Labrador Lounge Lobster Mac and Cheese
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
10 to 15 servings
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Calories
782 kcal
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Course
Main Course
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Cuisine
American
Labrador Lounge Lobster Mac and Cheese
Description
Labrador Lounge Lobster Mac and Cheese uses about 1 pound of pasta cooked al dente as the base. A cheese sauce is made by melting a combination of Asiago, Swiss, Monterey Jack, and cheddar cheeses with heavy cream in a double boiler until smooth and velvety. The sauce consistency can be adjusted by adding more cream as needed.
Separately, butter is melted and combined with sliced shallots, chopped chives, salt, and freshly cracked black pepper, cooked until tender. Cooked lobster meat is then added and cooked briefly to incorporate flavors. This lobster mixture is combined with drained pasta and the cheese sauce to create a rich filling.
The mixture is transferred to an oven-safe dish, topped with Parmesan cheese and breadcrumbs, then baked at 350°F for 12 minutes until the top is browned and the dish is warmed through. The result is a luxurious mac and cheese with lobster's delicate sweetness and a multilayered cheese sauce beneath a crisp, golden crust.
The amount of heavy cream used can be adjusted based on cheese and texture preference, as the original recipe suggests starting with 1.5 cups and adding up to 3 cups total to reach the desired sauce thickness.
Ingredients
- 1 pound macaroni , such as elbows, shells, or orecchiette (or lobster-shaped pasta if you can find it)
- Parmesan Cheese to taste, grated
- 2 cups lobster meat cooked and diced
- black pepper to taste, freshly cracked
- salt to taste, sea salt
- 1/2 cup shallots sliced
- 3/4 cup chives chopped fresh
- 1/2 pound butter 1 cup, unsalted
- 3 cups heavy cream , divided
- 1 cup Asiago cheese shredded
- 1 cup swiss cheese cubed
- 1 cup Monterey jack cheese shredded
- 1 cup cheddar cheese shredded
- bread crumbs , to taste
Instructions
- Cook pasta al dente according to package directions, transfer to a colander, and drain.
- Bring a large pot of water to a boil over high heat. Fit a metal mixing bowl over it to create a double boiler. Add all cheeses (except Parmesan) and 1-1/2 cups of the heavy cream.
- Melt cheeses, stirring often to prevent burning. If mixture seems too stringy or clumpy, add some of the remaining cream. The texture should be velvety and a bit loose--the consistency of cheese soup.
- Preheat oven to 350 degrees F. In a sauté pan over medium heat, melt butter. Add chives, shallots, salt, and pepper. Cook, stirring, for 3 to 4 minutes, or until shallots are tender. Add lobster and cook, stirring, for 1 to 2 minutes.
- In a large bowl, combine lobster mixture and pasta and stir. Slowly add as much cheese mixture as desired.
- Transfer mixture to an oven-safe dish and top with Parmesan and bread crumbs. Bake for 12 minutes, or until browned on top and warm in the middle.
Notes
- Adjust heavy cream quantity from 1.5 up to 3 cups to achieve preferred cheese sauce consistency.
- Use good quality cheeses for best flavor and melting texture.
- Butter with shallots, chives, salt, and pepper enhances the lobster before mixing with pasta and cheese sauce.
- Bake topped with Parmesan and breadcrumbs at 350°F for 12 minutes for a golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 15 servings
Amount Per Serving
Calories 782 kcal
% Daily Value*
| Calories | 782kcal | 39% |
| Carbohydrates | 37g | 12% |
| Protein | 27g | 54% |
| Fat | 58g | 89% |
| Saturated Fat | 36g | 180% |
| Cholesterol | 245mg | 82% |
| Sodium | 544mg | 23% |
| Potassium | 301mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2115IU | 42% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 473mg | 47% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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