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Lobster Mac ‘n’ Cheese

Lobster Mac 'n' Cheese
PREP TIME
10 min
COOK TIME
30 min
YIELDS
4 servings

Canada seems to be cold for nine months of the year, and a quick dish like this one always comes in handy when you want to stay warm. In my opinion, mac ’n’ cheese has to be made with old-school macaroni noodles like momma used to use.

Recipe by Chef Matt Dean Pettit and taken from “The Great Lobster Cookbook” ©2014 Penguin Random House Canada.

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Ingredients

1
live lobster (about 1 ¼ lb), boiled and meat removed
2
Tbsp salted butter
2
Tbsp flour
2
cups milk
1
Tbsp Old Bay seasoning (or your favourite seafood seasoning)
kosher salt and freshly ground pepper
2
cups aged white Cheddar cheese, shredded
3
cups elbow macaroni noodles
¾
cup panko breadcrumbs
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Directions

Step 1

Finely chop the lobster meat and place it in a bowl. Set aside.

Step 2

Preheat the oven to 375ºF.

Step 3

In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring, for 1 minute. Whisk in the milk until the mixture is smooth. Bring to a simmer, continuing to whisk until it has thickened. Sprinkle with the nutmeg, seafood seasoning, and a pinch of salt and pepper. Stir in 1 cup of the cheese until it has melted and the sauce is smooth.

Step 4

In a large saucepan of boiling salted water, cook the pasta for 6 to 7 minutes, or until it is al dente. Drain and return to the saucepan. Stir in the cheese mixture and add the lobster meat. Mix thoroughly.

Step 5

Transfer the pasta and sauce to an 8- x 12-inch baking dish. Top with the breadcrumbs and remaining 1 cup of of the cheese. Bake for 15 minutes, or until the cheese is bubbly and brown. Serve immediately.

Rate Recipe

My rating for Lobster Mac ‘n’ Cheese
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