Lobster Mac and Cheese

Lobster Mac and Cheese

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"High class meets down home. This dish is just my style. The amazing combination of flavors make this one of my favorites."
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Ingredients

1 h 30 m servings 913 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 913 kcal
  • 46%
  • Fat:
  • 49.2 g
  • 76%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 60.9 g
  • 122%
  • Cholesterol:
  • 218 mg
  • 73%
  • Sodium:
  • 1113 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
  2. Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
  3. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
  6. Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
  7. Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

Reviews

37
  1. 47 Ratings

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Most helpful positive review

I thought this recipe was alot of work but worth it. I modified the recipe by just ommiting the part about cooking the lobster & using the shells and just used lump lobster meat bought from the...

Most helpful critical review

Try Ina's recipe (The Barefoot Contesa) on Food Network. Better and easier.

I thought this recipe was alot of work but worth it. I modified the recipe by just ommiting the part about cooking the lobster & using the shells and just used lump lobster meat bought from the...

It is very good--not really difficult at all, just a little labor intensive. Use a good blender to grate the cheese, and most of the work is done. I add several more garlic cloves, peppercorns, ...

Try Ina's recipe (The Barefoot Contesa) on Food Network. Better and easier.

I used crab instead and it was still excellent!

We enjoyed this well enough, but not nearly enough for me to make it again. The execution of the recipe is unnecessarily complicated, for one thing - it should have been nearly as basic and str...

I made this recipe for a large dinner party, so I tripled the recipe to 24. I was multitasking during the prep and discovered the next day that I left out 9 cups of cheddar cheese! It was stil...

Excellent recipe. We really love it it. As close as I've found to one that we enjoy at Binion's Steakhouse. I shorten the prep time by sauteing the onions along with the garlic and shallot, a...

I didn't have any of the cheese suggested so instead I used Velveeta. I know it isn't quite the same, but it worked out perfectly! Still added onions, shallots, ground pepper and lots of chopped...

although it turned out ok, the cost for the ingredients made it not worth it for me for glorified mac and cheese. it was good, not great but a fun recipe to try.