Decadent Lobster Mac and Cheese

Introduction:

Indulge in a luxurious twist on a comfort food classic with this Lobster Mac and Cheese. Featuring succulent lobster, a creamy cheese sauce, and a crispy breadcrumb topping, this dish is perfect for special occasions or a cozy night in. The combination of rich cheeses like sharp white cheddar, Gruyère, and Parmesan with tender lobster meat elevates this mac and cheese to a whole new level of deliciousness.

Ingredients

For the Lobster:

• 2 (10 to 12-ounce) uncooked Maine lobster tails, or 4 (4 to 6-ounce) uncooked small lobster tails
• Cooking spray
• 1 cup panko breadcrumbs
• 9 tablespoons unsalted butter, divided
• 1/4 teaspoon Old Bay seasoning

For the Cheese Sauce:

• 8 ounces sharp white cheddar cheese
• 5 ounces Gruyère cheese
• 2 ounces Parmesan cheese
• 2 tablespoons dry white wine
• 1/3 cup all-purpose flour
• 3 1/2 cups whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes

For the Pasta:

• 1 pound dried cavatappi, gemelli, or large elbow macaroni pasta
• Fresh parsley sprigs (for garnish)
• 1/2 medium shallot
• 2 large cloves garlic

Directions

Prepare the Lobster:

1. Thaw lobster tails if frozen.
2. Preheat the oven to 450°F and coat a 9×13-inch baking dish with cooking spray.
3. In a medium bowl, combine 1 cup panko breadcrumbs with 2 tablespoons melted butter.
4. Cut down each side of the lobster tail shell with kitchen shears and discard feelers. Place the lobster tails cut side up on a baking sheet.
5. Brush lobster with 1 tablespoon melted butter and sprinkle with 1/4 teaspoon Old Bay seasoning. Bake for 10 to 12 minutes until mostly cooked. Allow to cool until lukewarm, about 15 minutes.

Cook Pasta and Prepare Cheese Mixture:

1. Bring a large pot of salted water to a boil. Cook 1 pound of pasta according to package instructions until just al dente. Drain and set aside.
2. Reduce the oven temperature to 375°F. Chop fresh parsley into 3 tablespoons.
3. Mince 1/2 medium shallot and 2 large garlic cloves. Grate the cheeses: 5 ounces Gruyère and 8 ounces white cheddar on large holes; 2 ounces Parmesan on small holes. Combine half of the Parmesan with breadcrumbs.

Make the Cheese Sauce:

1. Remove lobster meat from the shells and coarsely chop into 1/2-inch pieces.
2. In the empty pasta pot, melt 2 tablespoons butter over medium heat. Add shallots and garlic, cooking until tender and golden, about 3 minutes.
3. Add 2 tablespoons dry white wine and cook until mostly evaporated, about 3 minutes.
4. Add 4 tablespoons butter. Once melted, whisk in 1/3 cup flour until smooth, about 1 to 2 minutes.
5. Gradually whisk in 3 1/2 cups milk, bring to a boil, whisking occasionally.
6. Reduce heat to a simmer, then whisk in the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes until smooth. Stir in the pasta and lobster meat.

Assemble and Bake:

1. Transfer the pasta mixture to the prepared baking dish, spreading it evenly. Top with Parmesan breadcrumbs.
2. Bake for 20 to 30 minutes until the breadcrumbs are deep golden brown and the edges are bubbling. Cool for 10 minutes before serving.
3. Garnish with fresh parsley before serving.

Servings and Timing

• Serves: 6-8
• Prep Time: 40 minutes
• Cook Time: 1 hour to 1 hour 20 minutes
• Total Time: Approximately 2 hours

Variations

• Cheese Options: Substitute other flavorful cheeses like fontina or gouda for a different twist.
• Add-ins: Incorporate cooked bacon or sautéed mushrooms into the dish for added depth of flavor.
• Pasta Types: Try using different pasta shapes like penne or rigatoni to suit your preference.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a 350°F oven until heated through, or microwave individual portions on medium heat.

10 Frequently Asked Questions

1. Can I use pre-cooked lobster?
   • Yes, you can use pre-cooked lobster. Just add it during the final assembly before baking.
2. What if I don’t have Old Bay seasoning?
   • You can substitute with a mix of paprika, celery salt, and black pepper.
3. Can I freeze Lobster Mac and Cheese?
   • Freezing is not recommended as the cheese sauce may separate, but you can freeze the lobster meat separately.
4. Can I use a different type of pasta?
   • Absolutely! Any sturdy pasta that holds sauce well will work.
5. Is there a substitute for white wine in the cheese sauce?
   • You can use chicken broth or omit it altogether.
6. Can I use a different type of cheese?
   • Yes, feel free to experiment with your favorite cheeses.
7. How can I make this dish gluten-free?
   • Use gluten-free pasta, flour, and breadcrumbs.
8. Can I make this dish ahead of time?
   • Yes, you can assemble it up to a day in advance and bake it when ready to serve.
9. How do I know when the lobster is cooked?
   • The lobster should be opaque and firm to the touch when done.
10. Can I use other seafood?
    • Yes, shrimp or crab can be excellent substitutes or additions to the dish.

Conclusion

This Lobster Mac and Cheese is a gourmet version of a beloved classic, perfect for when you want to impress guests or simply treat yourself to a decadent meal. With its rich cheese sauce, tender lobster, and crunchy breadcrumb topping, it’s sure to become a favorite in your recipe rotation. Enjoy this indulgent dish and savor the luxurious flavors of lobster paired with creamy mac and cheese.

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