Lobster mac and cheese

    Lobster mac and cheese

    (60)
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    1hr30min


    2 people made this

    About this recipe: This is a deliciously indulgent, yet comforting gastropub-style dish to make for family and friends. It's packed with lobster and three different types of cheese, then topped with crispy breadcrumbs.

    Ingredients
    Serves: 8 

    • 450g macaroni pasta
    • 1 (about 1kg) lobster, split
    • 2 tablespoons butter
    • 1 small onion, diced
    • 1 clove garlic, minced
    • 1 shallot, chopped
    • 10 black peppercorns
    • 475ml milk
    • 5 tablespoons butter
    • 5 tablespoons plain flour
    • 450g grated Gruyere cheese
    • 300g grated Cheddar cheese
    • 120g grated Pecorino cheese
    • sea salt and pepper to taste
    • 3 tablespoons breadcrumbs

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the macaroni and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 mugs of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
    2. Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to the boil, then reduce heat to medium-low; cover and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
    3. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
    4. Preheat oven to 180 C / Gas 4.
    5. Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour; stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a sieve. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
    6. Stir the grated cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the lobster meat, cooked onions and macaroni. Pour the macaroni into a large casserole dish. Sprinkle evenly with breadcrumbs.
    7. Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.
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    Reviews & ratings
    Average global rating:
    (60)

    Reviews in English (60)

    by
    73

    I thought this recipe was alot of work but worth it. I modified the recipe by just ommiting the part about cooking the lobster & using the shells and just used lump lobster meat bought from the fish market instead. It was great!  -  05 Jan 2009  (Review from Allrecipes US | Canada)

    by
    56

    It is very good--not really difficult at all, just a little labor intensive. Use a good blender to grate the cheese, and most of the work is done. I add several more garlic cloves, peppercorns, and use lobster tails I get at Sam's for under $20. It's really not that spendy--this recipe actually makes about 8 entree-sized servings. I just use equal sized amounts of the cheeses--usually about 6 oz. portions, grated. I never use a whole lb. of macaroni--a half pound is plenty. This is good even if you omit the lobster. Try adding diced ham instead, or leaving out meat altogether. I also like it with a little heat--use some cayenne or a couple of tsp red pepper flakes--or just serve with your choice of hot sauce.  -  03 Nov 2010  (Review from Allrecipes US | Canada)

    by
    40

    Try Ina's recipe (The Barefoot Contesa) on Food Network. Better and easier.  -  24 May 2011  (Review from Allrecipes US | Canada)

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