Best Lobster Mac And Cheese Recipes

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HOW TO MAKE MAINE'S BEST LOBSTER MAC AND CHEESE



How to Make Maine's Best Lobster Mac and Cheese image

Lobster mac n' cheese is one of New England's most famed comfort foods. This lobster, cheese and pasta combination has grown in popularity-almost as much as the beloved lobster roll sandwich. You'll find lobster mac at varied establishments, from roadside seafood stands, steakhouses, to French bistros. It can be a hearty main course or a decadent...

Categories     Comfort

Time 1h

Yield 6-8 Servings

Number Of Ingredients 14

1 lb. of blanched or raw lobster meat (substitute frozen lobster meat)
5 cups of cooked Cavatappi Pasta
2 1/2 cups Milk
1 cup Fontina Cheese, shredded
1/2 cup Mascarpone Cheese
3 tbsp. brandy
1 whole shallot finely chopped
2 whole cloves garlic minced
1/4 cup unsalted butter
1/2 cup all purpose flour
1 whole dry bay leaf
fresh ground cayenne pepper to taste
to taste sea salt
to taste black pepper

Steps:

  • Bring water to a boil and add salt. Cook pasta a 2-3 minutes less than what the directions state (before al dente). Use tongs to agitate the pasta a couple times to prevent sticking.
  • Pour pasta into colander and shock with cold water until cool. Drain and set aside.
  • Bring milk, bay leaf and garlic to a gentle simmer
  • Remove from pan and allow flavors to infuse for 15 minutes
  • Melt butter in a saucepan and add shallots. Saute until shallots are translucent has thickened
  • Incorporate flour with a whisk. Cook at low temperature until flour is golden in color. Add brandy
  • Slowly whisk milk into flour mixture until fully incorporated
  • Cook for 10-15 minutes on low heat, whisking often, until sauce has thickened
  • Add cayenne and black pepper (Note: wait until the end to add salt, lobster will add lots of flavor)
  • Add lobster and cook in sauce until lobster is close to desired texture
  • Finally add cheese and then add the cooked pasta and stir to combine

Nutrition Facts : Calories 370

LOBSTER MAC AND CHEESE



Lobster Mac and Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 24

6 tablespoons unsalted butter
6 tablespoons flour
3 cups Mussel Stock, heated, recipe follows
2 cups whole milk, heated
1 cup heavy whipping cream, heated
1 1/2 pounds fontina, coarsely grated
1 pound taleggio, rind removed, cut into pieces
1/4 cup grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh tarragon
1 pound large pasta shells, cooked in salted water to al dente
Two 2-pound lobsters, steamed, meat removed from shells
1 1/2 cups coarse breadcrumbs
2 tablespoons olive oil
2 teaspoons minced anchovy
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley
2 teaspoons grated lemon zest
2 tablespoons olive oil
4 shallots, coarsely chopped
1 cup dry white wine
2 pounds mussels, scrubbed

Steps:

  • Melt the butter in large saucepan over medium-high heat. Whisk in the flour and cook for 1 minute. Add the hot stock, milk, and cream and whisk until the sauce begins to thicken. Cook for 5 minutes, whisking occasionally.
  • Remove from the heat and whisk in the cheeses and season with salt and pepper. Add the parsley, thyme, tarragon, and pasta and stir until combined. Chop the lobster into bite-sized pieces and fold into the pasta. Divide into bowls.
  • For the crumb topping: Preheat the oven to 350 degrees F. Spread the breadcrumbs on a sheet pan and toast until barely golden, stirring once or twice, about 10 minutes. Heat the olive oil in a medium skillet over medium heat. Add the anchovies and stir a minute or 2 to warm through. Add the breadcrumbs, season with salt and pepper, and cook, tossing, until warm and slightly crisp. Remove from the heat and stir in the parsley and lemon zest. Sprinkle generously over the pasta.
  • Heat the oil in a large stockpot over medium heat. Add the shallots and cook until soft. Add the wine, bring to a boil, add the mussels, cover and cook until the mussels have opened. Remove the mussels to a bowl for another use, and then strain the broth into a saucepan.

CHEF JOHN'S LOBSTER MAC AND CHEESE



Chef John's Lobster Mac and Cheese image

You can actually prep these ahead and bake before that romantic, possibly Valentine's, dinner. You probably want to take them out and let them warm up for 30 minutes before baking. By the way, only bake these until the tops are browned and the inside is just hot.

Provided by Chef John

Categories     Seafood     Shellfish     Lobster

Time 1h

Yield 2

Number Of Ingredients 17

2 teaspoons vegetable oil
2 lobster tails, split in half lengthwise and deveined
2 tablespoons butter
1 ½ tablespoons all-purpose flour
1 ½ cups cold milk
¼ teaspoon paprika
1 pinch ground nutmeg
1 pinch cayenne pepper, or to taste
½ teaspoon salt, or to taste
3 drops Worcestershire sauce, or to taste
4 ounces grated sharp white Cheddar cheese
1 ounce grated Gruyere cheese
1 cup elbow macaroni, or more to taste
½ teaspoon fresh thyme leaves
3 tablespoons panko bread crumbs
1 tablespoon melted butter
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter 2 gratin dishes.
  • Heat oil in a skillet over high heat. Cook lobster tails in skillet until slightly golden and about halfway cooked-through, about 2 minutes per side. Transfer tails to a plate to rest. When cool enough to handle, remove lobster meat from shells and chop meat. Reserve shells.
  • Melt 2 tablespoons butter in the same skillet over medium heat. Whisk in flour; cook and stir until a paste forms and flour taste cooks off, 1 to 2 minutes. Add cold milk to flour mixture; whisk until completely incorporated. Bring to a simmer; reduce heat to low, and stir in paprika, nutmeg, and cayenne pepper. Cook, stirring occasionally, until thick, 3 to 4 minutes. Season sauce with salt.
  • Stir Cheddar cheese and Gruyere cheese into milk mixture until cheese is melted. Remove from heat and stir Worcestershire sauce into cheese sauce.
  • Bring a large pot of water with reserved lobster tails and a pinch of salt to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Remove and discard lobster shells, drain pasta.
  • Stir macaroni into cheese sauce with thyme leaves. Divide macaroni mixture between the 2 prepared gratin dishes. Top macaroni with chopped lobster meat, poking meat down into macaroni mixture with a fork.
  • Stir bread crumbs and melted butter together in a bowl. Add Parmesan cheese and stir. Top each gratin dish with bread crumb mixture.
  • Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.

Nutrition Facts : Calories 974.8 calories, Carbohydrate 61.8 g, Cholesterol 282.6 mg, Fat 53 g, Fiber 2.1 g, Protein 63.3 g, SaturatedFat 30.1 g, Sodium 1767.3 mg, Sugar 10.4 g

LOBSTER MAC AND CHEESE



Lobster Mac and Cheese image

This recipe for lobster mac and cheese, a variation on a classic plain recipe that Julia Moskin published in The Times, is a rich and shockingly flavorful addition to any feast, and requires only a single lobster to serve six or eight. Or try serving it as a main course for a weeknight dinner.

Provided by Sam Sifton

Categories     dinner, casseroles, main course

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

Kosher salt and black pepper, to taste
1 1/2 pound lobster
2 tablespoons unsalted butter
1 cup cottage cheese
2 cups whole milk
1 teaspoon dry mustard
Pinch cayenne pepper
Pinch freshly grated nutmeg
1 pound sharp Cheddar cheese, grated
1/2 pound macaroni or elbow pasta, uncooked

Steps:

  • Fill a large pot with salted water and set it over high heat to come to a boil. Plunge lobster into water and cover pot. Cook for 8 to 10 minutes, or until it is bright red. Check doneness by pulling an antenna; if it comes off without resistance, the lobster is done. Remove lobster to a bowl and allow to cool.
  • Meanwhile, heat oven to 375 degrees, with a rack in the upper third of the oven. Use a tablespoon of butter to butter a 9-by-13-inch-square baking pan.
  • In a blender, purée cottage cheese, milk, mustard, cayenne and nutmeg, and lightly season with salt and pepper. Transfer mixture to a large bowl, add grated cheese and uncooked pasta and stir well to combine. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
  • Meanwhile, crack lobster claws and tail over the bowl and remove the meat, reserving all liquid that comes out of the lobster. Roughly chop lobster meat.
  • Uncover baking pan, gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, and dot with remaining tablespoon of butter. Bake, uncovered, for 30 minutes more, until browned on top. Let cool for 15 to 20 minutes before serving.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 15 grams, Sodium 856 milligrams, Sugar 5 grams, TransFat 1 gram

LOBSTER MAC AND CHEESE



Lobster Mac and Cheese image

For an elegant seafood dish, Ina Garten adds tender, buttery lobster and Gruy�re to her Lobster Mac and Cheese recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

  • Preheat the oven to 375 degrees F.
  • Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  • Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
  • Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

LOBSTER MAC AND CHEESE



Lobster Mac and Cheese image

High class meets down home. This dish is just my style. The amazing combination of flavors make this one of my favorites.

Provided by Ange

Categories     Seafood     Shellfish     Lobster

Time 1h30m

Yield 8

Number Of Ingredients 15

1 (16 ounce) package elbow macaroni
1 (2 pound) lobster, split
2 tablespoons butter
1 small onion, diced
1 clove garlic, minced
1 shallot, chopped
10 black peppercorns
2 cups milk
5 tablespoons butter
5 tablespoons all-purpose flour
1 pound shredded Gruyere cheese
3 cups shredded Cheddar cheese
1 cup grated Romano cheese
kosher salt and pepper to taste
3 tablespoons panko bread crumbs

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
  • Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
  • Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
  • Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
  • Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

Nutrition Facts : Calories 912.7 calories, Carbohydrate 55.4 g, Cholesterol 217.7 mg, Fat 49.2 g, Fiber 2.5 g, Protein 60.9 g, SaturatedFat 29.7 g, Sodium 1112.7 mg, Sugar 5.5 g

HIGH-END LOBSTER MAC AND CHEESE RECIPE BY TASTY



High-End Lobster Mac And Cheese Recipe by Tasty image

Here's what you need: lobster tails, water, unsalted butter, all purpose flour, milk, fontina cheese, mascarpone, brandy, hot sauce, freshly grated nutmeg, kosher salt, freshly ground black pepper, dried cavatappi pasta, fresh chives, scallions, sharp aged white cheddar, black caviar, ramekins

Provided by Next Level Chef on Fox

Categories     Dinner

Yield 8 servings

Number Of Ingredients 18

4 lobster tails
6 cups water
½ stick unsalted butter
¼ cup all purpose flour
3 ½ cups milk
3 cups fontina cheese, grated
8 oz mascarpone
2 tablespoons brandy
1 ½ teaspoons hot sauce
¼ teaspoon freshly grated nutmeg
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 lb dried cavatappi pasta, cooked according to package instructions until al dente and drained
6 tablespoons fresh chives, minced
2 scallions, thinly sliced crosswise
1 cup sharp aged white cheddar, grated
3 oz black caviar
8 ramekins

Steps:

  • Add the water to a large saucepan and bring to a boil over medium high heat. Add the lobster tails, leg side down, then reduce the heat to low and simmer for 3½-4 minutes, or until the lobster tails are cooked through and the meat is opaque and slightly firm. Remove from the water and set aside until cool to the touch, reserving the poaching liquid. Once cooled, remove the lobster meat from the tails and roughly chop.
  • Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add the flour and whisk until smooth and bubbling, 1-2 minutes.
  • Slowly pour in the milk, whisking constantly, until fully incorporated. Reduce the heat to medium and continue cooking, whisking frequently, until the sauce has thickened enough to coat the back of a spoon, about 10 minutes.
  • Add the fontina cheese, mascarpone, 3 tablespoons of the reserved lobster broth, the brandy, hot sauce, nutmeg, salt, and pepper and stir until the cheese is melted and the sauce is smooth, about 2 minutes. Fold in the cooked cavatappi, lobster meat, 3 tablespoons chives, and the scallions.
  • Turn the broiler on high. Place 8 8-ounce ramekins on a rimmed baking sheet.
  • Divide the mac and cheese evenly between the ramekins, making sure some of the lobster meat is visible on top. Sprinkle 2 tablespoons of cheddar cheese on top of each ramekin.
  • Place the baking sheet under the broiler for 3-4 minutes, or the cheddar cheese is melted and golden brown.
  • Let cool for 5 minutes, then top each serving with some of the remaining 3 tablespoons of chives and 1 teaspoon of caviar.
  • Enjoy!

Nutrition Facts : Calories 657 calories, Carbohydrate 10 grams, Fat 41 grams, Fiber 0 grams, Protein 61 grams, Sugar 5 grams

LOBSTER MAC & CHEESE RECIPE BY TASTY



Lobster Mac & Cheese Recipe by Tasty image

Here's what you need: lobster tail, homemade breadcrumb, parmesan cheese, salt, pepper, unsalted butter, all-purpose flour, cognac, whole milk, sharp white cheddar cheese, shredded comte cheese, grated parmesan cheese, mascarpone cheese, pasta, fresh chives

Provided by Dylan Keith

Categories     Sides

Yield 6 servings

Number Of Ingredients 15

12 oz lobster tail, 4 tails
1 cup homemade breadcrumb
2 tablespoons parmesan cheese
salt, to taste
pepper, to taste
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 tablespoon cognac
2 cups whole milk
2 cups sharp white cheddar cheese
1 ½ cups shredded comte cheese
⅓ cup grated parmesan cheese
2 tablespoons mascarpone cheese
½ lb pasta
2 tablespoons fresh chives, for garnish

Steps:

  • Preheat the oven to 425°F (220°C).
  • Boil the lobster tails in salted water until just cooked through, about 12 minutes. -- Cook 1 minute per ounce (28g).
  • When cool, remove the meat and dice. Set aside.
  • Toss the breadcrumbs with 1 tablespoon melted butter, 2 tablespoons parmesan cheese, and black pepper.
  • Cook the pasta in salted boiling water until al dente, about 7 minutes.
  • Drain and set aside.
  • In a large sauce pan, melt the butter over medium-low heat.
  • Add the flour and whisk, cook about a minute.
  • Add the Cognac and whisk. The mixture will thicken immediately.
  • Slowly add the milk, while whisking.
  • Increase the heat to medium and stir occasionally until it starts to bubble.
  • The sauce will thicken enough to coat the back of a spoon.
  • When it reaches this stage, add salt and pepper to taste.
  • Add the sharp cheddar, Comte and parmesan cheeses, one handful at a time, whisking to incorporate. When one handful is melted, add the next.
  • When all the shredded cheese has been added, add the mascarpone and stir.
  • Remove from heat.
  • Toss the cooked pasta with the sauce and ½ of the lobster, reserving about ½ for the top.
  • Pour into a bake dish, and top with reserved lobster and buttered breadcrumbs.
  • Bake until golden brown and bubbly, about 10 minutes.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 718 calories, Carbohydrate 58 grams, Fat 34 grams, Fiber 2 grams, Protein 40 grams, Sugar 7 grams

ULTIMATE LOBSTER MAC AND CHEESE



Ultimate Lobster Mac and Cheese image

Make and share this Ultimate Lobster Mac and Cheese recipe from Food.com.

Provided by Elizabeth W.

Categories     One Dish Meal

Time 57m

Yield 6 ramekins, 6 serving(s)

Number Of Ingredients 10

kosher salt
1 lb elbow macaroni or 1 lb your favorite macaroni
1 quart whole milk
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups extra-sharp white cheddar cheese, grated
8 ounces brie cheese
1/2 teaspoon fresh ground black pepper
1/2 teaspoon freshly grated nutmeg
1 1/2 lbs cooked lobster meat

Steps:

  • Preheat oven to 375 degrees F.
  • Add pasta to salted boiling water and cook according to directions on the package (usually 7 minutes). Drain well.
  • Meanwhile, heat milk in a small saucepan, but do not boil it. In a large pot, melt butter and add flour. Cook over low heat for 3 minutes, stirring with a whisk. While whisking, add in the hot milk and cook for another two minutes until thickened and smooth. Remove from heat.
  • Add in the cheeses, salt to taste, pepper, and nutmeg. Add the cooked pasta and lobster and stir well.
  • Spoon mixture into 6 individual serving-sized ramekins.
  • Bake for 30 to 35 minutes until bubbly and the lightly browned on top.

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From thishungrykitten.com


THE VERY BEST LOBSTER MAC AND CHEESE RECIPE - MSN
The Very Best Lobster Mac and Cheese Recipe. The Suburban Soapbox From the web (5) See full recipe. Total time. 45 min. Servings. 8. Calories . 897. Ingredients. Convert to …
From msn.com


LOBSTER MAC AND CHEESE - IMMACULATE BITES
2022-04-03 Spice it Up – Add seasonings, onion and garlic powder, Creole seasoning, and cayenne pepper. Cook – Bring to a simmer and let it simmer gently for about 2 minutes. Add Cheese – Stir in the cheeses (reserve ½ cup or more as a topping) and continue stirring until everything’s melted and evenly combined and smooth.
From africanbites.com


LOBSTER MAC AND CHEESE - THE COOKIE ROOKIE®
2021-09-21 Soften the onion in butter and add the garlic. Whisk in the flour and then the broth. Keep whisking and add in the milk. Remove from the heat and stir in the cheeses and seasonings. Stir in the cooked lobster and macaroni. Pour into a casserole dish, add the breadcrumbs and bake til golden brown.
From thecookierookie.com


RUTH'S CHRIS LOBSTER MAC AND CHEESE RECIPE - CONSCIOUS EATING
Start by pre-heating the oven to 400 degrees F. Step 2: While the oven’s heating up, take a pan (or a grill pan if you have one) and add a little olive oil over medium-high heat. Step 3: Once it’s up to temperature, fry the lobster tail for about 10 minutes, depending on how thick they are.
From myconsciouseating.com


BUILDING A BETTER LOBSTER MAC AND CHEESE | LA LA LOBSTER
2022-03-10 Picking — and mastering — one way of cooking lobster meat will help you better incorporate it into your mac and cheese. The most common ways of cooking lobster include broiled, baked, poached, boiled, or grilled. Each method provides a different texture to the lobster and helps differentiate it from other available proteins.
From lalalobster.com


LOBSTER MAC AND CHEESE RECIPE | MYRECIPES
Step 3. Remove from heat, and whisk in cheeses and next 3 ingredients. Stir in 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Fold in pasta and lobster. Pour into a greased 3-quart baking dish. Step 4. Combine crushed crackers and remaining 2 tablespoons melted butter. Stir in remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper.
From myrecipes.com


THE VERY BEST LOBSTER MAC AND CHEESE RECIPE - YOUTUBE
How to make Lobster Mac and CheeseQuick and easy, extra cheesy Lobster Mac and Cheese! Rich, creamy cheese sauce smothers a carb-y macaroni and buttery lobst...
From youtube.com


LOBSTER MAC AND CHEESE RECIPE | THE BEST LOBSTER MAC & CHEESE …
Remove the sauce from the heat. Add all of the grated cheese and stir until smooth. Add pasta into the cheese sauce and stir to coat. Add the lobster in and season with salt & pepper. Distribute into 2 oven proof bowls. To make breadcrumbs, tear the 2 slices of bread into a food processor. Whirl until evenly crumby. Melt the remaining 1 tablespoon of butter in a small …
From blog.jennysteffens.com


LOBSTER MAC AND CHEESE RECIPE FOR YOU! (2021) - MILKWOOD
2021-08-13 Bring to a gentle simmer over medium heat, and cook for 20 minutes. Milk should not boil. Preheat oven to 350 degrees F (175 degrees C). Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes.
From milkwoodrestaurant.com


CREAMY LOBSTER MAC & CHEESE | GOODCOOK RECIPES
Remove lobster meat from shells with the GoodCook Seafood cracker. Discard shell, place lobster in a large bowl. Add pasta, cream, cheeses, flour, garlic salt and pepper. Stir until well mixed. Transfer to a 9x13” baking dish. In a small bowl, …
From goodcook.com


LOBSTER MAC AND CHEESE RECIPE (VIDEO) - COOKED BY JULIE
2018-09-16 Cook the lobster tails in a pot of boiling salted water for 3-4 minutes. Place the tails in ice-cold water. Using the lobster water, cook your pasta according to the package. Make the cheese sauce – Melt 4 tablespoons butter in a skillet. Whisk in the flour and cook for one minute. Add the milk and cook while stirring occasionally until ...
From cookedbyjulie.com


THE BEST BAKED LOBSTER MAC AND CHEESE - SPOONFUL OF FLAVOR
2019-12-16 Preheat oven to 375 degrees F. Boil pasta and according to the directions on the package for al dente, 6 to 8 minutes; drain. Meanwhile, melt ¼ cup butter in a large saucepan set over medium heat. Whisk in flour and cook 2-3 minutes, until golden brown. Slowly add milk, whisking until combined.
From spoonfulofflavor.com


BAKED LOBSTER MAC AND CHEESE • DISHING DELISH
2015-10-07 Add cheddar, gruyere and parmesan, stirring all ingredients together until cheese melts. Remove from heat. Stir in Dijon mustard, salt, pepper, nutmeg, cayenne, and chives and mix well. Fold in lobster meat and pasta. Pour into baking dish. In a small pot, melt remaining 2 tbsp. butter. Remove from heat, add breadcrumbs and mix well.
From dishingdelish.com


LOBSTER MAC AND CHEESE - SPICES IN MY DNA
2019-01-25 Instructions. Preheat oven to 375℉. Butter a 9×13 baking dish, or two 9×9’s. For the lobster tails, bring a large pot of water to a boil. Once it has reached a rolling boil, drop in lobster tails, and cook for 5-7 minutes, or until they turn red and curl up into almost a ball. Let cool.
From spicesinmydna.com


LOBSTER MAC AND CHEESE | FOOD & WINE
Step 1. Grease a 3-quart, 13- x 9-inch baking dish with butter; set aside. Bring a large pot of salted water to a boil over medium-high. Add lobster …
From foodandwine.com


LOBSTER MAC AND CHEESE RECIPE | SOUTHERN LIVING
Cook 2 minutes or until slightly thickened. Add lobster and next 4 ingredients; cook 2 minutes. Remove from heat, and stir in cooked penne and cheeses. Spoon mixture into prepared baking dishes. Step 4. Melt remaining 2 tablespoons butter in a …
From southernliving.com


LOBSTER MAC AND CHEESE RECIPE (OVEN-BAKED) | KITCHN
2022-02-06 There are many ways to elevate your mac and cheese, but for the most elegant version, add lobster. This recipe features an aromatic base of minced shallots and garlic, a rich, decadent cheese sauce made with three types of cheese, and hearty pieces of seasoned Maine lobster. Plus, the whole thing is topped with crunchy Parmesan breadcrumbs. Serve it at the …
From thekitchn.com


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