Lobster Mac ‘n Cheese
Adding lobster to this traditional "kid's dish" make it cool for adults to eat!
Ingredients
- 1 lb Shell pasta (or your choice of pasta)
- 1 1/2-2 lbs Lobster meat (or 2-3 talis)
- 1 stick Butter
- 4 Shallots, minced
- 1 Garlic clove, pressed
- 1/2 cup Flour
- 4 cups Milk
- 1 tsp Dried mustard
- 1 tsp Truffle salt (optional)
- Fresh ground black pepper
- 3 cups Shredded Gruyere cheese
- 3 cups Shredded sharp cheddar
- 1/2 cup Bread crumbs
- Minced chives
Instructions
- Boil the lobster tails for 10 minutes. Drain and set aside to cool. Once cool pick the meat out of the lobster tails. Use scissors to slice down the underside middle of the tail. Pull apart and pull out the meat. Chop the meat and set aside. Light your oven and set to 350 degrees.
- Meanwhile, in a separate pot, boil your pasta water adding a fair amount of salt to the water.
- Melt 6 tablespoons of butter in a 4-quart saucepan and add minced shallots and pressed garlic clove. Sauté for 3 minutes. Add the 1/2 cup of flour. Continue stirring for one minute. Gradually add the milk, one cup at a time as it thickens. Add mustard, black pepper and truffle salt. (if using) Once thickened, add the shredded Gruyere and Cheddar cheese.
- Stir cheese mixture into the pasta. Fold in the lobster meat. Pour into one large casserole dish or 6 individual soup bowls or ramekins. Top with bread crumbs and dots of butter, then place in your preheated 360 degree oven. Bake for 15 minutes if using individual dishes; 30 minutes for one large casserole.
- If you happen to have an oven that has a broiler light it and let the tops crisp and brown for another 3 minutes or so.