Maine Lobster Mac & Cheese
Today I’m featuring a creamy delicious Mac & Cheese my brother made over the weekend. But this ain’t your standard Mac & Cheese, this has a lobster cream sauce and succulent lobster meat to amp up the classic comfort food.
While the recipe below features what my brother used for pasta and cheese, you could easily substitute for the pasta and cheese, you desire.
- 6lbs of lobster, six 1 pounders
- 1 box of cellentani
- 1QT of milk
- 1 cup of heavy cream
- 1/2tsp of saffron
- 2TBS of butter
- 3TBS of flour
- 1/4lb of American cheese, cubed
- 4oz of cream cheese, cubed
- 1/4lb of smoked gouda, cubed
- 1 small bunch of chives
- 1 cup of panko
Cooking your lobsters – Begin by boiling your lobsters for 6 minutes in a large stock pot. You don’t want to cook the lobster completely because they’ll cook it a bit more once you combine the mac and cheese to bake later. At the 6 minute mark, remove the lobsters from the pot and remove the meat while they’re still warm. Add the meat to a heat resistant bowl and place into bowl, in the refrigerator.
Now onto the lobster cream sauce – In the same large stock pot you used for your lobsters, place your milk and heavy cream with 1/2 of the lobster shells and simmer on low heat. You want to be careful you don’t boil your milk and cream. Simmer for 1 hour and at the half hour mark, add your saffron and stir.
Meanwhile cook your pasta in salty water. Cook until the pasta is al dente, then drain and set aside in a large heat safe bowl.
At the hour mark for your cream sauce, strain out the cream from the lobster shells and keep warm.
Now begin to build your bechamel sauce – In a large saucepan, melt 1TBS on low heat. When it’s bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes. Whisking constantly, add the warm cream in a steady stream. Bring the cream to a gentle simmer and continue to whisk until the lobster cream sauce thickens, about 10 minutes. Time for the cheese – Add the cheeses in small batches and whisk until melted and thick 😋
Remove the lobster meat from your refrigerator and chop into some bite size pieces and some smaller pieces.
Time to combine your ingredients for the mac & cheese – Combine half of the lobster cheese sauce to the pasta and stir until well combined.
Now add your lobster meat and stir until well combined.
Add additional cheese sauce ensuring you’ve covered your pasta completely. This is a creamy and delicious mac & cheese and you need this extra lobster cream sauce for deliciousness 😋
Place the pasta into a large baking dish, covered with foil and bake at 350 for 25 minutes.
Meanwhile, time to make the topping for your mac and cheese – Take a small bunch of chives and cut in half. Rotate one half 180° so it aligns with the other (cut sides together). In a rocking motion, slice into thinnest possible circles. Add your panko into a small bowl. Melt your other tablespoon of butter in the microwave and add the melted butter to the panko. Add your chopped chives and stir to combine.
At the 25 minute mark, remove the mac & cheese from the oven. Remove the foil and add your panko mixture to the top of the mac & cheese.
Now place back into the oven, under the broiler for a 2-5 minutes to crisp the topping.
Enjoy and Cheers 🍻