Recipe: Lobster Macaroni & Cheese

It’s no secret that I’m a fan of macaroni and cheese. Pasta and cheese, while a little unhealthy (ok, maybe more than a little unhealthy) are two of my favorite things. Macaroni and cheese is quite fun to make. You can experiment with different cheeses and even add meats or veggies. When I got my most recent Food Network magazine, a wave of excitement came over me. The issue was focusing on cheese and there was a tear out pamphlet with 50 varieties of macaroni and cheese included! I looked over this little gem of a booklet and got some ideas for future macaroni and cheese recipes. One of the recipes was for lobster macaroni and cheese. This recipe inspired me to create my own lobster macaroni and cheese recipe. So last Saturday evening, I set out on a mission to make it!

After the recipe was baked and tested, I realized that next time I make it I need to add something to it. I am thinking that chipotle peppers in adobo sauce would work well. While it wasn’t extremely bland, I felt it needed something else to give it a kick. However, the next day it tasted amazing. I think it just needed time for the flavors to mingle. I will still probably try it with chipotle peppers next time, and maybe shrimp and scallops. I hope you enjoy this recipe!

This Gal Cooks - Lobster Mac n Cheese wmLobster Macaroni & Cheese

5.0 from 1 reviews
Recipe: Lobster Macaroni & Cheese
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pasta, Seafood
Serves: 8
Ingredients
  • 2 lobster tails, 5oz each, cooked and meat broken into pieces
  • 9 oz fontina cheese, cubed
  • 9 oz sharp white cheddar cheese, shredded
  • 1 C milk
  • 1 C heavy cream
  • ½ C butter
  • ½ C white wine (I used chardonnay)
  • ⅓ C flour
  • 1 shallot, finely chopped
  • ⅛ tsp nutmeg
  • 8 oz cooked macaroni
  • 1 C panko breadcrumbs
  • 2 tbsp parsley, chopped
  • 3 tbsp butter (divided into 1 tbsp for sauteing, 2 tbsp for topping)
Instructions
  1. In a small sauce pan, melt 1 tbsp butter and saute the shallot until tender. Add the cooked lobster and swirl around to coat in the mixture. Set aside.
  2. In a large pot, melt ½ C butter over low heat. Add the flour and mix well.
  3. Add the milk and heavy cream. Mix well and then bring just to a boil and then reduce heat to low.
  4. Add the cheddar cheese and fontina cheese, one at a time, mixing after each addition until it is melted.
  5. Add the shallot, lobster, white wine and nutmeg and mix well.
  6. Mix in the cooked macaroni and the pour the mixture into a 2.5 quart casserole dish.
  7. Melt 2 tbsp butter in a bowl. Add the panko breadcrumbs and mix with a fork until coated with the butter. Mix in the fresh chopped parsley. Top the macaroni and cheese with the mixture.
  8. Broil on high until the panko is crispy.

 

This Gal Cooks - Lobster Macaroni & Cheese wmThis Gal Cooks - Lobster Mac & Cheese wm

 

Other macaroni and cheese recipes that you may enjoy:

Savory Rosemary Macaroni & Cheese

savory rosemary macaroni cheese

 

Smoky Chipotle Macaroni & Cheese

chipotlemacaroni2

 

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Comments

  1. Shannon @ A Cozy Place Called Home says

    I always make plain old mac & cheese but this recipe looks soooo good I think I’ll give it a try. Thanks!

  2. says

    OK YUM, YUM, YUM I have to take a trip to FL for you to make this for me! I will attempt my hubbie will love this! Thanks for sharing! I love your new header!

  3. Sandra says

    Looks delicious and easy to make. I love making macaroni with a variety of different cheeses. I also like using different types of macaroni other than elbows. I just need to purchase some mini crocks to serve this treat!

  4. says

    I’ve tried making lobster mac & cheese before and I found that it came out way too fishy — I’m curious as to how you avoided that? We used frozen lobster meat and thawed/sauteed it before adding to the mac & cheese, but after we baked it everything was just fishy.

    • says

      I’ve never had lobster that’s too fishy. Was the lobster that you purchased just frozen chunks of meat or was it from the whole lobster tail? I used lobster tails that I got from my grocers seafood department. I think they were previously frozen but they were the whole lobster tail. I boiled the tails and then we grilled them. I then sautéed them in the butter mixture that I referenced in the recipe. Let me know if you try it again and if it comes out different!

  5. Mark says

    Sounds great and I can’t wait to make it. Bet it would be good with shrimps and/or scallops also. The wine sure must add a nice touch! Thanks

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