Lobster Mac & Cheese

Lobster Mac & Cheese

Yield4 servings
Estimated Time60 minutes overall, including20 minutes minutes of preparation and 40 minutes unattended
Difficultyeasy
Special RequirementsOven-safe ramekins or porcelain bakers

Now technically this is radiatore and cheese, but you wouldn’t have known what I meant if I said that! Radiatore have a great shape for holding on to the cheese sauce, and the lobster adds nice sweet pops throughout the dish. If you can’t find radiatore, campanelle, fusilli, and even shells can do in a pinch. Just avoid elbow macaroni. You want a pasta that will hold on to the cheese sauce you’re making! If you want to just use the macaroni and cheese recipe, I’d remove the tarragon and keep the rest the same. You can also make macaroni and cheese cupcakes by dividing the recipe into a buttered and floured cupcake tray.

IngredientAmountProcedure
1½-2lb Live Main Lobster2
WaterAs needed
Kosher SaltAs needed
  1. Place live lobster in freezer while water comes to boil, about 15-20 minutes
  2. Fill a large pot with water and salt until the water "tastes like the sea" and bring to a boil
  3. Place the lobster head-first into boiling water and boil for 7-8 minutes for 1½lb lobsters, 8-10 minutes for 2lb lobsters. Slightly under-cooking the lobster here is okay as we'll be baking it later.
  4. Harvest the meat from the claws, knuckles, and tails of the lobsters, and cut into equal bite-sized pieces. Set aside.
Dried Radiatore Pasta8oz
  1. In the same pot and water you boiled the lobsters, cook the pasta according to the manufacturer's directions. When done, reserve about 2 cups of pasta water, drain the pasta, and set aside.
Whole Milk1 cup
Cornstartch2 tbsp
Whole-Grain Dijon Mustard1 tbsp
Fresh Ground Black PepperAs needed
Kosher SaltAs needed
Gruyère Cheese, Shredded4 cups
Mild Cheddar, Shredded2 cups
Fresh Tarragon, Finely Chopped1 tbsp
  1. Preheat oven to 350°F.
  2. In a large bowl, mix together the cheese and the cornstartch until cheese is evenly coated.
  3. In a medium nonstick saucepan over medium heat, add the milk and tarragon and bring to a boil, stirring often, and then reduce to a simmer.
  4. Stir in the mustard and salt and pepper to taste.
  5. Stir in the cheese until it melts and is smooth.
  6. Take off the heat, fold in the pasta and the lobster
Seasoned Breadcrumbs1 cup
Unsalted Butter2 tbsp
  1. Melt the butter and combine with the breadcrumbs.
  2. Portion the pasta into four oven-safe dishes, top with breadcrumbs, and bake until golden brown on top, 15-20 minutes
Chives, finely chopped2 tbsp
  1. Top with chives and serve.