I may have done this recipe before but just bear with me. My mac & cheese is pretty darn good. But add lobster to any recipe (maybe not chocolate cake) and it’s way better. By the bye…you can likely sub in crab, or shrimp, or mixed shellfish if you prefer that to lobster.
First, we used 5 lobster tails. It doesn’t HAVE to be tail meat. Claw meat is fine too. But, you want about a cup of seafood. If you use pre-cooked, then skip the cooking section for the lobster. HA!
Lobster Mac & Cheese
5 lobster tails, uncooked
2 tbsp butter
2 tbsp flour
2 cups milk
2 cups shredded cheese (I used white cheddar and swiss this time…shred your own, really)
1 lb of pasta, cooked to al dente (really, let it be a tiny bit chewy because it will cook more)
salt, white pepper, ground mustard, onion powder (a pinch of each)
Panko if you desire
First, cook the lobster tails. So, in a pot of boiling salted water, submerge the tails and bring to a boil. Boil for 12 minutes or just under done. Remove from water, shock in an ice bath for a minute or so, then remove from water and let cool on the counter or in a strainer.
Melt the butter in a 2 quart saucepan. Add flour and stir until no lumps remain. Continue cooking until the roux is just lighter than peanut butter. Slowly incorporate milk, stirring to keep smooth. Add salt, pepper, ground mustard, and onion powder. Cook for around 7-10 minutes on medium-high heat until the white sauce begins to thicken. (At this point, it’s super to have a 2nd pair of hands help) Add cheese in sections stirring to melt. Continue until all cheese is incorporated. Shut off heat, and move off burner.
Grease a 9 x 12 baking pan. I use a ceramic cake pan, but metal will work too. I also grease with cooking spray, I’m too lazy to butter a pan.
In the greased pan, combine pasta and cheese sauce. At this point it’s up to you whether you add the lobster to the cheese sauce, add it to the pasta, or add it separately. I like to make sure we get a little lobster in every serving so I add it at the end and ensure there’s some in each inch of the pan.
After you add the lobster, you can cover the top with panko, or not. Arguments arise as to whether that’s the “normal” way to do mac & cheese or not. Up to you. Do what you want. Jim likes the added crispiness of it with panko. I don’t care either way.
Bake in a 350 oven for 30 minutes. Sometimes I get all crazy and bake it for 20 minutes at 400. 350 for 30 works fine. You should see it bubbling a bit and it turns a bit golden brown.
Oh, and cover it with foil or don’t. Again, I haven’t seen a HUGE difference in flavor either way. If you cover it with foil, you’ll want to remove the foil 2/3 of the way through the cooking time so you get a crispy top.
And there you have it. It really does keep well, and leftovers are fantastic.
Enjoy your lobster!