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.

Boil a large pot of salted water.

Cook the lobster tails in boiling water for about 3-4 minutes.

Place the cooked lobster tails in ice-cold water for about 3 minutes to stop cooking.

Remove the lobster meat from the shell using kitchen scissors, cutting it into bite-sized pieces about the size of a quarter.

Prepare the roux by whisking equal parts fat and flour over medium-high heat for about 1-2 minutes until lump-free.

Add cold whole milk to the roux and cook for about 10-15 minutes, whisking every 2 minutes until the sauce thickens.

Turn off the heat and add cheddar and gruyere cheese to the sauce, mixing well and seasoning with salt to taste.

Cook 1 pound of elbow macaroni according to package instructions, ensuring the sauce remains creamy as it will dry out in the oven.

Sauté the lobster meat in some butter for about 20 seconds, seasoning with paprika, chives, salt, and pepper, and optionally adding hot sauce and lemon juice.

Layer half of the macaroni and cheese in each of 2 medium baking dishes, placing some lobster meat underneath and topping with more lobster on top.

Combine panko bread crumbs with melted butter and sprinkle on top of the mac and cheese, adding leftover cheese and chives.

Bake in a preheated oven at 400°F for about 10 minutes until the bread crumbs are toasty and the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens