Description
Lobster Mac and Cheese
Ingredients:
250g elbow macaroni
1 large lobster tail (cooked and chopped)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1/4 cup cherry tomatoes (halved)
1 teaspoon paprika
Salt and black pepper (to taste)
1 tablespoon fresh parsley (chopped)
Instructions:
Cook the pasta: Bring a large pot of salted water to a boil. Cook macaroni until al dente according to the package instructions. Drain and set aside.
Prepare the cheese sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually pour in milk, whisking continuously until thickened. Stir in cheddar, Gruyère, and Parmesan cheeses until melted and smooth. Season with salt, pepper, and paprika.
Assemble the dish: Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, lobster meat, and cheese sauce. Mix well and transfer to a greased cast-iron skillet or baking dish.
Add toppings: Sprinkle panko breadcrumbs evenly over the top, followed by halved cherry tomatoes. Drizzle a little melted butter over the breadcrumbs for extra crispiness.
Bake to perfection: Bake for 20 minutes or until the top is golden brown and bubbling.
Garnish and serve: Remove from the oven, garnish with fresh parsley, and serve hot. Enjoy this decadent treat!
This Lobster Mac and Cheese is rich, creamy, and sure to impress at any table!
Let me know if you’d like more recipes.
Step-by-Step Guide
For best results, follow this detailed process. First, ensure your lobster tail is fully cooked, cooled, and chopped into bite-sized pieces. While the pasta cooks, start your roux: melt butter and whisk in flour until it forms a smooth paste and just begins to turn golden. Slowly add the milk in a steady stream, whisking constantly to prevent lumps. Cook until the sauce coats the back of a spoon. Remove from heat before stirring in the cheeses, allowing residual heat to melt them. This prevents a grainy texture. Gently fold the sauce, pasta, and lobster together to keep the lobster meat intact.
Serving Suggestions
This rich dish pairs beautifully with a crisp, acidic side to cut through the decadence. Serve with a simple arugula salad dressed in lemon vinaigrette or steamed asparagus. For a true gourmet experience, present it directly in the cast-iron skillet at the table. A glass of chilled Chardonnay or a light Pinot Noir complements the creamy cheese and sweet lobster perfectly.
How-to Summary
In summary: cook pasta, make a cheese sauce from a butter-flour roux and milk, then mix with lobster and pasta. Top with panko and tomatoes, bake at 375°F (190°C) for 20 minutes until golden, garnish with parsley, and serve immediately.
Frequently Asked Questions
Can I use pre-cooked lobster meat?
Yes, high-quality pre-cooked lobster from the seafood counter is an excellent time-saver. Avoid canned lobster for best texture and flavor.
How can I prevent my cheese sauce from becoming grainy?
Remove the sauce from the heat before adding the shredded cheese. Stir until melted. High heat can cause the cheese proteins to tighten and separate, creating a grainy texture.
Can I prepare this dish ahead of time?
You can assemble the dish up to a day ahead, cover, and refrigerate. Add the breadcrumb topping just before baking. You may need to add 5-10 minutes to the baking time.
What are good cheese substitutes for Gruyère?
Fontina, Comté, or even a good Swiss cheese are suitable substitutes for Gruyère. Avoid pre-shredded cheeses as they contain anti-caking agents that can affect sauce smoothness.
How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently in the oven at 350°F (175°C) covered with foil, or in a skillet on the stovetop with a splash of milk to restore creaminess.
Common Mistakes to Avoid
- Overcooking the pasta: Cook only to al dente, as it will soften further when baked.
- Adding cheese to a boiling sauce: This causes separation. Always take the sauce off the heat first.
- Using only one type of cheese: The blend of sharp cheddar, nutty Gruyère, and salty Parmesan creates a complex flavor profile.
- Skipping the roux cooking step: Cook the flour-butter mixture for a full minute to eliminate the raw flour taste.
- Overmixing the lobster: Fold gently to keep the lobster pieces from breaking down into shreds.
Conclusion
This Lobster Mac and Cheese transforms a classic comfort food into a show-stopping culinary centerpiece. By following the detailed steps and avoiding common pitfalls, you can achieve a restaurant-quality dish with a luxuriously creamy sauce, tender pasta, and sweet, succulent lobster. It’s the perfect recipe for a special occasion, guaranteed to delight and impress your guests with its elegant decadence.