Recipe courtesy of LowCountry Steak
Lobster Mac and Cheese
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 823
- Total Fat
- 45
- Saturated Fat
- 27
- Carbohydrates
- 52
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 50
- Cholesterol
- 314
- Sodium
- 1115
- Total: 1 hr 20 min
- Active: 1 hr 10 min
Ingredients
Lobster:
Kosher salt
Two 1 1/4-pound live Maine lobsters
Cheese Sauce:
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 teaspoons dry mustard
1/2 teaspoon paprika
Pinch garlic salt, preferably G Garvin Garlic Salt
3 cups whole milk, warm
1 cup heavy cream, warm
6.5 ounces Brie, cubed
4 ounces mild Cheddar, grated
4 ounces sharp white Cheddar, grated
4 ounces fontina cheese, grated
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
2 teaspoons kosher salt
Mac and Cheese:
1 pound cavatappi pasta
1 clove garlic, smashed
1 tablespoon crumbled cooked bacon, optional
Grated Parmesan, for sprinkling
Directions
- For the lobster: Bring 2 large pots of heavily salted water to a boil. Assemble a large ice bath. In one of the pots of water, parboil the lobsters for 9 minutes each, then shock in the ice bath. When cool to the touch, remove the meat from the shells. (This will yield approximately 1 1/4 pounds meat.)
- Cut the meat into 1-inch pieces and reserve, chilled. (Reserve the shells for another use.)
- For the cheese sauce: Place a large Dutch oven over medium heat with 4 tablespoons butter. Add the flour and stir until smooth. Whisking continuously, cook until pale golden light brown and fragrant, about 6 minutes. Add the dry mustard, paprika and garlic salt and whisk. Add the milk and cream and whisk to combine. Bring to a simmer, then reduce the heat to medium. Stirring frequently, simmer until very thick, about 10 minutes. Add the Brie, Cheddars and fontina and whisk until smooth. Add the parsley, tarragon and salt and whisk to combine. Reduce the heat to the lowest setting.
- For the mac and cheese: In the remaining pot of boiling water, cook the pasta 2 minutes shy of al dente. Drain and transfer to the sauce. Stir to combine.
- Place a nonstick skillet over medium heat with the remaining 2 tablespoons butter. Add the garlic and cook until fragrant, about 1 minute. Add the lobster meat and cook until opaque, about 3 minutes. Add to the cheese sauce and stir to combine.
- Transfer the mac and cheese to a 10-inch cast-iron skillet. Place the skillet on a baking sheet, then top with the bacon if using. Top with grated Parmesan. Melt the cheese under a broiler, then serve hot.