Lobster Macaroni and Cheese

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Recipe summary

Creamy with a but a bit of crunch and oh so cheesy, you'll love this Lobster Mac and Cheese by Eva Fong.

For more information visit Recipe to Riches!

Preparation time:
Cooking time: 62 minutes
Yield: 8

Ingredients

Lobster Cream Sauce

4 small live lobsters, each 1 lb/500 g
2 tablespoons olive oil
1 onion, coarsely chopped
1 cup dry white wine
1 cup 35% whipping cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Crumb Topping

2 tablespoons olive oil
1 1/2 cups panko crumbs
1/4 cup chopped fresh parsley

Cheese Sauce

1 cup shredded Fontina cheese
1 cup shredded Gruyère cheese
1 cup mascarpone cheese
6 tablespoons unsalted butter
1/2 onion, diced
2 cloves garlic, minced
2 1/2 tablespoons all-purpose flour

Assembly

1 pound medium pasta shells
1/4 cup chopped fresh dill
2 tablespoons finely grated lemon rind

Directions

Lobster Cream Sauce

In very large pot of boiling water, cook lobsters at full rolling boil for 8 minutes. Using tongs, transfer to a baking sheet. When cool enough to handle, crack lobster tails and claws; remove meat and cut into ½ inch (1 cm) chunks. Cover and refrigerate meat, reserving shells.
In large saucepan, heat oil over medium heat; cook onions for 3 minutes. Add reserved lobster shells; cook, stirring, for 3 minutes. Pour in wine and 6 cups (1.5 L) water. Bring to a boil. Reduce heat to simmer; cook partially covered for 30 minutes. Strain, discarding solids. Measure liquid; if more than 2 cups (500 mL) pour into clean saucepan and boil over medium-high heat until reduced to 2 cups (500 mL). Stir in cream, salt and pepper. Set aside.

Crumb Topping

In frying pan, heat oil over medium heat; cook breadcrumbs, tossing to coat, for 5 minutes or until crisp and golden. Stir in parsley. Transfer to bowl and set aside.

Cheese Sauce

In bowl, combine Fontina, Gruyère and mascarpone cheeses; set aside. In large saucepan, melt butter over medium heat; cook onions and garlic for 5 minutes or until softened. Stir in flour; cook, whisking, until mixture turns light golden, about 3 minutes. Pour in Lobster Cream Sauce. Bring to a boil, whisking constantly; reduce heat to medium-low. Cook until thickened, about 5 minutes. Whisk in cheese mixture just until smooth; remove from heat.

Assembly

In large saucepan of boiling salted water, cook pasta according to package directions. Drain well. Fold into sauce mixture. Fold in dill, lemon rind and lobster meat. Heat through over medium-low heat.
Divide among eight pasta bowls. Sprinkle with crumb topping.