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Lobster Mac and Cheese

Lobster Mac and Cheese

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Ange

Ange

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  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.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

elisapsy77
64

elisapsy77

1/5/2009

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 fish market instead. It was great!

margaux
48

margaux

11/4/2010

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, and use lobster tails I get at Sam's for under $20. It's really not that spendy--this recipe actually makes about 8 entree-sized servings. I just use equal sized amounts of the cheeses--usually about 6 oz. portions, grated. I never use a whole lb. of macaroni--a half pound is plenty. This is good even if you omit the lobster. Try adding diced ham instead, or leaving out meat altogether. I also like it with a little heat--use some cayenne or a couple of tsp red pepper flakes--or just serve with your choice of hot sauce.

Sally Harrod
33

Sally Harrod

5/24/2011

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

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