Description
A creamy and luxurious lobster mac and cheese that combines rich cheeses with tender lobster for a comforting dish perfect for family dinners or special occasions.
Ingredients
- 4 (6 oz. each) lobster tails
- 1 pound cavatappi or elbow pasta
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 medium shallot, finely chopped
- 3 cloves garlic, finely chopped
- 1/3 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/4 cup dry sherry
- Juice of 1 lemon
- 1 teaspoon stone ground Dijon mustard
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 2 1/2 cups freshly grated white cheddar cheese
- 2 cups freshly grated gruyere cheese
- 1 1/4 cups freshly grated dubliner cheese
- 2 tablespoons mascarpone cheese
- 3/4 cup panko breadcrumbs
- Chopped fresh chives for garnish
Instructions
- Preheat the oven to 375°F and butter a 9×13 baking dish or two 9×9 dishes.
- Bring a large pot of water to a rolling boil. Drop in the lobster tails and cook for 5-7 minutes until they turn red and curl.
- Let them cool, then use kitchen shears to cut down the belly of the lobster tail, removing the meat and chopping it into chunks.
- In another pot, boil water for the pasta, season it, and cook until just shy of al dente.
- Heat a large pot over medium heat and add the butter and olive oil. Sauté the onion, shallot, and garlic for 5-7 minutes until golden.
- Stir in the flour and cook for another 1-2 minutes, avoiding burning.
- Gradually whisk in the milk and reduce heat to a simmer. Whisk until the sauce thickens, about 5 minutes.
- Stir in the sherry, lemon juice, Dijon mustard, cayenne, salt, and pepper. Cook for 2-3 minutes to eliminate the alcohol flavor.
- Reduce the heat to low and add the cheeses gradually, stirring well until melted. Incorporate the lobster meat and adjust seasoning if necessary.
- Combine the cheese sauce with the cooked pasta, mixing until well coated. Transfer the mixture to the prepared baking dish.
- Top with panko breadcrumbs and drizzle with olive oil. Add a sprinkle of salt, pepper, and cayenne if desired.
- Bake for 30-35 minutes until the top is golden brown. Allow cooling slightly before serving, and garnish with fresh chives.
Notes
For extra crunch, do not skip the panko topping. Adjust cheese types to your preference for varying flavors.