Lobster Mac-n-Cheese

by Emily Kemme
lobster mac n cheese

Throwing caution to the wind when you’re feeling down and out is perfectly fine as long as it’s not the sort of caution-throwing that damages your health. The year 2020 is certainly one of those times to do it, and the way to be incautious is by cooking a decadent meal. For your own mental health, it’s acceptable to splurge every now and again on one of those 3,586,235 meals you’ve cooked in your own kitchen since the pandemic started back in March.

Lobster mac-n-cheese is precisely the type of cooking excessiveness that can create a glimmer of a smile, a hint of special times — and maybe — put a glow in your heart. Primary ingredients include cheese, pasta, and lobster — yes, it’s a spendy dish! But lobster mac-n-cheese is the sort of comfy-cozy meal that boosts spirits.

One batch easily serves 8 to 10 people. It’s a meal you can live on for days, and an easy way to keep that happy feeling going for a while. If you’re living in close quarters with a lot of people, they’ll thank you, too.

Fresh lobster is easier to find than you might think. All you need to cook the recipe is one pound. Check out the links below to source it. Buying frozen is also fine. And if lobster is not in the equation, shrimp or bay scallops make great alternatives.

Lobster Mac-n-Cheese Recipe

  • 1 pound elbow pasta
  • salt for cooking pasta and to taste
  • 4 cups half and half
  • 1 stick unsalted butter, divided
  • 1/4 cup flour
  • 2 cups sharp cheddar cheese, coarsely shredded
  • 2 cups Monterey Jack cheese, coarsely shredded
  • 2 cups mozzarella cheese, coarsely shredded
  • 2 T fresh tarragon leaves, minced
  • 1/2 tsp pepper
  • 1 pound cooked lobster meat, coarsely chopped
  • 1/2 cup panko bread crumbs
  • 1/2 cup reserved pasta cooking water

Cook the recipe

Preheat oven to 375°F. Spray a large, oven-safe casserole with oil to coat.

Bring a large pot of salted water to boil. Cook pasta according to package directions, stirring occasionally to prevent clumping, about 7 minutes or until just al dente. Drain pasta, setting aside 1/2 cup cooking water for the sauce.

Warm half and half in a small saucepan without bringing it to a boil. In another large pot, melt 6 tablespoons of butter (3/4 of the stick) and then sprinkle with flour. Cook on low for 2 minutes, whisking continuously. Pour in warmed half and half and continue whisking mixture over low heat until it has thickened and has a smooth consistency. If sauce is too thick, add reserved pasta cooking water in batches, stirring to incorporate.

Turn off the heat and add cheddar, Monterey Jack, and mozzarella cheeses. Fold in minced tarragon and season with salt and pepper. Spoon cooked elbow noodles into cheese mixture along with lobster and fold ingredients gently to coat pasta. Pour into prepared casserole, using a rounded spatula to assist.

Melt remaining 2 tablespoons butter and mix with panko bread crumbs. Sprinkle evenly over casserole. Bake uncovered for 35 minutes, or until sauce bubbles around the edges and panko crumbs are golden brown. Remove from oven and sprinkle with chopped chives before serving.

Serves 8-10.

Lobster resources:

Lobsters Online

Get Maine Lobster

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