roasted asparagus. Yum!