Lobster Mac & Cheese
by MarkyB
This is a decadent dish with lots of flavor.
INGREDIENTS
- 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
INSTRUCTIONS
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/.
MarkyB
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (261g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 556 | ||
| Calories from Fat: 244 (44%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 27.1g | 36 % | |
| Saturated Fat 16.4g | 82 % | |
| Monounsaturated Fat 6.9g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 102.8mg | 32 % | |
| Sodium 621.1mg | 21 % | |
| Potassium 189.9mg | 5 % | |
| Total Carbohydrate 45.5g | 13 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 43.3g | ||
| Protein 30.1g | 43 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 556
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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