Lobster Macaroni and Cheese

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 1 pound macaroni
  • 1 (2 pound) lobster, split
  • 1 small onion, diced
  • 2 tablespoons unsalted butter
  • 2 cups milk
  • 1 small clove garlic, minced
  • 1 shallot, chopped
  • 10 black peppercorns
  • Kosher salt
  • Freshly ground black pepper
  • 5 tablespoons flour, plus 5 tablespoons unsalted butter, or 2 tablespoons cornstarch and water
  • 2 pounds grated cheese, mixture of Gruyere, extra sharp cheddar, and Pecorino Romano
  • 3 tablespoons panko bread crumbs (Japanese)
Directions

Preheat oven to 350 degrees F.

In a large pot, cook the pasta until al dente. Drain the pasta and reserve, also reserve the water. Steam the lobster over the water for 3 minutes, then cool, remove the meat, and reserve both the meat and the shell. In a medium sauce pot, sweat the onions in 2 tablespoons butter, and remove. In the same pot, scald the milk and add the garlic, shallots, and peppercorns. Add the lobster shells to create a fish stock. Bring the "stock" to a boil, then reduce the heat to a simmer, season with salt and pepper, and cook for 20 minutes.

Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pot over medium-high heat. Cook until it thickens and develops a golden yellow color. Set aside roux. Strain the stock and return it to the pan. Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce). Add the roux to thicken a little more, and then add the reserved onions and lobster meat. Toss the sauce with the pasta, and transfer it to a small baking dish. Top with bread crumbs, and bake for 8 to 12 minutes, or until bubbly and browned.

Cook's Note: Different shapes of macaroni make this dish more fun.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    I though this recipe was great. I made a few modifications because my husband has high cholesterol 2% and butter sub. I also added crab meat as well.
    Sorry to go against the trend, but this was so rich I could not eat it and had to make myself something else for dinner. Hubby and daughter decided it was "eatable" but next time want me to make my usual mac and cheese and just add the lobser. WAY too much fat. The dog liked it, but pretty expensive thing to become dog food.
    Very, very good. For two people, I cut the recipe in half. Still enough mac for 4 servings. In the sauce, I used 6oz extra sharp white cheddar, 6oz gruyere, and 4oz marscapone. When I brought the stock to a boil after draining out the shells I added in some freshly grated nutmeg and a touch of white pepper. The recipe was simple to make and impressed my date. Will definitely make this again!
    Overall this was a great mac & cheese. I like my mac & cheese to be a bit more creamy, so I made it with 3 C. of whole milk and found it to still be dry. Next time I will use more milk and possible heavy cream for 1/2 of the liquid. The cheeses were wonderful, and I also added a bit of fontina. Everyone who tasted it loved it and that is what matters!
    Excellent! Subbed the sharp cheddar for fontina and added 1lbs fresh dungeness lump crab meat with the lobster. I made more than what was called for as I was serving 6 people. Goes well with tuna tartar w/quail eggs and olive loaf crostini. 
     
    I must admit there are some problems here.... Like me unwittingly not realizing that the Pecarino was a accent cheese. What I did was divide the cheese up into equal amounts. End result was a HUGE overpowering pungent $40 Lobster cover up..... It was good, and I admit to loving the qualities of Pec/Rom or Parm.. This was just too much. Also, if I decide to try this again I think I'd do 2 lbs of Craw fish tails.
    This was wonderful. I planned it out a little as to not break the bank. A local grocery store had lobster tails on sale for two weeks so I bought a tail each week. One week, I bought the Gruyere and another week I bought a really nice quality Romano. I bought a half pound of small scallops to give it more of a seafood flavor. It took me about 3 weeks to get all of my ingredients but it was sooo worth it. Will try again.
    Was awesome! Very rich, nice lobster flavor. You could add other seafood and like scallops would be delisous.
    This is the best mac and cheese I have ever made! I used heavy cream instead of milk and it gave the macaroni a great creamy texture. Adding the roux after the cream thickened is the key to this recipe. Delish!
    I used three 4oz lobster tails and a handful of shrimp. I served this as a main dish because it turned out to be a ton of food. The "small" dish I baked it in began to run over in the oven . I am cooking it again soon but with a little less cheese and pasta. I may even substitute the Romana for Fontina.  
     
    I was trying my best to find a recipe close to the Lobster Mac-n-Cheese served at Oceanaire Seafood Room. This is the closest. very tasty!
    This was wonderful. I happened to have all the ingredients on hand, so it wasn't really difficult. I had a couple of spiny lobster tails that I boiled and chopped for the meat. I think this would be awesome even without the lobster--it's a fantastic recipe for mac & cheese (and I've been hunting for a good one!). I think this would be fabulous as a holiday brunch item--sub in cubed ham for the lobster and make the day ahead; pop into the oven the day of serving. Wonderful!!!
    Lots more work for me than 15 prep time denoted in recipe. Expensive ingredients but rich. My favorite instruction (?) bake in small pan. What? 1 lb of pasta, 2 lbs of cheese in small pa?.
     

     
    This not a 2 serving recipe for most persons.
     

     
    If you like extremely decadent food, a good deal of work, expensive ingredients this recipe is for you!
    I substituted "Monk Fish" for the Lobster and it was fabulous. I call it "Poor Man's Lobster Mac 'N Cheese".
     

     
    I also added a little truffle oil at the end of assebly for taste.
     

     
    For Pasta, try "brown rice pasta". It's gluten & wheat free. Not as heavy.
     

     
    Fabulous. Will definitely make again.
    Made this dish to accompany the rib roast I cooked for Christmas Dinner. A bit pricey to make but worth it for a special occasion. Makes 8 servings not the 2 listed and had no leftovers as the family gave it two thumbs up.
    This is an amazing Mac and Cheese. It was very tasty and easy to make. We took it to a party and they LOVED IT! Everyone requests it now! Thanks!
    Holy cow this makes a lot of macaroni and cheese! My husband was very hungry so I served it to him as an entree. BAD MOVE. This stuff is SO rich that it really needs to be a side item. My husband really liked it, as did I, but I might have had about a cupful. There is just SOOO much cheese! Overall this is a very tasty recipe. I substituted brined green peppercorns for the black and it was delicious!
    This was the main dish at the 60th birthday bash and it was huge hit.
     
    I did have the store pick the lobster but I amde the stock from the shells they saved. I highly recommend this dish
    This is a great recipe but it makes about 8 servings, NOT 2 like it suggests. I would suggest cutting it in half for a family of four. Additionally, two pounds of cheese is A TON of cheese. It's also very expensive to make with a 2 lb lobster, so I used a small tail so I could use the shell for the "stock" and supplemented it with an 8 oz. container of claw meat. It worked out just fine, and saved me about $50.
    I only used 1/2 lb of lobster to cut down on the cost but it still was creamy and delicous. Good enough to go off your diet for.
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