Lobster Mac ‘n’ Cheese
Adding indulgent Maine lobster to this classic homemade mac ‘n’ cheese makes this the ultimate comfort food.
Servings: 4
Ingredients
- 3 4.75 oz Cold Water Lobster Tails
- 12 oz. cavatappi pasta
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoons finely chopped fresh thyme
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup 35% heavy cream
- 1 tablespoons Dijon mustard
- 1/2 teaspoons each salt and pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded Gruyère cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 2 tablespoons finely chopped fresh chives
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cook lobster according to package directions. Remove meat from shells and chop into 1-inch pieces.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1/3 cup cooking liquid.
- Melt butter in large skillet set over medium heat; cook onion, garlic and thyme for 3 to 5 minutes or until softened. Sprinkle flour over top; cook, stirring, for 2 to 3 minutes or until incorporated.
- Slowly whisk in milk and cream; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for about 10 minutes or until thickened slightly. Stir in mustard, salt, pepper and nutmeg. Remove from heat.
- Stir in 1 3/4 cups Gruyère and 1/4 cup Parmesan until melted. Stir in pasta, reserved cooking liquid and lobster. Transfer to greased 11x8-inch baking dish; sprinkle with remaining Gruyère and Parmesan.
- Bake for 18 to 20 minutes or until golden and bubbly. Let stand for 10 minutes. Sprinkle with chives.
Tips:
- Substitute shells or classic macaroni for cavatappi if desired.
- For a surf-and-turf meal, serve with your favorite Omaha Steak.