LOBSTER MAC AND CHEESE

cheddar cheese

🥗Healthier: reduced-fat cheddar cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Lower fat option or more economical.

Steam the lobster using a double boiler with a little bit of water at the bottom.

Add salt to the water for the pasta and cover to bring it to a boil.

Steam the lobsters for about 10 minutes, then remove the meat from the shell using kitchen shears or a knife.

Cut the lobster into bite-sized pieces and set aside.

Once the water is boiling, add the elbow macaroni and stir to cook.

Undercook the pasta slightly, then strain it once done.

In a cast iron skillet, melt butter and add flour, mixing until smooth and cooking for about 3-4 minutes.

Add milk to the roux and whisk together, cooking on low for about 5-7 minutes until the sauce thickens.

Add a combination of sharp cheddar, fontina, provolone, and gruyere cheese to the sauce, reserving about 1.5 cups for topping.

Season the sauce with ground black pepper, salt, dijon mustard, and paprika, mixing until the cheese melts.

Fold in the cooked macaroni and lobster meat, stirring until well combined.

Transfer the mixture to a baking pan and sprinkle more cheese on top, pressing it into the pasta.

Reserve a couple of pieces of lobster to place on top for garnish.

Preheat the oven to 350°F (175°C) and bake for about 25 minutes until bubbly.

Garnish with parsley and allow to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens