Lobster Mac & Cheese

Total Time:
1 hr 10 min
Prep:
30 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 tablespoons vegetable oil
  • Kosher salt
  • 1 pound cavatappi or elbow macaroni
  • 1 quart whole milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups grated Gruyere cheese (12 ounces)
  • 2 cups grated extra-sharp Cheddar (8 ounces)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 pounds cooked lobster meat, 1/2-inch-diced
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
  • Preheat the oven to 375 degrees F.

  • Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well.

  • Heat the milk in a small saucepan, but don't allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes.

  • Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.

  • Buy the book here.

  • Photographs by Steve Giralt


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