Lobster Mac ‘n’ Cheese
Adding indulgent Maine lobster to this classic homemade mac ‘n’ cheese makes this the ultimate comfort food.
Servings: 4
Ingredients
- 4 Cold Water Lobster Tails 2.5 oz each
- 12 oz. cavatappi pasta
- 2 Tbsp. butter
- 1 onion finely chopped
- 1 clove garlic minced
- 1 Tbsp. finely chopped fresh thyme
- 2 Tbsp. all-purpose flour
- 2 cups milk
- 1/2 cup 35% heavy cream
- 1 Tbsp. Dijon mustard
- 1/2 tsp. each salt and pepper
- 1/4 tsp. ground nutmeg
- 2 cups shredded Gruyère cheese divided
- 1/2 cup grated Parmesan cheese divided
- 2 Tbsp. finely chopped fresh chives
Instructions
- Preheat oven to 400?F. 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. Grease 11- x 8-inch baking dish.
- 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 prepared 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.