Lobster Mac And Cheese

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.

Recipe From foodnetwork.com

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.

Recipe From allrecipes.com

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
Calories912.7 calories
Carbohydrate55.4 g
Cholesterol217.7 mg
Fat49.2 g
Fiber2.5 g
Protein60.9 g
SaturatedFat29.7 g
Sodium1112.7 mg
Sugar5.5 g

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.


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.

Recipe From allrecipes.com

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
Calories974.8 calories
Carbohydrate61.8 g
Cholesterol282.6 mg
Fat53 g
Fiber2.1 g
Protein63.3 g
SaturatedFat30.1 g
Sodium1767.3 mg
Sugar10.4 g

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.


LOBSTER MAC AND CHEESE



Lobster Mac and Cheese image

Recipe From foodnetwork.com

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 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

Recipe From bbcgoodfood.com

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
Calories731 calories
Fat32 grams fat
SaturatedFat15 grams saturated fat
Carbohydrate71 grams carbohydrates
Sugar12 grams sugar
Fiber4 grams fiber
Protein34 grams protein
Sodium1.5 milligram of sodium

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.




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