lobster mac & cheese

If you ever find yourself with some extra lobster tails lying around, I’m begging you, use them to make this. And if you don’t have any lobster tails lying around? Make it happen. It’s worth it.

When the most recent issue of Saveur arrived with a picture of a Four-cheese macaroni & cheese on the cover, I knew that my life would not be complete without a gooey, cheesy, ridiculously not-healthy, pasta dish in my future. Yes, you read that right. Not-healthy. It’s always been my feeling that sometimes life calls for white pasta, cheese and butter. All in the same meal. And I happen to think that balance is healthy.

Words can barely describe this meal, but there were many, “mmms and yumms” throughout. Rich, indulgent and so creamy and flavorful. The only healthy thing about this recipe? Cutting the size down from 8-10 servings to 2-3 servings. Oh, and just be sure to serve it alongside a large portion of vegetables.

Lobster Mac & Cheese – adapted from Saveur

  • 6 oz pasta (I used fusilli)
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup milk (1/2 cup skim, 1/2 cup half & half)
  • 1 cup grated fontina cheese
  • 1/4 cup mascarpone cheese
  • 2 scallions, sliced
  • 1 Tbsp brandy
  • 1 tsp tabasco
  • 2-3 oz cooked lobster meat (the taster grilled some small tails)
  • 1/4 cup chives
  • 1/4 cup grated aged cheddar

Preheat oven to 375°. Cook pasta in boiling water for about 3 minutes. Drain and set aside.

Melt butter in a saucepan over medium heat. Add flour and whisk until smooth, about a minute. Whisk in milk and cook, whisking often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Remove from pan and stir in 3/4 cup fontina, mascarpone, brandy, Tabasco and freshly ground pepper. Add pasta and stir in half of the lobster and scallions. Transfer mixture to an 8″x8″ baking dish and sprinkle with remaining fontina and cheddar. Bake for about 30-40 minutes, until golden brown. Let cool for 10 minutes. Garnish with remaining lobster and chives.


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15 Comments

Filed under cheese, fats, great meals, pasta, protein, Recipes, seafood, Uncategorized, whole foods

15 responses to “lobster mac & cheese

  1. thehealthyjunky

    Holy cow! This looks divine. I have had lobster mac and cheese once and devoured the whole plate. Love this stuff. This recipe does not look difficult at all either which is a plus!

  2. what? YUM! did you stomach hurt after eating this. i would think it would be so rich. i guess that’s where portion control comes in, huh? can’t wait to give it a try!

  3. savoringsarah

    YUM! This is gorgeous. How can you go wrong!!

  4. Kate

    that sounds super good! cooking with fancy pants seafood totally intimidates me. any tips for getting over my “damn this is expensive i hope i don’t ruin it” fear 🙂

    • Emily

      You won’t ruin it, the seafood is the easy part! And don’t overthink it! I sometimes get crab legs from kinds when they are on sale an all you have to do is essentially steam them in the oven, couldn’t be easier!

      Emily http://www.anutritionisteats.com

      Sent from my iPhone

  5. This is my husbands favorite meal! I have yet to make this for him. I’m totally trying your recipe!

  6. I say, heck yeah! Refined flour, butter, and cheese ALWAYS belong together. 🙂

  7. I’ve never HAD lobster before, much less “extra” just hangin’ around! 😉 But heck yes – REAL food. Sounds good.

  8. Molly

    holy yum- I love lobster mac! Great recipe!

    xo-Molly
    http://www.givinganythingbutup.wordpress.com

  9. Oh, wow, oh yum! Could anything be better than creamy, rich lobster mac and cheese? And of course, every so often, you just need some butter!

  10. actorsdiet

    oh my god, i haven’t had lobster in forever…years!!!

  11. i have a theory some things are made to stay as they are a.k.a. they don’t need “healthy” makeovers. mac n’ cheese is one of them. go big or go home – and i think you did just that 🙂

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