Creamy Lobster Mac & Cheese w/ Chilli Garlic Butter | Gourmet Dinner Recipe | Cooking with Anadi

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

lobster meat

🥗Healthier: crab meat

💰Cheaper: shrimp

Crab meat provides a similar texture and flavor at a lower cost.

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: mozzarella cheese

Fontina has a similar melting quality, while mozzarella is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor without dairy, while pecorino is a less expensive cheese.

Boil water and season with salt to cook lobster tails.

Add lobster tails to boiling water and cook for 1-2 minutes until the shell changes color.

Remove lobster tails from water and let cool.

Cut lobster tails in half and remove the meat, discarding the vein.

Brush lobster meat with chili garlic butter made from 1/2 cup butter, 2-3 red chilies, 2 tablespoons parsley, and 2 garlic cloves.

Heat a grill pan on medium-high and cook lobster for 1 minute until charred.

Remove lobster from heat and let cool, then chop into chunks.

Add lobster shells back into the lobster water and bring to a boil.

Cook elbow macaroni in the lobster-infused water for 8-9 minutes until al dente.

In a large pan, heat 20 grams of garlic chili butter and add 420 grams of flour to make a roux.

Slowly add cold milk while whisking to avoid lumps until the sauce is smooth.

Drain pasta and add to the cheese sauce, mixing until combined.

Roast bread crumbs in remaining melted garlic chili butter until golden brown.

Transfer mac and cheese to individual casseroles, mix in lobster, and bake in the oven for 15-20 minutes.

Top with roasted breadcrumbs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens