This lobster mac and cheese is perfect to serve for family dinners. It’s a classic recipe that has that tiny twist in it that everyone will love. Even those that are meat lovers will love this dish because of the flavors going on in this!
Our friend Tara Noland has this to say about this recipe:
“With pre-cooked and shelled lobster from your local fish store or market all that’s required is making a basic macaroni and cheese and vamping it up with beautiful pieces of lobster claw. Not over doing the amount of lobster also saves on money and with all the richness that this dish has to offer you won’t need mounds of lobster, either.”
I agree with you! You don’t need to put a large amount of lobster in this. Just a little bit will do its magic. And it’s really easy to make! The classic taste is still very much obvious. It’s just that instead of anything else, you’re eating it with lobster.
Ingredients
• 6 Tablespoons Land O Lakes butter, plus more for dish
• 5½ cups Borden milk
• ½ cup Gold Medal flour
• ½ teaspoon Morton salt
• ¼ teaspoon McCormick freshly grated nutmeg
• ¼ teaspoon McCormick freshly grated black pepper
• ¼ teaspoon McCormick cayenne pepper
• 6½ cups Sargento old sharp cheddar cheese, grated
• 1 lb. Barilla elbow macaroni
• 8-10 ounces cooked lobster claw meat, torn into bite sized pieces
• Parsley for garnish
Instructions
1. Preheat oven to 375 degrees F. Butter an 8×11” and an 8×8” casserole dishes or one larger pan or small cast iron pans set aside.
2. In a medium saucepan heat the milk. Fill a large pot with salted water and place on high heat.
3. In another medium saucepan melt the 6 tablespoons butter and then add the flour, stirring and cooking of 1 minute
4. Whisk in the hot milk slowly and continue cooking and whisking until mixture bubbles and thickens. Remove from heat.
5. While the milk mixture is still hot. Whisk in the salt, nutmeg, black pepper and cayenne pepper and 5 cups of the cheddar. Stir well with a wooden spoon until cheese melts. Set aside.
6. When water has come to a boil, add the macaroni and cook until 2-3 minutes less than manufacturer’s directions. You want this more underdone than al dente. Drain and rinse in a colander. Stir into cheese sauce.
7. Pour into prepared dishes, and sprinkle with remaining cheese. Bake for 45-60 minutes for the large pans and 20-25 minutes for smaller. In the last 5 minutes place the lobster claw meat on top. Remove from oven and let cool for a couple of minutes. Garnish with parsley and serve.
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Quick Tip: Serve this using cast iron pan just like they do in restaurants for that more authentic restaurant feel.
Thanks again to Recipe Chatter for this amazing recipe.
