Lobster Mac and Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
586 kcal
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Course
Main Course
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Cuisine
American
Lobster Mac and Cheese
Description
This Lobster Mac and Cheese begins with cooking cavatappi pasta, which provides a curly shape ideal for capturing sauce. A roux of butter and flour is whisked on the stove before incorporating milk to form a thick base. Gruyere cheese adds a nutty depth, while sharp cheddar offers classic cheesy tang. Seasoned lightly with sea salt, pepper, and nutmeg, the sauce becomes a creamy coating for the lobster and pasta.
The cooked lobster meat is gently mixed in, distributing chunks of sweet seafood throughout. The mixture is baked in a casserole dish topped with a buttered breadcrumb layer that crisps and browns in the oven. The result is a rich, indulgent entrée with a creamy interior contrasted by a crunchy topping.
Best served hot and fresh, this dish can be stored in the refrigerator for up to three days. The recipe notes suggest using gluten-free alternatives if needed and highlight the importance of constant whisking during the roux preparation. The choice of Gruyere cheese contributes a distinctive flavor not easily replaced.
Ingredients
- ½ pound cavatappi pasta
- 4 tbsp butter divided
- ¼ cup flour all purpose or gluten free
- 2 cups milk whole
- 2 cups gruyere cheese shredded
- 1 cup cheddar cheese shredded sharp
- pinch salt sea salt
- ½ tsp black pepper
- pinch nutmeg
- ½ pound lobster meat cooked
- ½ cup breadcrumbs regular or gluten free
Instructions
- First, preheat oven to 375 degrees Fahrenheit.
- Cook pasta according to package directions. Then drain and set aside.
- Add 3 tablespoons butter to a skillet over low medium heat. Whisk until melted.
- Once butter has melted, whisk in flour. Continue whisking to create a slurry.
- Then, pour in milk. Stir to combine. Remove from heat.
- Add in gruyere cheese, cheddar cheese, sea salt, pepper and nutmeg. Stir until sauce has thickened to the texture of cream.
- Add the cooked lobster meat and cooked pasta to the skillet. Stir together.
- Pour this mixture down into a large baking dish.
- In a small bowl, melt the remaining 1 tablespoon of butter. Stir in breadcrumbs.
- Sprinkle breadcrumbs on top.
- Bake for 35 to 40 minutes or until edges are bubbly and topping is golden brown.
- Finally, remove from oven. Serve immediately.
Notes
- Cavatappi pasta is recommended but any pasta can be used if unavailable.
- Use gluten-free pasta, flour, and breadcrumbs if necessary.
- Continuously whisk butter and flour during roux preparation to avoid burning.
- Gruyere cheese adds important flavor depth; use as written if possible.
- Bake until bubbling with a golden breadcrumb topping and serve immediately.
- Leftovers keep in the fridge for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 41g | 14% |
| Protein | 33g | 66% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 145mg | 48% |
| Sodium | 734mg | 31% |
| Potassium | 354mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 973IU | 19% |
| Calcium | 732mg | 73% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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