Lobster Mac and Cheese

9 years ago

I'm visiting my wife's family in Maine, there were eight of us on Friday and more arriving every day. Another brother-in-law and I were nominated to be in charge of all the cooking. He wanted to make something special on Friday for his son's birthday and he and I were making various suggestions, none of which were hitting the mark, until I suggested lobster mac and cheese.

I assumed that Eric would be cooking it since it was his son's birthday, and since he's generally a better cook than me, but as we were getting ready to go shopping he said "Well, I've never made lobster mac and cheese so you are in charge tonight." I read a few recipes, and set off for the store, bought various ingredients, came home read a few more recipes, and started cooking. I also made steamed broccoli, warmed a loaf of bread, and made a salad with my father-in-law's homemade vinaigrette.

The result was fantastic.

As best as I can remember the following was the as-cooked recipe.

Lobster Mac and Cheese

serves 10

1 1/2 lb fresh cooked lobster meat (chopped)
1 1/2 lb campanelle pasta
8 oz Vermont sharp cheddar (grated fine)
8 oz Fontina cheese (grated fine)
8 oz Creme Fraiche
1 cup whole milk
1/4 cup wondera flour
1/8 tsp cayenne pepper
1/2 tsp white pepper
1 Tbsp dijon mustard
1 1/2 shallots (chopped fine)
1 stick butter
8 crimini mushrooms (sliced thin)
1 clove garlic (crushed)
1/4 cup Panko bread crumbs
1 1/2 cup of pinot grigio wine

pre-heat oven to 350 deg F

boil large pot of water, add pasta, cook until al dente.

cut larger pieces of lobster into 1/2 pieces.

melt butter in large pan. add shallots, mushrooms and garlic, dijon mustard, cayenne pepper, and white pepper. Cook until shallots and mushrooms are softened.

Add flour and stir until flour is absorbed into the butter. Add milk, and stir until the sauce thickens. Add 1 cup of wine, creme fraiche and stir the creme fraiche into the sauce.

Add the cheeses 1 handful at a time, stirring until it is melted, and then adding more. If the sauce becomes too thick, add more of the white wine.

Place drained noodles in large baking dish. Add sauce and lobster meat. Stir gently until well mixed, top with bread crumbs.

Bake at 350 for about 15-20 minutes until the sauce is bubbling and the tops are lightly gold. Serve.

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Comments (10)

lpinkmountain
9 years ago
Be still my heart! :)
party_music50
9 years ago
wow, Bob, that sounds rich! Really glad it was a hit with everyone. :)
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compumom
9 years ago
My DH would be over the moon with some of that mac and cheese. I guess you'll have to make a visit to the left coast and bring some lobsters with yoU!
mustangs81
9 years ago
OMG that sounds fantastic AND I have some lobster in the freezer.

You and your BIL are impressive...my HG doesn't know where the stove is!
foodonastump
9 years ago
Be still my heart!

Lpink - Just looking at the ingredients list, I'd say there's a good chance of that!

Sounds awesome. I'm on a lobster kick (as is bound to happen when it goes on sale) but there's only so many ways my wife likes lobster. I think this would be one of them! Thanks for sharing!
lpinkmountain
9 years ago
You had me at "one stick butter . . . "
sleevendog (5a NY 6aNYC NL CA)
9 years ago
Gorgeous. Wish you took a pic. : )
But glad you wrote down your recipe! I tend to to the same when i google and come up with a combined recipe and think i'll remember what i did... best to write it down somewhat fresh.
I made an 'adult' mac-n-cheese a few years ago. To please the kids AND adults. It was a hit and i have no idea what i did.
Some might say it is a waste of lobster...or it gets lost in the cheesy sauce...but i made a lobster lasagna when i had a bounty of lobster and ran out of ideas. It was wonderful as well.
I've had lobster ravioli in a restaurant and had zero lobster flavor but made my own and it was full of flavor.
Bumblebeez SC Zone 7
9 years ago
That sounds wonderful! Mac and cheese is supposed to be rich and yours is actually on the lean side compared to some.
Sweetie Pie's Mac and Cheese, for instance.

There are some foods you just have to not think about the calories, fat or health aspects (if possible!)
I eat mac and cheese maybe twice a year at most but I want it good when I have it.
Errant_gw
9 years ago
That sounds heavenly!!
bob_cville
Original Author
9 years ago
We came up with the idea, got to the local fish store, and saw the price of fresh, cooked lobster, and almost abandoned the idea right there. It was something like $45/ pound. But we shrugged, and pushed on, and I think the result was worth it.

Eric may have snapped a picture of it for his food blog, I'll ask him. It took about 10 minutes at the cheese section to decide which cheeses to use, we bought the fontina and the cheddar, and after getting home I though that might not be enough, but Eric remembered that he brought Creme Fraiche, and that seemed like the perfect third cheese.

Lobster Mac and Cheese

Comments (10)

lpinkmountain

party_music50

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bob_cville
Original Author

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Lobster Mac and Cheese

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