Lobster Mac and Cheese
What is your favorite Thanksgiving dish? I can’t choose but macaroni and cheese is in the top 3! I prefer eggs in my Mac and cheese but after adding the lobster I didn’t miss it! 🤎🍂
Ingredients:
Lobster (3 lobster tails used)
Elbow Macaroni
3 cups whipping cream or whole milk
1/2 cup of flour
1/2 cup of sour cream
1 stick of butter (4 ounces)
1 cup white wine (optional)
16 to 24 oz of shredded cheese (Gouda, mozzarella, and Monterrey Jack used)
Thyme
2 chopped shallots
2 whole shallots
4 garlic cloves (or 2 tbsp garlic paste)
Olive oil
Seasonings:
Old Bay Seasoning
Cajun seasoning
Onion powder
Garlic powder
Smoked paprika
Oregano (optional)
Salt
Pepper
Parsley Flakes for garnish
Recipe:
-season chopped lobster to taste with old bay, Cajun seasoning, onion powder, and garlic powder
-in a large pan add olive oil and chopped lobster
-Cook lobster on medium heat for about two minutes
-Remove lobster from pan and add 1 cup of wine, lobster shells, two shallots, thyme, and 1/2 stick of butter (2 fluid ounces)
-cover and allow this to simmer on medium heat for about 10 minutes
-Cook Macaroni pasta, drain pasta, and sit to side (only cook macaroni 3/4 of the way, usually about 6 minutes)
-after 10 minutes remove shallots and lobster shells from pan (set at least one shell aside for garnish)
-add into pan diced shallots and allow to simmer for about three minutes before adding in minced garlic
-add in minced garlic and cook until fragrance
-Remove thyme and add 1/2 stick of butter and 1/2 cup of flour
-mix on medium high heat until a roux is formed (about 1 to 2 minutes) or until light brown
-add whipping cream or whole milk to pan and allow to simmer before adding in sour cream
-now it’s time to add in some seasoning (1 tbsp of smoked paprika, 1/2 tbsp of garlic powder, 1/2 tbsp of onion powder, and 1/2 of oregano(optional)
-mix in preferred amount of shredded cheese (1 cup used) and then mix in macaroni and lobster
-add salt and pepper to taste
-In a pan 10 by 8 inch pan add in 1 layer of pasta and top with shredded cheese
-add in 2nd layer of pasta and top with shredded cheese
-add lobster tail to center for garnish (optional)
-preheat oven to 400 degrees
-cook for 25 minutes or until golden brown
-allow dish to sit for 10 minutes before serving
Building on the amazing foundation of this Lobster Mac and Cheese recipe, I wanted to share some extra tips and tricks I’ve picked up along the way to truly elevate it. If you’re like me, you’re always looking for that extra something that makes a dish unforgettable, especially when it comes to a decadent treat like Creamy Lobster Mac and Cheese. This isn't just about following steps; it's about making culinary magic! First off, let’s talk about that incredible lobster flavor. The recipe cleverly uses the lobster shells to create a quick broth, which is genius! To really lean into that 'lobster bisque mac and cheese' vibe, I sometimes add a splash of good quality dry sherry or a tiny bit of brandy (about 1 tablespoon) to the pan after removing the lobster, before adding the shells and wine. Let it simmer and reduce for a minute to burn off the alcohol, then proceed with the wine and shells. This adds a layer of depth and sophistication that's often found in classic bisques. Also, don't be afraid to let that shell broth simmer a little longer – sometimes 15-20 minutes, really pressing down on the shells, can extract even more flavor, bringing you closer to that rich bisque essence. Now, for the 'creamy' aspect – because who doesn't want the most luxurious, silky texture possible? While the recipe's cheese blend is fantastic, I've found that incorporating a small amount of cream cheese (about 2 oz) along with the other shredded cheeses can make the sauce extra velvety and help prevent it from breaking. Just make sure it's at room temperature so it melts smoothly. And speaking of cheese, always, always grate your own! Pre-shredded cheeses often contain anti-caking agents that can make your sauce slightly gritty. For an even more epic cheese pull, some sharp cheddar or Gruyère can be fantastic additions to your blend. When it comes to the star ingredient, the lobster, don't overcook it! As the recipe notes, just a couple of minutes is all it needs. It will continue to cook slightly when mixed into the hot mac and cheese and again in the oven. For selecting lobster, if fresh tails aren't available, frozen ones work perfectly. Just thaw them slowly in the refrigerator overnight. If you're feeling adventurous and want to use a whole lobster, steaming and extracting the meat yourself can yield an even fresher taste and more shells for your stock. Finally, some practical advice for hosting. This Lobster Mac and Cheese can be assembled a few hours ahead of time, covered, and refrigerated. Just let it come to room temperature for about 30-60 minutes before baking, and you might need to add an extra 5-10 minutes to the baking time. It's a lifesaver for holiday meal prep! For serving, a light, crisp green salad with a vinaigrette dressing is the perfect counterpoint to the richness of the mac and cheese. Trust me, these little tweaks will make your Creamy Lobster Mac and Cheese an absolute showstopper, making everyone ask for your secret recipe!
