Lobster Mac And Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

8 ounces macaroni
6 tablespoons salted butter, plus more for buttering the pan
2 lobster tails, meat removed and chopped into large chunks
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup half-and-half
Salt and freshly ground black pepper
1 cup shelf-stable grated Parmesan, such as Kraft
3/4 cup grated sharp Cheddar
3/4 cup grated fontina cheese
4 ounces goat cheese (chevre)

Steps:

  • Bring a large pot of water to a boil. Cook the macaroni until still very firm; the macaroni should be too firm to eat right out of the pot. Drain and set aside.
  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan generously.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. When it just starts to brown, throw in the lobster and stir and cook for 1 minute. Set the lobster aside.
  • Add the remaining 4 tablespoons butter to the same skillet. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon of salt and plenty of black pepper, and stir to combine. Add the Parmesan (holding back some for the topping), Cheddar, fontina and goat cheese and stir them around to melt. Stir in the lobster and macaroni.
  • Pour the mac and cheese into the prepared pan and top with the reserved Parmesan. Bake until bubbly and a slight crust forms on top, 20 to 25 minutes.

LOBSTER MAC AND CHEESE



Lobster Mac and Cheese image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h35m

Yield 2 to 4 servings

Number Of Ingredients 17

Two 1 1/4-pound lobsters
3 tablespoons unsalted butter
1 shallot, minced
2 to 3 tablespoons cognac
1 cup shrimp stock
1/2 cup heavy cream
Juice of 1/2 lemon
1 sprig fresh tarragon, coarsely chopped
1 quart (4 cups) heavy cream
1/2 cup finely grated Parmesan
2 tablespoons Dijon
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1/4 teaspoon freshly ground black pepper
Kosher salt
3 to 3 1/2 cups grated Gruyere
1 pound elbow macaroni

Steps:

  • For the lobster and sauce: Bring a large stockpot filled three-quarters of the way with water to a rolling boil over high heat. Add the lobsters to the pot, making sure that each lobster is completely submerged. Cook the lobsters until they are bright red, about 8 minutes, then drain and set aside.
  • For the mac and cheese: Add the 1 quart heavy cream, Parmesan, Dijon, Worcestershire, hot sauce, pepper and a pinch of salt to a large skillet over medium heat. Simmer gently, whisking until smooth. Add the Gruyere and turn off the heat. Carefully stir and let melt. Taste for seasoning and stir occasionally until melted and smooth.
  • Bring 4 quarts water to a rolling boil in a large pot over medium heat. Add salt and bring the water back to a boil. Add the macaroni and stir with a wooden spoon to ensure the macaroni does not stick to the bottom of the pot. Cook until the macaroni is still quite firm, about 7 minutes. Drain and transfer to a glass bowl. Add the cheese sauce and stir to combine; keep warm.
  • Carefully remove the lobster meat from the tails, claws and legs, taking care to remove any cartilage from the claw meat. Cut the meat into bite-size pieces, put in a medium bowl and then season with a pinch of salt. Discard the tail and body shells but keep the heads. Cut the heads in half.
  • For the lobster sauce: Melt 1 tablespoon butter in a medium skillet over medium-low heat. Add the shallots and cook until tender, about 4 minutes, then add the head halves and steam in the shallot butter, about 3 minutes. Carefully add the cognac and cook down until there is very little liquid left in the skillet, 2 to 3 minutes, then add the shrimp stock. Raise the heat to high and cook until reduced by about half, 3 to 4 minutes.
  • Add the 1/2 cup heavy cream and the remaining 2 tablespoons butter. Stir to combine and return to a simmer until the butter melts, then remove from heat. Add the lemon juice, then strain through a fine-mesh sieve into a bowl and add the chopped tarragon. Add the lobster and gently toss to fully coat. Season to taste with salt.
  • Fill serving bowls halfway with macaroni and cheese and top with the lobster and sauce. Repeat with another layer of macaroni and top with the remaining lobster and sauce. Finish with a pinch of salt.

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

LOBSTER MACARONI AND CHEESE



Lobster Macaroni and Cheese image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 18

4 tablespoons butter, plus 1 tablespoon for greasing dish
Kosher salt
1 pound penne pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup white wine
4 cups heavy cream
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups shredded sharp white Cheddar
2 cups shredded Gruyere
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves

Steps:

  • Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.
  • In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
  • Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.
  • Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.

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.

LOBSTER MAC AND CHEESE



Lobster Mac and Cheese image

Provided by Ina Garten

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 375 degrees F. Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well. Heat the milk in a small saucepan, but don't allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.

LOBSTER-BACON MACARONI AND CHEESE



Lobster-Bacon Macaroni and Cheese image

I've tried several variations of this recipe and this is by far my favorite. The creaminess of the cheese soup, the pungent flavor of the lobster, and smokiness of the bacon blend together in a lovely dish you can serve on a busy weeknight or at your next dinner party.

Provided by Kit0331

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 6

Number Of Ingredients 8

3 cups elbow macaroni
6 slices thick-cut bacon
2 (10.75 ounce) cans condensed Cheddar cheese soup
1 ½ cups shredded Cheddar cheese
1 ¼ cups milk
12 ounces cooked lobster tail meat, chopped
⅔ cup panko bread crumbs
¼ cup butter, melted

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and dice.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir Cheddar cheese soup, Cheddar cheese, and milk together in a bowl. Stir pasta, bacon, and lobster into soup mixture. Pour pasta mixture into a 2 1/2-quart shallow baking dish.
  • Mix bread crumbs and butter together in a separate bowl; sprinkle over pasta mixture.
  • Bake in the preheated oven until bubbling and bread crumbs are lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 627.2 calories, Carbohydrate 61 g, Cholesterol 108.5 mg, Fat 27.5 g, Fiber 2.5 g, Protein 33.4 g, SaturatedFat 14.7 g, Sodium 1466.5 mg, Sugar 5.6 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

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

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 & CHEESE



Lobster Mac & Cheese image

We went to Capital Grille and had the most wonderful dish ever made. This is us trying to duplicate it. I think we come pretty close.

Provided by huskerlayd

Categories     Lobster

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

8 ounces elbow macaroni (we used more "designer" looking noodles)
16 ounces heavy cream
8 ounces shredded sharp cheddar cheese
4 ounces cream cheese
6 ounces fresh grated parmesan cheese
4 ounces shredded gruyere cheese
1 lb lobster meat, chopped
1/2 cup breadcrumbs
2 garlic cloves, minced
1 shallot, minced
1 tablespoon olive oil
1 dash salt
1 dash pepper

Steps:

  • Bring salted water to boil and add noodles. Cook 8 - 10 minutes (do not overcook). in a double boiler, combine cheddar cheese, 4 oz. parmesan cheese, cream cheese and Gruyere cheeses. Heat until blended.
  • Gradually add cream, stirring until smooth.
  • In a large pan, heat olive oil, add shallots and garlic. Saute. Add lobster meat and cook until opaque. Remove from heat.
  • Drain pasta. Add to lobster mix, then add cheese sauce, salt and pepper. Mix well.
  • Place in casserole dish, sprinkle with remaining parmesan cheese and top with breadcrumbs.
  • Bake at 350°F for 6-8 minutes until breadcrumbs are golden brown.

Nutrition Facts : Calories 719.5, Fat 50, SaturatedFat 29.3, Cholesterol 233.7, Sodium 929.5, Carbohydrate 31.6, Fiber 1.3, Sugar 2.1, Protein 35.9

LOBSTER MAC & CHEESE



Lobster mac & cheese image

Using lobster and crab makes this macaroni cheese really special - perfect for an indulgent weekend meal. Top with garlic breadcrumbs for a crispy finish

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 17

1 frozen lobster (around 500g), defrosted
1 tbsp olive oil
1 onion , roughly chopped
big pinch cayenne pepper
1 tbsp tomato purée
1l milk
400g macaroni
50g butter
150ml white wine
50g plain flour
150g tub brown crab meat (or fifty-fifty white and brown)
1 tsp Dijon mustard
160g extra mature cheddar , grated, plus extra to top
2 garlic cloves
2 tbsp olive oil
50g breadcrumbs
1 lemon , zested

Steps:

  • Take the lobster and twist the claws off, then use a rolling pin to crack the claws and pick the meat out. Peel the tail, exposing and removing the fleshy meat. Roughly chop all of the meat, then cover and set aside in a bowl in the fridge. Bash all the pieces of shell with the rolling pin to break them up a bit.
  • Heat the oil in large frying pan over a high heat, add the onion and a large pinch of salt and cook for around five minutes until softened and well coloured, then add the lobster shell and fry for a couple of minutes more. Add the cayenne pepper and tomato purée and stir to coat everything, the turn the heat down to medium and add the milk. Stir well, then remove from the heat when it is just coming to a simmer and set aside for 30 mins to infuse. Meanwhile, mix the garlic, olive oil and lemon zest together with some seasoning to make the breadcrumb topping, then set aside. Strain the milk mixture into a jug and discard the shell.
  • Heat oven to 180C/160C fan/gas 4. Boil the macaroni in salted water until it has a slight bite (around two minutes less than on the packet instructions), drain and set aside. Melt the butter in a large frying pan over a medium heat until foaming, then add the wine and cook for 5 minutes until the wine has reduced by half, then whisk in the flour to make a sandy paste. Turn down the heat and pour the strained milk into the pan a little at a time, whisking constantly and allowing each addition of milk to be fully absorbed before adding any more.
  • Add the chopped lobster meat, mustard, crab and cheese. Stir well until the cheese has melted, then season to taste. Tip in the macaroni and stir to coat everything in the sauce. Tip into an ovenproof baking dish (or six small ones) and top with a sprinkling of grated cheese and the garlic breadcrumbs. Bake for 20 mins until golden and bubbling, then allow to cool a little before serving.

Nutrition Facts : Calories 731 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.5 milligram of sodium

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

More about "lobster mac and cheese recipes"

THE BEST LOBSTER MAC AND CHEESE RECIPE EVER | …
the-best-lobster-mac-and-cheese-recipe-ever image
2021-03-29 Next, add the pasta, salt, garlic powder, onion powder, smoked chili powder and pepper, then simmer. Cook for 10-12 minutes, stirring …
From mualobster.com
4.9/5 (10)
Total Time 45 mins
Category Food & Cooking, Ingredients, Seafood Recipes
Calories 310 per serving
  • Preheat your oven to 350 degrees Fahrenheit. Use a 2 or 3 quart glass baking dish and coat it with cooking spray.
  • Melt 2 tablespoons of butter in a large saucepan over medium heat. Add flour, then beat until blended, about 30 seconds. Then, pour in water and beat until smooth and thick. Pour more milk into the pot and beat until combined.
  • Add the pasta, salt, garlic powder, onion powder, smoked chili powder and pepper, then simmer.
  • Cook for 10-12 minutes, stirring occasionally until pasta is infused with sauce. Lower heat and add the cheddar cheese to the stirring. Keep stirring until the sauce is smooth.


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 MACARONI AND CHEESE CASSEROLE RECIPE
2019-07-23 A garnish of steamed peas adds flavor and vibrant green color to the casserole. Feel free to use peas and carrots, chopped spinach, or broccoli, or leave the vegetables out altogether. For a cheesier casserole, add an extra cup of shredded cheese or …
From thespruceeats.com


LOBSTER MAC AND CHEESE RECIPE | MYRECIPES
Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened. 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.
From myrecipes.com


CREAMIEST HOMEMADE LOBSTER MAC AND CHEESE - LE CHEF'S WIFE
2022-03-06 Instructions. Preheat your oven to 350 degrees. First, lets sautée the lobster. Drizzle 1 tbsp of olive oil in a non-stick pan over medium heat. Add in 1 clove of chopped garlic, and 3 tbsps of butter along with the lobster meat and 2 branches of thyme. Sautée for 3 minutes to flavor the lobster.
From lechefswife.com


INCREDIBLE LOBSTER MAC AND CHEESE | THE RECIPE CRITIC
2021-02-07 Reserve 1 ½ cups cheddar and ½ cup parmesan for the top. Add salt, pepper, garlic powder, mustard powder and nutmeg to the sauce, stir until combined. Stir together the cooked macaroni noodles, lobster and the sauce and transfer to a 9 x 13 baking dish, that has been prepped with cooking spray if needed.
From therecipecritic.com


RUTH’S CHRIS LOBSTER MAC AND CHEESE RECIPE, THE FUSION OF ...
2020-07-30 1/4 cup of all-purpose flour, filtered. 3 cups of whole milk. 1/2 cup of chopped fresh chives. 1/8 teaspoon of cayenne pepper. 1/2 teaspoon of salt. 1/2 teaspoon of ground black pepper. 1 lbs. of cooked lobster meat, shredded. 2 cups of mashed oyster crackers. 1Ruth’s Chris Lobster Mac and Cheese Recipe, the Fusion of Italian and American ...
From mastercook.com


LOBSTER MAC & CHEESE - NEW ENGLAND TODAY
2022-02-08 Drain in a colander, set into the sink, and rinse with cold water to cool. Set aside. Preheat oven to 350°. Melt 3 tablespoons butter in a medium-size saucepan over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 5 minutes. Transfer to a bowl and set aside.
From newengland.com


BEST LOBSTER MAC AND CHEESE RECIPE - CREAMY, DELICIOUS AND ...
2020-06-26 This will vary based on how salty your cheese was. Lightly toss with chopped lobster and chives, reserving a few pieces for topping at the very end. Preheat oven to 350 degrees and coat a casserole dish with cooking spray. Transfer to …
From savoryexperiments.com


LOBSTER MAC AND CHEESE RECIPE - TODAY.COM
2022-01-17 Preparation 1. Preheat grill to 450 F. 2. Place a 12-inch cast-iron pan on the grill and add the butter and garlic. 3. Once the butter is melted, add …
From today.com


LOBSTER MAC ‘N’ CHEESE – LOBSTER COUNCIL OF CANADA
1. Preheat oven to 375°F. 2. Bring 2 gallons of water to a rolling boil in a large pot and place thawed lobster (in food grade safe package) into pot. Turn off heat and cook lobster for 7-8 minutes with lid on. Remove from pot, cool and chop meat. Strain ¼ cup of lobster juice from pack and reserve. 3.
From lobstercouncilcanada.ca


EASY LOBSTER MAC AND CHEESE RECIPE - HOW TO MAKE THE BEST ...
2018-12-18 Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside. In a large saucepan over …
From delish.com


LOBSTER MAC AND CHEESE – LOBSTER PEI
Drain well. While the pasta boils add 3 tablespoons butter to a medium skillet and melt. Add the garlic and sauté 30 seconds then add in the lobster meat and sauté for 3-5 minutes. Add the parsley and cook another 30 seconds. Remove the lobster from the pan. Add another 2 tablespoon of butter to the skillet. Throw in the crushed Ritz crackers ...
From lobsterpei.ca


LOBSTER MAC AND CHEESE RECIPE - AMY IN THE KITCHEN
2020-09-15 Step 4: Add the boiled pasta and lobster pieces to the cheese mixture and stir to combine. Pour into a lightly greased casserole dish. Step 5: Sprinkle the breadcrumb mixture evenly over the top of the pasta and bake in a 425°F oven for 10-15 minutes or until the top is golden brown. Serve hot out of the oven!
From amyinthekitchen.com


BEST THE PIONEER WOMAN'S LOBSTER MAC AND CHEESE RECIPES ...
2015-10-16 Drain and set aside. Step 2. Preheat the oven to 350ºF. Butter a 9-by-13-inch pan generously. Step 3. Melt 2 tablespoons butter in a large skillet over medium-high heat. When it just starts to brown, throw in the lobster and stir and cook for …
From foodnetwork.ca


LOBSTER MAC AND CHEESE - DINNER AT THE ZOO
2019-10-30 Preheat the oven to 350 degrees F. Coat a 2 or 3 quart baking dish with cooking spray. Melt 2 tablespoons of the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds. Pour in the water and whisk until smooth and just thickened. Add the milk and whisk until combined.
From dinneratthezoo.com


EXTRA CREAMY LOBSTER MAC AND CHEESE - SPEND WITH …
Reduce heat and simmer 1-2 minutes or until thickened while whisking. Remove from heat and stir in the cheeses whisking until the sauce is smooth and melted. Combine the sauce and the pasta. Gently stir in half of the lobster meat and spread into the prepared pan.
From spendwithpennies.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


THE BEST EASY LOBSTER MAC AND CHEESE RECIPE - SWEET CS DESIGNS
2018-12-21 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. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat.
From sweetcsdesigns.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 RECIPE | NORTH COAST SEAFOODS
Preparing Mac and Cheese. Pre-heat oven to 375°F. Tear your lobster meat into bite sized pieces. Reserve natural juice from lobster and add to cheese sauce for additional flavor. Add melted butter to lobster, season with black pepper and kosher salt, and mix. In a large bowl, gradually add your cheese sauce to the cooked pasta until you reach ...
From northcoastseafoods.com


PIONEER WOMAN’S LOBSTER MAC AND CHEESE RECIPE
2020-08-17 Preheat oven to 350 degrees F. Coat a 2 or 3-quart baking dish with cooking spray. Melt 2 tablespoons of butter in a large pot over medium heat. Add the flour, and then beat until just combined, about 30 seconds. Pour in the water and beat until smooth and thick. Add the milk and beatuntil just combined.
From food14.com


BEST LOBSTER MAC AND CHEESE RECIPE | FLICK OF THE WHISK
2021-09-08 Stir continuously and cook for about 8 to 10 minutes. Add salt, black pepper, paprika. Onion powder, mustard powder, nutmeg powder, and garlic powder in it and mix well. It is now the time to add boiled pasta. Along with that, also add cooked lobster and cheese and mix all the things very well.
From flickofthewhisk.com


LOBSTER MAC AND CHEESE | BAKED BY RACHEL
2011-09-27 Preheat oven to 350°F. Cook pasta to your liking. Meanwhile in a double boiler, set over medium heat, melt butter. Add flour and whisk to combine. Carefully pour in half and half, stir and let sit for 3-4 minutes. Add handfuls of shredded …
From bakedbyrachel.com


LOBSTER MAC & CHEESE RECIPE | I HEART RECIPES
2016-05-05 Butter a 9x13 bake dish, and pour half of your lobster mac and cheese into the bake dish. Sprinkle the 1 1/2 cups of monterey jack & sharp cheddar cheese on top of the macaroni and cheese. Pour the remaining mac and cheese in the bake dish, and sprinkle the remaining cheese on top. Sprinkle 1/4 -1/2 cup of the bacon bread crumbs on top of the ...
From iheartrecipes.com


LOBSTER MAC AND CHEESE - FEAST AND FARM
2021-12-14 Add the milk and stir to combine. Add salt and pepper and reduce heat to medium low. Cook until the sauce simmers, stirring constantly, and the sauce is thick enough to coat the back of a spoon–about 5-6 minutes. Don't walk away from the sauce or it might split! Turn off the heat and add the cheese.
From feastandfarm.com


LOBSTER MAC & CHEESE | COMFORT FOOD | JAMIE OLIVER RECIPES
Preheat the oven to 180°C/350°F/gas 4. Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving a little cooking water. Remove the sauce from the heat, stir in the pasta and lobster meat and grate in the Cheddar and Gruyère.
From jamieoliver.com


OVEN-BAKED LOBSTER MAC & CHEESE – LUKE'S LOBSTER
In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Stir it often to ensure it doesn't burn or stick to the pan. Pour in milk and whisk until combined. Season with salt, and pepper. Let simmer until thickened, about 2 minutes. Remove pan from heat and stir in cheddar, Fontina ...
From lukeslobster.com


CRABBY MAC AND CHEESE RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


LOBSTER MAC AND CHEESE | FOOD & WINE
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 tails; cook, undisturbed, until shells turn red but ...
From foodandwine.com


LOBSTER MAC AND CHEESE - GRANDBABY CAKES
2020-02-03 Preheat oven to 450 degrees. Cut lobster tails in half vertically and place on a foil lined baking sheet. Melt 2 tablespoons of butter and brush the tops of lobster tails with butter then sprinkle with cajun seasoning. Bake for 10 minutes or until they develop a beautiful color then remove from shells.
From grandbaby-cakes.com


LOBSTER MAC AND CHEESE RECIPE (OVEN-BAKED) | KITCHN
2022-02-06 Lobster Mac and Cheese Recipe . Print Recipe. Three cheeses and tender lobster make this the most decadent mac and cheese recipe. Yield Serves 6-8. Prep time 40 minutes. Cook time 1 hour to 1 hour 20 minutes. Show Nutrition. Ingredients. 2 (10 to 12-ounce) uncooked Maine lobster tails, or 4 (4 to 6-ounce) uncooked small lobster tails. Cooking …
From thekitchn.com


LOBSTER MAC AND CHEESE BITES | ART FROM MY TABLE
2017-02-01 In a large bowl combine Pasta, cheese sauce and lobster, stir until mixed through. Spoon mac and cheese into a well greased mini muffin tin. Using a cookie scoop works great. Top the mac and cheese with a sprinkle of bread crumbs. Bake for 30 minutes, let cool for about 10 minutes before removing from the muffin tin. Serve immediately.
From artfrommytable.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #eggs-dairy     #seafood     #dinner-party     #lobster     #cheese     #shellfish     #4-hours-or-less

Related Search