Gourmet Lobster Mac And Cheese Recipe
Indulge in this bisque-style lobster mac and cheese featuring a silky Mornay sauce, nutty brown butter, and a crunchy panko topping for a five-star dinner at home.
Equipment
- Large Pot
- Saucepan
- 4-quart casserole dish
- Mesh sieve
Ingredients
- 1 (16 ounce) package elbow macaroni
- 1 (2 pound) lobster, split
- 7 tablespoons butter, divided
- 1 small onion, diced
- 2 cups milk
- 1 shallot, chopped
- 10 black peppercorns
- 1 clove garlic, minced
- 5 tablespoons all-purpose flour
- 1 pound shredded Gruyere cheese
- 3 cups shredded Cheddar cheese
- 1 cup grated Romano cheese
- kosher salt and pepper to taste
- 3 tablespoons panko bread crumbs
Instructions
Pasta first, then a quick steam for tender lobster
- Bring a large pot of lightly salted water to a rolling boil and cook the elbow macaroni for about 8 minutes until tender but firm. Reserve 2 cups of the pasta water, then drain the macaroni and rinse with cold water.
- Pour the reserved pasta water back into the pot and place the split lobster halves in cut-side up. Steam for about 3 minutes until the meat is opaque and juicy.
- Cool the lobster briefly, remove the meat and chop into bite-sized pieces, and set aside the shells for the sauce infusion.
Build the bisque-style base with aromatics and infused milk
- Melt 2 tablespoons of butter over medium heat and cook the diced onion for 5 minutes until translucent. Remove the onions and set aside.
- In the same pan, combine the lobster shells, milk, shallot, peppercorns, and garlic. Simmer gently for 20 minutes to infuse the milk with seafood flavor. Preheat your oven to 350 degrees F (175 degrees C).
Brown butter roux into a silky Mornay sauce
- Melt the remaining 5 tablespoons of butter in a separate saucepan over medium-low heat until it turns a light golden brown and smells nutty.
- Whisk in the flour and cook for about 10 minutes until the roux is toasty and smooth.
- Strain the hot milk mixture and slowly whisk it into the roux. For extra depth, add a small splash of brandy or dry sherry at this stage.
- Simmer the sauce over medium heat for 10 to 15 minutes, stirring constantly until thick and smooth.
Cheese melt, assemble, and bake until golden
- Remove the pan from heat and stir in the Gruyere, Cheddar, and Romano cheeses until melted. Fold in the lobster, cooked onions, and macaroni.
- Pour the mixture into a 4-quart casserole dish, top with panko bread crumbs, and bake for 8 to 12 minutes until the edges are bubbling and the top is golden crisp.
Notes
Cooking Tip: Grate your cheeses fresh from the block. Pre-shredded cheese is coated in potato starch which can make your Mornay sauce feel grainy or oily rather than silky.
Lobster Prep: Ensure the lobster meat is patted very dry before adding it to the sauce. Excess moisture can dilute the richness of the roux and thin out the consistency of the dish.
Storage Advice: To reheat leftovers, place them in an oven-safe dish with a small splash of milk, cover with foil, and warm at 300 degrees F. This prevents the sauce from breaking and becoming oily.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 750kcalCarbohydrates: 65gProtein: 35gFat: 42gSaturated Fat: 26gCholesterol: 180mgSodium: 980mgPotassium: 450mgFiber: 3gSugar: 6gVitamin A: 1200IUVitamin C: 4mgCalcium: 700mgIron: 3mg
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