Lobster Mac and Cheese
Baked piggy backed lobster tail and lobster mac and cheese with cheddar, gruyere, herbs, spices, and toasted breadcrumbs.
Ingredients
Lobster Mac and Cheese
- 1 tsp Pepper
- 1/2 tsp Nutmeg
- 1/2 tsp Celery Salt
- 1/4 tsp Cayenne
- 1 lb Bowtie, Elbows, Rotini
- 1 qt Heavy Cream
- 1 Stick Salted Butter cut into cubes
- 1 lb Shredded Gruyere Cheese
- 12 oz Shredded Cheddar Cheese Sharp Preferably
- 2 lbs Cooked Lobster Meat From Cooked Lobster Tails
- 2 cups Bread Crumbs Preferably White or Italian
Lobster Tail
- 4 Lobster Tails 7-8 ounces each Canadian Coldwater
- Salt and Pepper
- ¼ tsp Paprika
- 1/4 stick Melted Salted Butter
Instructions
Lobster Tails
- Piggy back the lobster tails and season it with salt, pepper, and paprika.
- Bake in the oven at 375 for 10 minutes until it temps at 125 degrees.
- Remove the lobster tail meat from the tail and slice or chop into small chunks or strips.
- Place the lobster tail meat pieces into a bowl and coat with melted butter.
Lobster Mac and Cheese
- Cook Pasta until it is al dente in lightly salted water. Once cooked set aside to drain.
- Boil your heavy cream until it begins to rise and immediately turn the heat to low.
- Add the shredded gruyere, and 8 ounces of the cheddar cheese to the cream and let it all melt together. Add ¾ stick of butter, nutmeg, cayenne, celery salt, and pepper and continuously stir until the butter has completely melted.
- Add your cooked lobster meat to the cheese sauce and remove from the heat.
- In a large mixing bowl, add your pasta and the cheese sauce and mix until well incorporated.
- In oven safe crocks or gratins add your macaroni and cheese mixture.
- Mix your bread crumbs with the rest of the butter (melted), and the rest of the cheddar cheese and generously coat the top of each dish.
- Bake at 375 degrees for 20 minutes (until bubbly and golden brown).