Lobster Mac & Cheese

Lobster Mac & Cheese

Ready in 1 hour

This is a decadent dish with lots of flavor.

"So yummy! Rather easy to put together as well. My family loved it!"

- Mariah_hl

Top-ranked recipe named "Lobster Mac & Cheese"

4.8 avg, 5 review(s) 100% would make again

Ingredients

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14 oz penne or elbow pasta
1 stick butter
2 cloves garlic
1/2 cup flour
1/2 cup white wine; I used an unoaked Chardonnay
4 cups 1% milk
1 teaspoon smoked paprika
8 oz organic white cheddar; grated
4 oz smoked mozzarella; diced
1 small log goat cheese
2 oz Gorgonzola
2 oz Parmesan; grated
sea salt and fresh ground pepper; to taste
2 1 1/4 lb lobsters; cooked and shelled
1 cup panko crumbs

Original recipe makes 10 Servings

Servings  

Preparation

1. Melt the butter in a saucepan over medium heat, add garlic and cook for several minutes until it softens. Add the flour and stir with a wooden spoon until a smooth paste forms, what you call a roux. Slowly stir in the wine and continue mixing until smooth and then add the milk, mixing well again. Start using a whisk to make sure there are no lumps. Whisk until the mixture coats the back of a spoon. Add paprika, salt, pepper and cheeses and stir until melted. When adding the cheese, add a little at a time while still whisking as to not create any lumps.

2. Preheat oven to 375 F (190 C). Drop the pasta into boiling, salted water and cook until al dente, about 12 minutes. The pasta should not be fully cooked; it should have just a touch of firmness when tasted. Drain well. Try to time this with the sauce finishing as well. That way the pasta doesn't sit in the pan waiting for you and overcook.

3. Roughly chop lobster meat and add to the cheese mixture along with the pasta. Stir well to combine and season with salt and pepper again.

4. Pour into a large enough ovenproof casserole or similar type of dish. Sprinkle with panko and Parmesan and bake until the mixture is heated through and the breadcrumbs are golden brown, about 25-30 minutes. When it starts to bubble a lot, it's done.

Notes

I cut a lot of calories out of here, but it's still not for the faint of heart. It's rich, but worth it. Just don't eat it once a week. Check this and other recipes out on my blog at http://bigcityeater.blogspot.com/.

Credits

Added on Award Medal
Verified by cferrara
Calories Per Serving: 556 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Great recipe. Easy to make.
Sstolz 1 year ago
So yummy! Rather easy to put together as well. My family loved it!
Mariah_hl 1 year ago
Delicious!
nessey2 1 year ago
nessey2 1 year ago
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