Lobster Mac'n'Cheese

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

A favorite homemade dish, mac 'n' cheese, becomes a true holiday treat when paired with lobster. Slice it and mix it with cheese sauce, add cooked pasta, and bake it all under a layer of breadcrumbs and parsley until the topping is deliciously golden. For topping, use large Japanese panko breadcrumbs; they're crispier, making your casserole extra special. When serving, sprinkle with fresh parsley and enjoy the combination of creamy sauce and tender seafood.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 frozen lobster tails, 220g each, thaw, remove the meat from the shell and chop
450 g penne pasta
60 g butter + 1 tbsp to grease the pan
2 small shallots, finely chopped
2 cloves garlic, chopped
2 tbsp tomato paste
5 tbsp. premium flour
1/4 cup white wine
4 cups heavy cream
0.5 tsp sweet paprika
1/4 tsp cayenne pepper
1 bay leaf
2 cups grated sharp cheddar
2 cups grated Gruyere
1/4 cup panko breadcrumbs
1/4 cup chopped fresh parsley leaves

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C) and position the oven rack on the middle shelf. Grease a 22 x 32 cm (9 x 13 in) baking pan.
Add the pasta to a large pot of boiling salted water and cook over medium heat until al dente. Drain and set aside.

In a large saucepan, heat 4 tablespoons of butter over medium heat. Once the oil begins to shimmer, add the shallot and garlic and cook until translucent. Season with salt and pepper to taste. Add the tomato paste and flour and stir for about 3-4 minutes.
Add the white wine and reduce by half, about 2 minutes. Gradually add the cream, whisking well to avoid lumps. Add the paprika, cayenne pepper, and bay leaf. Bring the cream to a boil and reduce the heat to low. Simmer until the sauce thickens and coats the back of a spoon, about 5-10 minutes. Once the sauce has thickened, remove the bay leaf.
Add the grated cheeses, a handful at a time, mixing well after each addition. Add the chopped lobster to the sauce and mix well. Add the pasta and mix well. Transfer to a greased baking dish and sprinkle with breadcrumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes, then serve. Sprinkle each serving with parsley.

Categories:

recipe / Dinner / Main courses / Casseroles / Pasta / Fish and seafood / Patrick and Gina Neely

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