I’m pretty confident in saying that Mac and Cheese is the favorite comfort food for people of all ages. There are so many recipes out there, from the classic version to endless variations of the classic dish.

Chorizo and smoked Gouda, or how about butternut squash mac and cheese? The one I like to serve when entertaining is my Lobster Mac and Cheese. The lobster adds a delicate sweetness along with a variety of delicious cheeses and a flavorful, crunchy topping. This is my idea for a perfect Lobster Mac & Cheese.

Prep Time: 1 hour (this includes the time it takes to cook the lobsters for the casserole)
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 8 servings
Equipment: 1 (16-quart) stockpot, 2 (6-quart) saucepots, 1 (9 x 13) baking dish, 2 large mixing bowls, colander, Microplane, chef’s knife, box grater, meat-safe cutting board, cutting board

Salt Ratios:
1/4 cup of kosher salt for boiling lobster
1 1/2 tablespoons of Kosher salt for cooking the pasta

Ingredients for the Lobster Mac & Cheese:
4 cups of  cooked lobster meat, large dice (equivalent to approx. 3 (1 1/2 lb) lobsters)
1 stick (8 tablespoons) of butter, unsalted (4 tablespoons for greasing the baking dish)
4 tablespoons of all-purpose flour
4 cups of whole milk, *scalded
1 teaspoon of nutmeg, freshly-grated
1 tablespoon of kosher salt
1 1/2 teaspoons of black pepper, freshly-ground
1 cup of thawed frozen corn (optional)
1 cup of Mascarpone cheese, room temperature
1/2 cup of Brie cheese, rind removed and  diced
1 cup of Fontina cheese, freshly-grated
1/2 cup of Parmigiano-Reggiano cheese, freshly-ground
3 tablespoons of fresh chives, finely minced
3 tablespoons of tarragon leaves, chopped
2 (16-ounce) packages (2 pounds) of cooked Paccheri Rigati, just under al dente (large rigatoni-shaped pasta, substitute: Rigatoni).

The Topping for the Lobster Mac & Cheese:
4 tablespoons of butter, unsalted and melted
1 1/2 cups of Panko breadcrumbs
3 tablespoons of Italian flat-leaf parsley, finely chopped
1 cup of Fontina cheese, freshly-grated
3/4 cup of Parmigiano-Reggiano, freshly-grated (using a box grater)

Instructions:
Start by buttering a casserole dish.

Instructions on How to Cook A Lobster:
Bring a 16-quart pot (a little over half-filled) with well-salted water to a rapid boil. Drop the lobster into the pot, and quickly place the lid on. Using a towel, hold the lid in place for just a minute, giving the water a chance to boil,  then start the cooking time. After about 15 to 20 minutes, remove the lobster from the pot and set it aside to cool. Repeat this process two more times.

Cook 16 ounces (1 pound) of pasta in salted, boiling water. Remove before the al dente stage between 8 and 10 minutes, then drain. The pasta will finish cooking during the baking process.

Remove the lobster meat from the tails and claws. Chop the lobster meat into large chunks and place it into a bowl.

Preheat oven to 375°F.
In a large saucepot, melt the butter over medium heat. Whisk in the flour. Continuously whisk the flour and butter to form a *roux. Cook, whisking constantly until the mixture turns blond in color and paste-like, about 2 minutes. Again, continue whisking while slowly adding the (*scalded) hot milk.

Continue to whisk as the sauce thickens. Bring to a boil. Lower the heat, and cook, stirring for 2-3 minutes more. Sprinkle in the grated nutmeg, Kosher salt, and fresh-ground black pepper, continuously whisking until the sauce thickens and is smooth. Remove from the heat, switch to a wooden spoon, stir in the chopped tarragon, finely chopped chives, freshly grated and ground cheeses, and corn (optional). Last, add the cooked lobster meat. Mix to combine.

Add the cooked pasta into the cheese sauce, stirring gently so as not to break up the pasta. Pour the entire mixture into the buttered casserole dish. Sprinkle the reserved Fontina and 3/4 cup of Parmigiano-Reggiano cheese evenly over the top.

For the crumb topping, add the melted butter to the Panko bread crumbs. Mix in the Italian flat-leaf parsley. Sprinkle the crumb topping evenly over the top. Bake for 35-40 minutes or until the sauce is bubbly and the macaroni is browned on top.

Allow the casserole to rest for 15 minutes before serving.

There you have it, my Lobster Mac & Cheese.

Notes:
1) For a 1 1/2 pound lobster, the cook time is 15-20 minutes.

2) They will be a vibrant red color when fully cooked.

3) I prefer to cook lobsters one at a time.

4) *Roux is a mixture of fat (especially butter) and flour used in making sauces

5) *Scalded milk is milk heated to a near boil. Small bubbles will appear around the inner rim of the pot.

6) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2017/12/26/how-to-cook-and-open-a-lobster/