Lobster Macaroni and Cheese
You can smell autumn in the air and feel it in the breeze. Now that the weather is getting cooler and the days shorter, nothing sounds better than comfort food like macaroni and cheese. Homemade macaroni and cheese is dense and creamy. It’s richer and more satisfying than boxed mac ‘n cheese. You can make it in less than an hour! Tossing lobster into your macaroni and cheese adds flavor and nutrients.
Lobster is a delicious lean protein that’s packed with vitamins, minerals and healthy fats that your body needs. It is rich in vitamin A, calcium and iron along with selenium, vitamin B12, and zinc. It is also a good source of rarer nutrients like magnesium and omega-3 fatty acids. Medical studies suggest that this incorporating this delicious seafood into your regular diet can protect against depression, anemia, and thyroid disease. You feel good eating this delicious comfort food when you think about the nutritional benefits that lobster adds to it. Freshly cooked lobster tastes best in this recipe. You can substitute lump crabmeat, scallops or shrimp.
1 package (8 ounces) elbow macaroni
¼ cup butter
3 tablespoons all-purpose flour
2 ½ cup whole milk
Pinch nutmeg (optional)
1/8 teaspoon freshly ground black pepper
½ teaspoon salt
2 cups shredded white cheddar
1 cup shredded Fontina
¾ cup freshly grated Parmesan
½ cup Panko breadcrumbs
1 tablespoon extra-virgin olive oil
1 lb. cooked lobster, chopped roughly
¼ cup freshly chopped parsley (optional garnish)
- Preheat your oven to 375°.
- Cook the elbow macaroni in a large pot of salted boiling water, following the instructions on the package, until al dente. Then drain the pasta and set aside.
- Place a large saucepan on the stovetop. Turn the burner to medium and melt the butter in the pan. Slowly, sprinkle in the flour and create a roux. Continuously stir it until it is golden brown (approximately 2-3 minutes).
- Slowly pour in the milk and whisk until smooth. Add in the nutmeg, salt, and pepper. Simmer until it has thickened (approximately 2 minutes). Be sure to stir it constantly as it thickens.
- Remove the pan from the heat. Pour in the three kinds of cheese—white cheddar (reserve ½ cup), Fontina and Parmesan (reserve ¼ cup)—and whisk together until the cheeses have melted.
- Fold in the lobster and then the pasta.
- Pour the mixture into a 9×13 inch baking dish.
- In a medium-sized bowl, combine the remaining parmesan, breadcrumbs and olive oil. Season with a dash of nutmeg and pepper. Mix together.
- Sprinkle the reserved white cheddar over the pasta. Then sprinkle the breadcrumb mixture on top.
- Bake in the oven for 20-25 minutes or until the breadcrumbs are golden and the sauce is bubbling. Serve with a side salad or roasted vegetables.
You can pick up fresh Maine lobster for this recipe at City Fish Market! We offer live lobsters as well as freshly cooked regular lobster meat, claw meat, knuckle meat, and tail meat.
Let us know in the comments how your lobster macaroni and cheese turn out!