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!
Lobster Macaroni & Cheese
- 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)
- 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.
- In a large pot, melt ½ C butter over low heat. Add the flour and mix well.
- Add the milk and heavy cream. Mix well and then bring just to a boil and then reduce heat to low.
- Add the cheddar cheese and fontina cheese, one at a time, mixing after each addition until it is melted.
- Add the shallot, lobster, white wine and nutmeg and mix well.
- Mix in the cooked macaroni and the pour the mixture into a 2.5 quart casserole dish.
- 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.
- Broil on high until the panko is crispy.
Other macaroni and cheese recipes that you may enjoy:
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