Lobster Mac & Cheese
4 Lobster Tails, removed from shells, cleaned, & roughly chopped into chunks
6-8 TBLS butter, separated
Old bay seasoning
¾-1 lb of elbow macaroni
¼ cup flour
1-1/2 cups Panko bread crumbs
Dried parsley
Fresh grated parmesan
Granulated garlic
1 block sharp cheddar, grated
1 6 oz block gruyere, grated
1 block Kerrygold Dubliner cheese, grated
3-4 cups whole milk
Pinch of nutmeg
¼ tsp cayenne
Pinch dry mustard
Salt & pepper
Fresh parsley
Rinse your lobster tails and get rid of any impurities and dry them off well. Chop into chunks, I like to leave some larger ones. Melt 1-2 TBLS of butter in a saucepan and add in your lobster. Season with some Old Bay, just a little to taste, and cook just for a minute or two. Make sure not to overcook the lobster as you’re going to be baking it as well. Put in a bowl and set aside. Boil some water for your pasta, salt your water and boil to al dente. Drain and set aside. *I didn’t use the whole pound of pasta that I had cooked, because I wanted the pasta to be extra creamy and cheesy, so ¾ lb should do perfectly.
Melt 1-2 TBLS of butter in a small saucepan. Add in 1-1/2 cups of Panko. Transfer to a bowl and continue incorporating the crumbs to the butter. Add in some granulated garlic, dried parsley and stir to combine. Set aside
In a large saucepan, melt 4 TBLS of butter over medium heat. Once melted, whisk in your flour and cook for about a minute over medium heat, whisking constantly. Add in one cup of milk and stir constantly to ensure the flour/butter mixture is free of lumps. Add in 2 more cups of milk and stir constantly. Add in about one more cup of the milk and continue stirring.
*I didn’t do a great job of measuring things out the milk exactly, but there will be a picture below so you can see what it looks like.
Keep stirring on low heat and add in your seasonings; salt, pepper, dry mustard, cayenne, and nutmeg. Add more to your liking. Turn off the heat and add in your cheese a little at a time. Stir until creamy and cheesy and delicious. You can add more seasoning or milk if necessary.
Add in ¾ of your lobster to your pasta mixture and some of the butter/old bay liquid from the bowl and stir in. Add the mixture to 2 smaller casserole dishes or 1 9x13 pan. Lay the remaining lobster over the top and top with your bread crumb mixture and a little bit more parmesan. Bake at 350 for 20 minutes and then broil for a few minutes until golden and bubbly. Top with fresh parsley
Start with prepping everything you can. Cutting your lobster, parsley, shredding your cheese.
Then get your lobster in your butter, add in some old bay and cook just slightly and transfer to a bowl.
Then work on your roux. Melt your butter and whisk in your flour. stirring constantly. Add in 1 cup of your milk and get rid of all of the lumps that you can. Then add in 2 more cups and then a little more. I was a bad cook and didn't measure out my milk, but here is a visual so you can see. that is a large frying pan so there should be plenty of milk. Add in your spices and heat on a gentle heat to thicken a little. Make sure not to boil your milk though.
Then once your mixture has thickened just slightly, then comes the fun part. Adding in your cheese! Whisk to combine until cheesy and delicious!
Add in your pasta and stir to combine. Note the cheesy, magical goodness! Then add in 3/4 of your lobster and stir to combine
Then add to your dish/dishes and top with the remaining lobster and then top with your bread crumb mixture and then some extra parmesan cheese!
Bake and then enjoy the delectable goodness! Top with some fresh parsley.
Lobster is not cheap so this is definitely a dish that you can only make every once in awhile. But when you get the chance to treat yourself, you should definitely give it a try!
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