Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Lobster Mac And Cheese

on November 3, 2016

2016-10-13-17-48-42

I’m pretty confident in saying, Mac and Cheese is a 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. Chorizo and smoked Gouda, or how about butternut squash mac and cheese! The one I like to serve, when having guests over, is my Lobster Mac And Cheese. The lobster adds the elegant factor, complimented by the variety of cheeses that go into my recipe. Let me show you how I make my Lobster Mac And Cheese.

2016-10-13-17-48-42

Equipment:
16 quart stock pot, 9 x 13 casserole dish
yields: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients:
4 cups of lobster meat, large dice (approx. 3  1-1/2 lb lobsters)
4 tablespoons of unsalted butter
4 tablespoons of all-purpose flour
4 cups of whole milk
1 teaspoon of freshly grated nutmeg
1 tablespoon of Kosher salt
1-1/2 teaspoons of freshly cracked black pepper
1 cup of corn
1 cup of Mascarpone cheese
1/2 cup of Brie cheese, without the rind
2 cups of shredded Fontina cheese ( reserve 1 cup for the top)
3 tablespoon of freshly finely chopped chives
3 tablespoons of freshly chopped tarragon
2-16 ounce packages of cooked just under al-dente Paccheri Rigati ( large rigatoni shaped pasta)
Topping:
4 tablespoons of melted unsalted butter
1-1/2 cups of Panko bread crumbs
3 tablespoons of freshly chopped flat leaf Italian parsley
3/4 cup of freshly grated Parmigiano-Reggiano cheese

Directions:
Butter casserole dish.
For 1-1/2 pound lobsters, cook time is 15-20 minutes. Note: They need to be a vibrant red color when fully cooked.

To cook lobsters, bring a 16 quart pot ( a little of half filled with water) of well salted water up to a rapid  boil. Drop the lobster into the pot, carefully, and place the lid on. Once water comes back up to a boil, start the cooking time. Once cooked ( after a least 15 minutes), remove the lobsters from the pot and set aside to cool.

Boil 16 ounces of pasta just before the al dente stage, and drain. the pasta will finish cooking during the baking process.

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

Preheat oven to 375 degrees

Next, to make the cheese sauce, melt the butter whisk in the flour in a large saucepan. Cook for 1 minute over medium, heat. Slowly add in the whole milk. Sprinkle in the Kosher salt, and black pepper, continuously whisking until sauce becomes thickened and smooth. Remove from the heat and stir in the chopped tarragon,  finely chopped chives, cheeses, and corn. Last, add in the cooked lobster meat. Mix until all ingredients are well combined.

Add the cooked pasta into the cheese sauce stirring gently not to break up the pasta. Pour the entire mixture into the buttered casserole dish. Sprinkle the reserved Fontina 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 and Parmigiano-Reggiano cheese. 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 the top.


3 responses to “Lobster Mac And Cheese

  1. […] Source: Lobster Mac And Cheese […]

    Like

  2. ohiocook says:

    I’m not even hungry right now and my mouth is watering! Looks so good.

    Like

  3. ☆First Day Digital☆ says:

    whoa!! Looks absolutely amazing! Can’t wait to try it!! – Much Luv from Oakland, CA, Colin (Melissa’s friend)

    On Thu, Nov 3, 2016 at 4:28 PM, Let’s Dish With Linda Lou wrote:

    > Linda Lou Hamel posted: ” I’m pretty confident in saying, Mac and Cheese > is a 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. Chorizo and smoked Gouda, or how about butternut squash ” >

    Like

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