Picture this: a dish that combines the indulgence of tender lobster meat with the comfort of creamy, oozy, piping-hot mac and cheese. Welcome to the world of Lobster Macaroni and Cheese! But what is it that makes this luxurious comfort food so memorable? No one can deny their secret, child-like love of a warm, cheesy bowl of pasta, and when combined with a luxurious splurge, such as lobster, people of all ages can celebrate a delicious dish without having to hide their true palate. Suddenly it is associated with luxurious, upper-class meals fit for a king, eh? Today's recipe, Lobster Macaroni and Cheese, is my take on a traditional dish using penne pasta rather than macaroni, further elevating it into the realm of royalty with fancy cheeses and white wine that take your taste buds on a tour of tastiness! Whether you're craving a childhood favorite or just looking for a new date night side dish that mixes the perfect fusion of comfort food and culinary opulence, check out this simple, yet irresistible Lobster Mac...Let's Get Cooking!
We will begin by preparing the pasta for this Lobster Macaroni and Cheese dish. Yes, I realize elbow macaroni is a pasta itself, making this recipe technically Cheesy Lobster Penne Pasta, but the Flavor Gods gave me special permission to stick with the traditional name so let it be! Anyway, use whatever noodle you prefer or have on hand, but penne is a nice pasta that will soak up and hold all that cheesy deliciousness from the sauce so that's what I highly suggest. Bring a pot of water up to a boil, heavily season it with salt, and drop your pasta in. Check the package directions, but ultimately go off feel and texture to cook your pasta to the perfect al dente doneness. It will get further baked so keep it on the less cooked side if anything, to prevent mush pasta and ruin such a delectable dish. It should be softened, yet retain its shape and still have just the slightest bit of undercooked chew to it. Once you hit your mark, drain and rinse the pasta with cold water to prevent any further cooking. Reserve a cup or so of the pasta water, though, as it will help finish your final cheese sauce consistency and thickness. Otherwise, set the pasta aside and we will move on.
While lobster may be the key ingredient in this dish, the sauce carries all the flavor so it gets our attention next. Begin the sauce by melting some butter with minced shallots and garlic. Let these aromatics sauté in the butter for a couple minutes, seasoned with salt and pepper of course, to cook the raw harshness out and release those wonderful smells.
Next, add some tomato paste and flour to create a roux. This will thicken and flavor our final cheese sauce so it's very important to get the flour cooked and these initial flavors developed. Let the mixture sauté over medium heat for 3 or 4 minutes.
Now pop the top on a bottle of nice white wine and pour yourself a glass to enjoy while we finish cooking this Lobster macaroni and cheese! Once you have wetted your whistle, as they say, pour another few splashes into the pot to deglaze the bottom and thin out our roux.
Continue cooking the wine-infused roux until it reduces by half, about 2 minutes or so, before adding the heavy cream. You are going to want to slowly pour in the cream a little at a time, while continuously whisking and stirring, to prevent any lumps. Once you get all the cream incorporated, be sure to season with some paprika, cayenne, and a bay leaf or two.
Bring this up to a high simmer, just shy of boiling, before reducing the heat to Low. Continue cooking and stirring the mixture for 10 to 12 minutes, until it is thick enough to coat the back of a spoon. Once you get there, fish out and remove the bay leaf. It has imparted its flavor, and no one wants to bite into it later so make sure it finds its way into the trash! The mixture should darken up a bit and turn slightly orange from our initial roux.
While the sauce starts to thicken, use a cheese grater or food processor to freshly shred your cheese. For today's rendition, I went with white cheddar and gruyere, but you can use any of your favorite cheeses to finish the sauce. I will say, though, that gruyere and lobster are pretty much lovers so again, another highly suggested recommendation! When your sauce is thick enough to coat the back of a spoon, add the freshly grated/shredded cheeses, a handful at a time, and stir to incorporate until melted.
Your mixture should be looking pretty cheesy and delicious at this point! Get your lobster meat ready by removing it from the tail and roughly chopping it. The less chopping the bigger the chunks so break your lobster down as much or little as you please. You may want to save a couple nice hunks, for final plating, so really show it off since it will get covered in cheese sauce and slightly lost in the visual. You will definitely taste it, but who doesn't like a nice, extra hunk of lobster bonus topper on their mac, eh? Anyway, chop up your lobster and add it to the sauce. Stir to mix it in and spread it evenly throughout.
Once you have added the lobster, add the drained pasta and give everything a final stir. If your cheese sauce is a bit too thick, add a bit of that pasta water we reserved earlier. The measurements in the recipe card below are pretty spot on, so as long as you don't stray too far by adding too much extra cheese or pasta, your pasta to sauce ratio should be pretty good.
You could dig in and enjoy this Lobster mac as is, but we are going to take it to the next level and bake it to finish it off with a nice crispy topping. Pour the mixture into a large 9x13 greased baking dish and preheat your oven to 350 degrees Fahrenheit.
Next, sprinkle the panko breadcrumbs evenly across the top of the entire mac mixture. Go ahead and roughly chop some parsley as well and spread it over the breadcrumbs.
Bake your Lobster Macaroni and Cheese, uncovered, at 350 degrees for 25 minutes, until the top is fully browned. Remove it from the oven and allow it to rest for 10 minutes or so before trying to serve. You want to give that cheese and pasta time to soak and absorb everything back up so it isn't a runny mess.
Once your dish has a cooled a bit, serve it up and dig in while it's hot and delicious! You can further garnish with some additional fresh parsley at this point as well.
This Lobster Macaroni and Cheese is sure to be a hit with the entire family! Ooey, gooey, and cheesy with soft noodles and tender bites of lobster beneath a crispy topping, what else can a person ask for in the culinary world? By all means, splurge even extra and double up the amount of lobster to make this the main dish, or keep it simple and refined as this works perfectly as a side to perfectly cooked steak or piece of chicken as well. No matter how you decide to serve your pasta, slow down and truly enjoy such an elevated, yet simple dish everyone can enjoy. Why not put on your chef’s hat and try this recipe yourself? You can swap out the cheeses and/or noodles and make any other changes along the way to fit your personal taste preferences, but let costs slip your mind for once and divulge in a little luxury and extravagance we don't often enjoy enough. After all, the joy of cooking lies in the process as much as in the final product. If you found this gourmet journey enjoyable, make sure to share it with your fellow food lovers. Enjoy every bit of your time with this Lobster Mac 'n' Cheese. Bon appétit!...Just Keep Cooking!
LOBSTER MACARONI AND CHEESE
Comments