MEMBER RECIPE
Lobster Mac and Cheese Recipe
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Difficulty: Easy |
Total Time:
20 minutes once lobster meat is all set.
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Active Time:
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Makes:
4 main dish servings
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!
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
Member recipes are not tested by the CHOW food team.
Oh wow!! Can't wait to try it, thanks for the wonderful recipe.
This rich home spun dish sounds absolutely delicious and I can't wait to make it for my someone special or even just a group of friends or family.
Every Christmas my family goes to a vast and amazing brunch at my parent's country club and one of the buffet stations is always Lobster Mac, served in individual cast iron skillets. Every member of my family went back to this station at least twice if not more. This is one of those perfect marriages that are sort of counterintuitive...until you taste it. And then you just can't get enough. Comfort food to the Nth degree.
Oh this sounds brilliant, I'll be trying this one out lickity split. I love Mac and Cheese. Although I don't live in Maine, I'm guessing my grocer could still provide me with lobster body meat. (Crosses fingers) If not, I could still use the tail meat, right?