Pumpkin Lobster Mac and Cheese Recipe - Allrecipes.com
Pumpkin Lobster Mac and Cheese Recipe
  • READY IN hrs

Pumpkin Lobster Mac and Cheese

Recipe by  

"One Halloween I decided to try out a macaroni and cheese recipe using pumpkin, and it turned out to be a huge hit. The combination of the cheeses and the pumpkin made it so very rich and creamy. The next time I decided to make this dish I added some cooked lobster I had left over, and from there I just fell in love. I have had lobster macaroni and cheese dishes before, but never anything like this. All of this may sound strange and unusual but once you try this dish you will never get it out of your head. Garnish with fresh parsley and serve with fresh bread or dinner rolls."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Bring a large pot of lightly salted water to a rolling boil. Cook pasta shells at a boil until tender but still slightly firm, about 10 minutes; drain and set aside.
  2. Preheat the oven to 375 degrees F (190 degrees C).
  3. Grease a 9x13-inch casserole dish.
  4. Melt 2 tablespoons margarine in a skillet over medium heat. Cook and stir shallot in melted margarine until lightly browned, about 5 minutes.
  5. Whisk flour into margarine and shallots to form a smooth paste.
  6. Slowly whisk evaporated milk into flour mixture until it forms a smooth sauce; simmer until thickened, 2 to 4 minutes.
  7. Whisk shredded Cheddar cheese and mascarpone cheese into sauce until cheeses have melted, about 5 minutes.
  8. Stir pumpkin puree, lemon zest, salt, black pepper, garlic powder, paprika, nutmeg, and hot sauce into the sauce until combined.
  9. Lightly mix in lobster tail meat, green peas, and cooked pasta shells until heated through, about 5 minutes.
  10. Pour pasta mixture into prepared casserole dish; top with panko crumbs and Parmesan cheese. Drizzle 2 tablespoons of melted margarine over the casserole.
  11. Bake in the preheated oven until topping is brown and crisp, 40 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Apr 02, 2012

I used imitation lobster meat and fat free evaporated milk to keep the calorie count down on the recipe. We liked this, but there isn't enough "cheese sauce" that we like. Next time I would double the amount of sauce and decrease the baking time. Overall everyone liked it.

 
Sep 03, 2012

This was amazing! The only thing I did differently was add more cheese of a different variety such as goat and munster. Even after I felt like I should have added more cheese and garlic. I'm most certainly going to make this again!

 
Jun 14, 2013

I made this recipe and doubled it. I thought there was plenty of cheese sauce. I used real crab instead of lobster but kept everything eles the same, my family loved it! Even my son in culinary school (who usually tells me how I make everythig wrong) loved it! Thank you!

 
Oct 16, 2013

We really liked this. I made it as stated in the recipe. Next time I will reduce or omit the lemon zest. The lemon flavor overpowered a little. I also prefer it a bit more creamy like it is before baking, so maybe next time I will serve it off the stove top to retain the creaminess, but overall this is a good dish. don't let the ingredient list turn you away. It is very easy to make and quite tasty. I was surprised I liked the pumpkin added to the cheese, but it gave it that extra something and the lobster really goes well in thi! Thanks for a unique and tasty dish ScottySauce :)

 

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Nutrition

  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 525 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

ScottySauce
1 Followers 0 Saved Recipes
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