Lobster mac and cheese allrecipes - Mac and cheese

Author: Cheryl Mckinley  

Here's what you need: lobster tail, homemade breadcrumb, parmesan cheese, salt, pepper, unsalted butter, all-purpose flour, cognac, whole milk, sharp white cheddar cheese, shredded comte cheese, grated parmesan cheese, mascarpone cheese, pasta, fresh chives This decadent lobster mac and cheese has it all: A generous amount of lobster meat and a rich, three-cheese sauce made with fontina, Gruyère, and mascarpone are mixed with pasta, and baked under a crunchy topping of panko and Parmesan.

Lobster Mac and Cheese

Lobster Mac and Cheese
This decadent lobster mac and cheese has it all: A generous amount of lobster meat and a rich, three-cheese sauce made with fontina, Gruyère, and mascarpone are mixed with pasta, and baked under a crunchy topping of panko and Parmesan. The cheese sauce has a secret flavor booster. The shells are separated from the meat and cooked with aromatics, wine, milk, and cream, infusing the sauce with a surprising depth of lobster flavor. The shells are then strained out before adding the cheese in this luxurious main course dish.
Provided by: Nicole Hopper
Total time: 115 minutes
Yields: 0 servings
Number of ingredients: 22
Ingredients:
  • 6 small fresh lobster tails (1 1/2 pounds total)
  • 8 tablespoons (4 ounces) unsalted butter, divided, plus more for greasing baking dish
  • 1 small (5 ounces) yellow onion, sliced (3/4 cup)
  • 3 garlic cloves, sliced
  • 1 (6-inch) thyme sprig, plus thyme leaves for garnish
  • 1 cup dry white wine
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 2 (6-inch) tarragon sprigs, plus tarragon leaves for garnish
  • 1 pound uncooked short curly pasta (such as cavatappi or campanelle)
  • ⅓ cup (about 1 1/2 ounces) all-purpose flour
  • 12 ounces fontina cheese (preferably Fontina Val d'Aosta), grated (about 3 cups)
  • 6 ounces Gruyère cheese, grated (about 1 1/2 cups)
  • 8 ounces mascarpone cheese
  • 1 ½ teaspoons soy sauce
  • ½ teaspoon black pepper
  • ½ teaspoon ground mustard
  • ⅛ teaspoon ground nutmeg
  • ¾ cup panko (Japanese-style breadcrumbs)
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 1 teaspoon grated lemon zest (from 1 lemon)
  • ½ teaspoon paprika
How to cook:
  1. Grease a 3-quart, 13- x 9-inch baking dish with butter; set aside. Bring a large pot of salted water to a boil over medium-high. Add lobster tails; cook, undisturbed, until shells turn red but meat is still slightly translucent, about 2 minutes (lobster should be undercooked). Using tongs, transfer lobster to a large bowl; let cool 5 minutes. Transfer 2 cups of the cooking water to a heatproof measuring cup and set aside; reserve remaining water in pot on stovetop. Using kitchen shears, and working over the bowl to catch any juices, cut down the center of each lobster tail shell, transfer meat to a cutting board, and add shells to bowl. Remove and discard digestive tract from the lobster tails. Chop lobster meat into 1-inch pieces and place in a medium bowl; cover and refrigerate.
  2. Melt 2 tablespoons of the butter in a large saucepan over medium-high. Add reserved lobster shells with any juices from bowl; cook, stirring often, until aromatic, about 2 minutes. Add onion, garlic, and thyme sprig; cook, stirring often, until onion is soft and translucent, about 3 minutes. Add wine; cook, stirring often, until almost dry, about 6 minutes. Stir in reserved 2 cups cooking water in measuring glass, and bring to a simmer over medium. Simmer, stirring occasionally, until reduced by half, about 15 minutes. Stir in milk, cream, and tarragon sprigs; cook over medium-low, stirring occasionally, 10 minutes. Remove from heat. Pour through a fine mesh strainer into a large heatproof bowl; discard solids. There should be about 4 cups lobster stock; set aside. Wipe saucepan clean; set aside. Preheat oven to 400°F.
  3. While lobster stock reduces, return remaining lobster cooking water in large pot to a boil over high. Add pasta and cook for 1 minute less than package instructions for slightly less than al dente. Drain and set aside.
  4. Melt 4 tablespoons of the butter in cleaned saucepan over medium until foamy. Whisk in flour; cook, whisking constantly, until bubbly and light golden brown, about 2 minutes. Gradually whisk in reserved 4 cups strained milk mixture. Cook, whisking often, until thickened, 6 to 8 minutes. Remove from heat; gradually whisk in fontina and Gruyère, whisking until melted. Add mascarpone and whisk until smooth. Stir in soy sauce, pepper, mustard, and nutmeg. Gently stir in cooked pasta and lobster meat. Spoon mixture into prepared baking dish; set aside.
  5. Microwave remaining 2 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 30 seconds. Stir in panko, Parmesan, lemon zest, and paprika. Sprinkle evenly over mac and cheese mixture in baking dish. Bake in preheated oven until bubbly and light golden on top, about 20 minutes. Remove from oven; let stand 10 minutes. Garnish with thyme leaves and tarragon leaves. Serve.
Notes: Lobster Mac and Cheese Recipe, This lobster mac and cheese recipe proves that seafood and cheese do belong together. Fresh lobster meat marries well with the zesty Cheddar and mellow …

The Best Easy Lobster Mac and Cheese Recipe

The Best Easy Lobster Mac and Cheese Recipe
The Best Easy Lobster Mac and Cheese Recipe - easy, creamy macaroni and cheese packed with fresh, rich lobster chunks!
Provided by: Courtney O'Dell
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: american
Number of ingredients: 15
Ingredients:
  • 1 (16 ounce) package elbow macaroni
  • 3 cups lobster meat, cooked and chopped into 1" chunks
  • 2 tablespoons butter
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 shallot, chopped
  • 10 black peppercorns
  • 2 cups milk
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 pound shredded Gruyere cheese
  • 3 cups shredded Cheddar cheese
  • 1 cup grated Romano cheese
  • kosher salt and pepper to taste
  • 3 tablespoons panko bread crumbs
Nutrition:
  • Calories: 660 calories
  • Carbohydrate: 19 grams carbohydrates
  • Cholesterol: 159 milligrams cholesterol
  • Fat: 48 grams fat
  • Fiber: 2 grams fiber
  • Protein: 38 grams protein
  • Saturated Fat: 28 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 1041 grams sodium
  • Sugar: 2 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 16 grams unsaturated fat
How to cook:
  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
  2. Once the water is boiling, stir in the macaroni, and return to a boil.
  3. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still a bit crunchy to the touch, about 8 minutes.
  4. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink.
  5. Set aside.
  6. Melt 2 tablespoons of butter in the pot over medium heat.
  7. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes.
  8. Place the garlic, shallots, peppercorns, reserved pasta water, and milk into the saucepan with the onions.
  9. Bring to a gentle simmer over medium heat, and cook for 20 minutes. Milk should not boil.
  10. Preheat oven to 350 degrees F (175 degrees C).
  11. Melt 5 tablespoons of butter in a saucepan over medium-low heat.
  12. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes.
  13. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat.
  14. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
  15. Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth.
  16. Season to taste with salt and pepper, then stir in the cooked lobster meat and macaroni.
  17. Pour the macaroni into a 4 quart casserole dish or enameled dutch oven and smooth the top to be an even surface.
  18. Sprinkle evenly with the panko crumbs.
  19. Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.
  20. Serve immediately and enjoy.
Notes: Lobster mac & cheese | Comfort Food, Preheat the oven to 180°C/350°F/gas 4. Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving a little cooking water. Remove the sauce from the heat, …

Lobster Mac and Cheese

Lobster Mac and Cheese
Comfort food for the seafood lover; creamy two cheese lobster macaroni and cheese. A fun addition to any meal plan!
Provided by: Rachel
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
  • 2 Tbsp unsalted butter
  • 2 Tbsp all purpose flour
  • 1 C half and half
  • 1 C sharp cheddar cheese (shredded)
  • 1 C Gruyere cheese (shredded)
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/8 tsp cayenne
  • 1/8 tsp dry mustard
  • 1/2 lb pasta
  • 1/2 lb lobster meat (fully cooked)
How to cook:
  1. Preheat oven to 350°F.
  2. Cook pasta to your liking. Meanwhile in a double boiler, set over medium heat, melt butter. Add flour and whisk to combine. Carefully pour in half and half, stir and let sit for 3-4 minutes. Add handfuls of shredded cheese to warm mixture, stirring occasionally. Continue adding cheese slowly until it has all been added to the double boiler. Season and continue to stir occasionally. Prepare cooked lobster meat by chopping into pieces no larger than bite size, set aside.
  3. Drain pasta and transfer to a large bowl. Pour cheese mixture over pasta. Stir to coat well. Toss lobster in and stir to disperse meat throughout.
  4. Divide pasta among individual oven safe dishes or one large dish. Bake for 15-20 minutes or until cheese is bubbly. Serve warm.
Notes: The Best Lobster Mac And Cheese Recipe, Next, add the pasta, salt, garlic powder, onion powder, smoked chili powder and pepper, then simmer. Cook for 10-12 minutes, stirring occasionally …

Lobster Mac & Cheese Recipe by Tasty

Lobster Mac & Cheese Recipe by Tasty
Here's what you need: lobster tail, homemade breadcrumb, parmesan cheese, salt, pepper, unsalted butter, all-purpose flour, cognac, whole milk, sharp white cheddar cheese, shredded comte cheese, grated parmesan cheese, mascarpone cheese, pasta, fresh chives
Provided by: Dylan Keith
Yields: 6 servings
Cuisine: Seafood
Number of ingredients: 15
Ingredients:
  • 12 oz lobster tail, 4 tails
  • 1 cup homemade breadcrumb
  • 2 tablespoons parmesan cheese
  • salt, to taste
  • pepper, to taste
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cognac
  • 2 cups whole milk
  • 2 cups sharp white cheddar cheese
  • 1 ½ cups shredded comte cheese
  • ⅓ cup grated parmesan cheese
  • 2 tablespoons mascarpone cheese
  • ½ lb pasta
  • 2 tablespoons fresh chives, for garnish
Nutrition:
  • Calories: 718 calories
  • Carbohydrate: 58 grams
  • Fat: 34 grams
  • Fiber: 2 grams
  • Protein: 40 grams
  • Sugar: 7 grams
How to cook:
  1. Preheat the oven to 425°F (220°C).
  2. Boil the lobster tails in salted water until just cooked through, about 12 minutes. -- Cook 1 minute per ounce (28g).
  3. When cool, remove the meat and dice. Set aside.
  4. Toss the breadcrumbs with 1 tablespoon melted butter, 2 tablespoons parmesan cheese, and black pepper.
  5. Cook the pasta in salted boiling water until al dente, about 7 minutes.
  6. Drain and set aside.
  7. In a large sauce pan, melt the butter over medium-low heat.
  8. Add the flour and whisk, cook about a minute.
  9. Add the Cognac and whisk. The mixture will thicken immediately.
  10. Slowly add the milk, while whisking.
  11. Increase the heat to medium and stir occasionally until it starts to bubble.
  12. The sauce will thicken enough to coat the back of a spoon.
  13. When it reaches this stage, add salt and pepper to taste.
  14. Add the sharp cheddar, Comte and parmesan cheeses, one handful at a time, whisking to incorporate. When one handful is melted, add the next.
  15. When all the shredded cheese has been added, add the mascarpone and stir.
  16. Remove from heat.
  17. Toss the cooked pasta with the sauce and ½ of the lobster, reserving about ½ for the top.
  18. Pour into a bake dish, and top with reserved lobster and buttered breadcrumbs.
  19. Bake until golden brown and bubbly, about 10 minutes.
  20. Serve immediately.
  21. Enjoy!
Notes: Lobster Mac and Cheese, Grease a 3-quart, 13- x 9-inch baking dish with butter; set aside. Bring a large pot of salted water to a boil over medium-high. Add lobster tails; cook, …
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