This lobster mac and cheese is just my style highclass meets downhome The fantastic combination of flavors makes this one of my favorites
Prep Time
1 hr 35 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Gather all ingredients.
Dotdash Meredith Food Studios
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water
stirring occasionally
until tender yet firm to the bite
about 8 minutes. Reserve 2 cups hot pasta water
then drain macaroni in a colander set in the sink. Rinse with cold water to cool; set aside.
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Pour reserved pasta water into the same pot and add lobster halves
cut-side up. Bring to a boil
then reduce heat to medium-low
cover
and steam until lobster meat firms and turns opaque
about 3 minutes.
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Remove lobster to a tray and cool for a few minutes
then remove meat and cut into bite-sized pieces. Reserve shells.
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Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir onion in hot butter until onion is softened and translucent
about 5 minutes. Remove onions to a small bowl; set aside.
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Place reserved lobster shells
milk
shallot
peppercorns
and garlic into the same saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
Melt remaining 5 tablespoons butter in a separate saucepan over medium-low heat. Whisk in flour and stir until mixture turns pasty and light golden brown
about 10 minutes. Strain milk mixture through a mesh sieve and slowly pour into flour mixture while whisking. Bring to a simmer over medium heat; cook and stir until thick and smooth
10 to 15 minutes. Remove from heat.
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Stir Gruyère
Cheddar
and Romano cheeses into thickened milk mixture until melted and smooth. Season with salt and pepper
then stir in reserved lobster meat
onions
and macaroni.
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Pour mixture into a 4-quart casserole dish and smooth the top. Sprinkle evenly with panko crumbs.
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Bake in the preheated oven until sauce is bubbly and the top is golden brown