My family absolutely couldn’t get over how delicious this was! It is a bit time consuming only because my recipe calls for 5 different cheeses… That’s right, 5 cheese lobster mac and cheese!
It’s so rich and creamy and soooooo worth the effort!
The best part– this is a one pot dish!!! Well, two, but I consider boiling store bought pasta to be a freebie!
It might not be our typical meal here on the homestead but it’s nice to spoil yourself every so often with a dinner like this one!
Here’s how I make it:
Lobster Mac and Cheese with Truffle Oil Panko Breading|
1 hour, serves 6-8
- 1-1.5 lbs of lobster meat, cooked and separated into bite size pieces
- 2 cloves of garlic, minced
- 3/4 c fresh grated mozzarella
- 3/4 c fresh grated Gruyere
- 3/4 c fresh grated white cheddar
- 1/2 c fresh grated parmesan
- 4 oz Brie, rind removed and chopped into small pieces
- 9 tbsp butter
- 1/2 – 3/4 c all purpose flour
- 3 c milk
- Salt and pepper
- A pinch of ground nutmeg
- 3/4 c Panko bread crumbs
- 1 tsbp truffle oil
- 10 oz. cavatappi pasta
Bring a stock pot of salted water to a rolling boil.
Work to grate your cheeses, mince the garlic and chop the lobster meat.
Add your cavatappi pasta to the boiling water and cook according to the package directions. Drain when cooked to your liking and set aside.
In a separate heavy bottom, 3 quart Dutch oven… I like to use my enameled cast iron. (Just choose a dish that can go from stove top to oven.) Melt three tbsp of butter over medium heat.
Add in your cooked lobster meat and garlic. Season with a pinch of salt and pepper and cook for 1-2 minutes.
Then remove the lobster and garlic from the pan and set aside.
Add your milk, one cup at a time, and continue to whisk to make a bechamel sauce. Add salt, pepper and nutmeg to flavor the sauce.
Once the sauce thickens, it’s time to add your cheeses!
Stir in your cooked pasta and lobster mixture…
It is sinfully delicious!!!