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lobster mac and cheese

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author Marie

Ingredients

  • 1 pound elbow pasta
  • 2 to 3 lobster tails (8 oz each), cooked and chopped (1.5 pounds total)
  • 2 small garlic cloves , minced
  • 1 small shallot , minced
  • 8 tablespoons butter
  • 1/2 cup all purpose flour
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups milk
  • 8 ounces (2 cups) sharp white cheddar cheese
  • 8 ounces (2 cups) Gruyere or fontina cheese
  • 2 tablespoons tomato paste (optional)
  • 1/4 breadcrumbs
  • parsley (garnish, optional)

Instructions

  • Prepare pasta according to package directions and set aside (add a pat of butter or a tablespoon of olive oil to prevent sticking after pasta has been cooked)
  • In the meantime, heat butter over medium-high heat until melted and then add garlic and shallots.
  • Cook until fragrant, about 1 to 2 minutes, then add flour (and tomato paste if using) and whisk until a paste forms. Do not allow this to brown!
  • Add paprika, cayenne, salt, pepper, and bay leaf.
  • Slowly add milk and whisk to incorporate. Reduce heat to medium and continue cooking until mixture thickens, about 4 to 5 minutes.
  • Remove mixture from heat and then stir in shredded cheeses.
  • Taste sauce and add more salt/pepper if needed.
  • Add lobster meat to sauce and then combine with pasta.
  • Pour pasta into a greased 9 by 11 baking dish and top with breadcrumbs
  • Bake for about 30 to 35 minutes until top is lightly browned.
  • Casserole can be made ahead and reheated at 350 degrees until heated through (cover with foil when reheating to prevent the pasta from drying out)