Lobster MacDaddy and Cheese

5 01 2011


Here by special request for Kim and Tara is the Lobster Mac ‘N Triple Cheese dish we did over Christmas. Hope you enjoy!

  • Tail and claw meat from 2 ~ 1 ¼ pound lobsters
  • 16 oz dried pasta (like Fusilli or elbows, etc.)
  • ½ onion with 2 cloves and ½ bay leaf (onion piquet)
  • Milk  3 cups
  • Flour AP 1.5 oz
  • Butter 1.5 oz (clarified)
  • Salt to taste
  • White pepper to taste
  • 4 oz of three cheeses like double Gloucester, smoked Gouda and Brie; chopped
  • ~1/4 cup Panko bread crumbs

Reserve the lobster meat and heat a pot of salted water to cook the pasta. In a saucepan heat the milk over low temperature for about 15 minutes with the onion piquet. While the milk heats, melt the butter in another saucepan and then add the flour. Whisk them together to form a roux. Slowly add the heated milk, whisking to combine. As soon as the milk starts to thicken slightly, add the cheese a little at a time and whisk to incorporate into the sauce. Continue until all the cheese is added. If the sauce gets too thick, thin it out with a little additional milk. Add the cheese sauce to the cooked pasta and toss with the lobster meat. Season to taste with salt and pepper. Place the contents in an oven proof baking dish and top with bread crumbs. Heat until the broiler for 1-2 minutes until the top is golden brown.




5 responses

5 01 2011

Glad this recipe does not require murdering a live lobster; sounds terrific!

5 01 2011

@TOB: Well, actually it did b/c I used live lobster….

5 01 2011
E Stelling

You could slap me right now, but I am crawling through a mac noodle licking up all the cheese and about to eat as much lobster as I can find!

Yum on this recipe!

8 01 2011

I’m not usually one for the extreme richness of mac ‘n cheese, ‘n ‘at. This, however, looks like the lobster meat (though rich in itself) cuts through some of the cheesiest of the cheese. Mmmmmmm.

8 01 2011

@bb: Beyond decadent is a good place

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