One time, we went to this restaurant in Maine and I had the chance to taste this delicious recipe for lobster mac and cheese. All the time I was eating it, I was enjoying the flavors and also trying to figure out what cheeses they used. I couldn’t get it out of my head (and tastebuds) so I researched for the recipe. Luckily, Ina Garten has her own recipe!
So, I decided to make a copycat recipe and make lobster mac and cheese. I think this will be perfect for our Christmas dinner. What I love about this dish is the smoky flavor of the cheeses. Baked in the oven, it gives that distinct flavor that you don’t get from regular mac and cheese. That plus the taste of lobster makes it oh so yummy!
If you can’t find fresh lobster, I think they sell frozen lobster meat in the supermarket. I haven’t tried it with crab but I’m willing to test it, too. What adds flavor to this dish is that you cook the lobster shells with the milk mixture so the lobster flavors really absorb into the dish.
If you’re looking for more recipes with seafood, try this 30-minute Broccoli and Shrimp recipe.
Don’t forget to share this recipe with your friends!
Lobster Mac and Cheese
- 1 (16 ounce) package elbow macaroni
- 1 (2 ;b) lonster (split)
- 2 tbsp butter diced
- 1 clove garlic minced
- 1 shallot chopped
- 10 black peppercorns
- 2 cups milk
- 5 tbsp butter
- 5 tbsp all-purpose flour
- 1 lb shredded Gruyere cheese
- 3 cups shredded Cheddar cheese
- 1 cup grated Romano cheese
- kosher salt and pepper to taste
- 3 tbsp panko bread crumbs
- Cook the macaroni in salted water for about 8 minutes. It should still be firm to the bite. Reserve 2 cups of the pasta water. Drain the macaroni and rinse with cold water. Set aside.
- In a large pot, pour the reserved pasta water. Add the lobster halves, cut side up. Bring to a boil then reduce heat to medium-low. Cover and steam the lobster for about 3 minutes, just until the meat turns opaque. Remove the lobster and let it cool for a few minutes. Remove the meat from the shells and cut into bite size pieces. Reserve the shells.
- In a saucepan, heat 2 tbsp butter over medium heat. Cook the onions for about 5 minutes or until translucent. Remove the onions and set aside. Add the reserved lobster shells, garlic, shallots, peppercorns, and milk into the same saucepan. Bring to a simmer over medium heat. Let it simmer for 20 minutes, stirring occasionally.
- Preheat oven to 350°F (175°C).
- In a separate saucepan, melt 5 tablespoons of butter over medium heat. Whisk in the flour until it becomes pasty and turns into a light golden brown, for about 10 minutes. Gradually whisk in the milk into the flour mixture. Let it simmer over medium heat. Cook for about 10 to 15 minutes, stirring occasionally, until it thickens.
- Stir the cheeses into the milk mixture and whisk until smooth and melted. Season with salt and pepper. Add the lobster, macaroni, and onions.
- In a 4-quart casserole or deep baking dish, pour the macaroni. Smooth the top and sprinkle with panko breadcrumbs.
- Bake for 8 to 12 minutes or until the sauce is bubbly and the top is golden brown.