Lobster Mac and Cheese

There’s comfort food, and then there’s lobster mac and cheese at a whole different level. This dreamy dish takes everything you love about creamy, cheesy pasta and gives it a luxurious twist with sweet, tender lobster meat. The magic starts with the contrast: the rich, melty blend of sharp cheddar and Gruyère, that coats every bite of pasta, while the lobster adds delicate flavor and a touch of elegance. Add a buttery, golden breadcrumb topping and you’ve got a dish that’s equal parts indulgent and comforting. Here in Florida I don't have access to fresh whole cooked lobster like I do up north, which is my preference, but lobster tail meat works just as well. I can buy a package of six cold water lobster tails at Costco for less than $7/tail, and I only needed 3 tails for this recipe. This is an adaptation of Ina Garten's lobster Mac and cheese- easy to make and delicious! This recipe can serve 4-5 people.

Lobster Mac and Cheese Recipe

3 lobster tails or 3/4 lb of cooked lobster meat

6 oz of gruyere cheese, grated (about 2 cups)

4 oz extra sharp cheddar, grated (about 1 cup)

1/2 lb of elbow macaroni (or whatever your pasta shape preference is)

2/3 cup milk

3 T butter  and 1 T for bread crumbs

1/4 cup of flour

salt and pepper to taste

1/4 tsp nutmeg

1/2 cup panko bread crumbs

1. Cook pasta according to package and drain well. Meanwhile, cut the cooked lobster into small bit size pieces.

2. Heat milk in microwave for 30 seconds so it is warm. Melt butter in large saucepan. Add the flour and whisk it. Add the warm milk and continue whisking until thickened and smooth. Remove from heat.

3. Add grated cheeses, salt and pepper, and nutmeg and stir well. Add cooked lobster and macaroni and stir well. Place into a baking dish or 3-4 individual gratin dishes. 

4. Melt remaining 1 T butter and add panko crumbs to the melted butter. Stir until coated and toasted. Top the pasta with the bread crumbs.

5. Bake at 375 degrees for about 30-35 minutes or until bubbly and browned on top.