13637 Lobster Mac and Cheese 20 minutes once lobster meat is all set. 20 minutes 4 main dish servings Fri Oct 10 07:59:59 -0700 2008 Mon Oct 13 07:33:03 -0700 2008 Easy American User http://www.chow.com/recipes/13637 Mon, 13 Oct 2008 14:33:03 GMT One of the best things about a strong supply of Maine lobsters are the extra lobster bodies. Lobster Mac ‘n Cheese is a perfect use for the very affordable body meat (6 bodies for $1) and makes a memorable Macaroni and Cheese for four as a main dish. If you ever have thought that shellfish and cheese don’t make a great combination–try this. Because it is so good, it seems that every restaurant in Newburyport has their own version. While I’ve tried most of them, my own is the best. That and it costs about $2.50 a serving instead of $13!

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  • Pick lobster meat from 6 bodies, or chop the tail and claw meat from one lobster.
  • Cook 1 pound pasta of choice ( I prefer medium shells) al dente. The choice of pasta shape is important….....and of all the different ones I’ve tried I like medium shells best for the dish for two reasons: They hold lots of the creamy cheese sauce and lobster bits nicely and while ridged on the outside, they maintain their shape throughout the stirring and mixing without sticking to or piling up on each other. While cooking one pound al dente, begin making the cheese sauce.
  • Make the white sauce; Melt butter on low heat, add flour and thouroughly combine, cooking on low for about 2 minutes. Whisk in milk, turn heat to medium high and bring to low boil. Reduce heat after sauce thickens. The really important thing is the grate some fresh nutmeg into the sauce–just a few swipes should be sufficient.
  • Add grated cheese: Add grated cheeses in small handfuls, whisking continually. Adjust thickness of sauce to your preference by either adding more milk or more cheese. When sauce is smooth, stir in lobster meat.
  • Combine lobster cheese sauce with drained pasta. Serve immediately.
    • ]]>     http://www.chow.com Timeless Gourmet 84 Pasta/Noodles Lobster meat, 1/2–3/4 pound

    ]]>     1/2 stick butter for white sauce

    ]]>     Approx. 1/4 cup flour for white sauce

    ]]>     1/2 to 3/4 cup milk

    ]]>     3/4 cup grated cheeses. It’s amazing what a difference a smoked cheese makes here–something about the combination with the lobster flavor is exactly right. It could overpower though, so only make it about 1/4 of the total amount of cheese you use. For this I used a smoked mozzarella, but smoked gouda is great too. My preferred mix, in equal porportions: Parmesan, Smoked Mozzarella, Provolone, Monterey Jack

    ]]>     Freshly grated nutmeg

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