Lobster Macaroni and Cheese
A luxurious twist on the classic comfort dish, this Lobster Macaroni and Cheese features rich cheeses and succulent lobster enveloped in a velvety béchamel, then baked until golden and bubbling.
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Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon nutmeg
- 12 ounces Gruyere cheese grated (4 cups)
- 1 1/2 pounds cooked lobster meat
- 8 ounces extra-sharp Cheddar cheese grated (2 cups)
- 1 pound cavatappi or elbow macaroni
- 1 quart milk
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups fresh white bread crumbs 5 slices, crusts removed
- Kosher salt
- 8 tablespoons 1 stick unsalted butter, divided
- Vegetable oil
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil, drizzle in a small amount of vegetable oil, then add the pasta and cook according to package instructions for 6 to 8 minutes. Drain thoroughly.
- In the meantime, warm the milk in a small saucepan over medium heat without allowing it to boil. In a separate large pot, melt 6 tablespoons of the butter over low heat, then incorporate the flour, stirring continuously with a whisk for about 2 minutes. Gradually pour in the heated milk while whisking and continue to cook for 1 to 2 minutes more, until the mixture thickens into a smooth sauce.
- Remove from the heat and blend in the Gruyere, Cheddar, 1 tablespoon of kosher salt, black pepper, and nutmeg until fully combined. Fold in the cooked pasta and lobster meat, ensuring the ingredients are evenly coated.
- Transfer the mixture into six to eight individual gratin dishes. Melt the remaining 2 tablespoons of butter and mix them with the fresh bread crumbs. Distribute this topping evenly over the gratins.
- Bake for 30 to 35 minutes, until the cheese sauce is bubbling and the breadcrumb topping is golden brown.
Notes
For best results, use freshly grated cheeses and prepare the bread crumbs from day-old white bread for a crispier topping.