Lobster Mac & Cheese
Cheesy baked macaroni with lobster
Ingredients
- 4 medium lobster tails removed from shells, but reserve the shells.
- 1 lb elbow macaroni or any other short pasta
- 4 quarts water
- 1 tbsp salt
- 2 cups half & half
- 12 oz. can evaporated milk
- 8 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups aged white cheddar shredded
- 1 cup mild cheddar shredded
- 4 oz brie cheese cut into cubes, rind removed
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- fresh chives for garnish chopped
Instructions
- In a medium pot, bring 4 quarts of water to a boil. Season with tbsp. of salt, then add lobster shells. Boil for 10 minutes. Remove lobster shells, and add pasta and cook according to package instructions, until al dente. Drain.
- Slice lobster tail meat into pieces. Set aside.
- Preheat oven to 350 degrees.
- In a large skillet, heat 6 tbsp. butter over medium low heat. Once butter has melted, add flour and whisk until no visible lumps are present, and a smooth, creamy roux is formed.
- Gradually whisk in evaporated milk and half & half. Stir in 1/2 tsp of salt, onion powder, garlic powder, paprika, ground mustard and pepper. Add brie cubes and whisk until cheese is melted. Add 1 cup of the white cheddar, and 1 cup of mild cheddar. Whisk until all cheeses are melted. Turn off heat.
- In a small skillet, heat 2 tbsp. butter. Add lobster meat, and sauté until meat has turned pink.
- Add cooked pasta and lobster to cheese mixture, and combine. Top with remaining cheese. Here you have two options, you can transfer to a buttered dish, or bake in the skillet. Bake in preheated oven for 20 minutes, or until cheese on top is melted and slightly browned.
- Let rest for at least 10 minutes, and garnish with chives. Serve warm.
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