Lobster Mac

Lobster Mac

I can honestly say this is a recipe I will never get sick of making.

So much flavor and I’m pretty sure I’ve perfected the method. It’s hard to convince people that this is a “worth it” recipe to make because lobster ain’t cheap! Although if you make this for you and your honey and splurge a little bit on a date night in. Let me tell you the left overs alone are worth the price. This recipe gets better and better every day.

This was my first real elegant meal I made when starting out cooking. I kind of just winged it and it became a huge hit. It’s that easy! Beginner cooks can make this too. {You can never really screw up mac and cheese!} This is a one pot meal so best part easy clean up! Pair this with some ciabatta bread smothered in roasted cherry tomatoes and you’ll have a perfect date meal. Just in time for Valentine’s Day!

Do yourself a favor and splurge, go crazy, make this tonight! 

Lobster Mac

6 February, 2013
: 8
: 15 min
: 30 min
: 45 min
: Easy


  • 2 boxs (14.5 ounces) Medium Shell Pasta, cook according to package directions
  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 4 (4 ounce) Lobster Tails, shells cracked and meat removed, roughly chopped
  • 1 whole Shallot, diced
  • 3 cloves Garlic, grated on a micro-plane or fine grater
  • 2 tablespoons Flour
  • 1 cup Chardonnay
  • 3 cups Low-Fat Milk
  • 1 cup Extra Sharp Cheddar Cheese, grated
  • 1-1/2 cups Gruyere Cheese, grated
  • 1 cup Part-Skim Mozzarella Cheese, grated
  • 1 teaspoon Ground Nutmeg
  • 1 pinch Cayenne Pepper
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Pepper
  • 4 tablespoons Butter
  • 2 cups Panko Breadcrumbs
  • 2 cloves Garlic
  • 1 big bunch Parsley, chopped
  • 1 pinch Cayenne
  • Step 1 In a large pot heavy bottom pot over medium high heat melt the butter and olive oil together. Add the chopped lobster and stir, cook for 1-2 minutes. Remove them as soon as the lobster turns white, you do not want to overcook lobster. Remove with a slotted spoon to a bowl, set aside.
  • Step 2 Add the diced shallots to the pot and cook for 1 minute. Add the garlic and stir in until fragrant, 30 seconds.
  • Step 3 Whisk in flour and stir for 2 minutes until flour is slightly cooked and golden. Whisk in wine. Deglaze, scrapping any browned bits off the bottom of the pan. Cook for 2 minutes until wine is slightly reduced.
  • Step 4 Whisk in milk. Cook on medium high heat until milk is slightly thickened, about 4 minutes. Melt in all the grated cheese.
  • Step 5 Stir in the nutmeg, cayenne, salt and pepper. Add the lobster back into the pot. Add the cooked pasta and fold into the cheese sauce. Keep warm while preparing the panko topping.
  • Step 6 In a medium pan melt the butter over medium heat. Add the panko and stir constantly to toast. It happens quickly so keep your eye on it.
  • Step 7 Toast until golden brown. Add the grated garlic and cayenne to the pan and stir until fragrant, 30 seconds. Turn heat off and while still stirring add the parsley.
  • Step 8 Remove pan from heat and set aside. The breadcrumbs can be stored in an airtight container in your pantry for up to 2 weeks.
  • Step 9 Top the toasted breadcrumbs on the mac and cheese and serve.


Lobster Mac

Savor and Enjoy!

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