Lobster Macaroni and Cheese

I have gone to great lengths to convince my husband that lobster is delicious (that he learned the error of his ways overnight with help of a friend is a topic for a different post). I’ve tried to feed him pieces off my plate when I ordered lobster when we went out to no avail. So I started hiding lobster in foods that I knew he liked in hopes that he might try it and say “hey, this is pretty good”. Like mac and cheese.

Mac and cheese gets a bad rap, unless you are the kind of person who likes the Kraft Macaroni and Cheese from a package. Mac and cheese does not have to be the synthetic powdered slightly fluorescent orange tinged goopy pasta. Like anything else, when made with fresh ingredients, mac and cheese can be delicious.

You have to start with good cheese. Good melting cheese, like gruyere, is key, but a combination of several different kinds of cheese will give you a great depth of flavor. And of course, there is lobster.

1 pound elbow macaroni

1 quart milk

1 stick of butter (4 ounces)

1/2 cup flour

10 ounces gruyere

10 ounces cheddar

1 cup breadcrumbs

1/2 teaspoon nutmeg

1/2 teaspoon ground pepper


Preheat the oven to 350F.

Cook the pasta according to package directions. Drain and set aside.

Steam or boil the lobster, about 12 minutes for 1 1/2 pounds. Let cool and extract the meat. Chop into bite sized pieces.

Make the bechamel sauce: Melt six tablespoons of butter in a large pot over low heat, and add flour. Cook for a few minutes, stirring with a whisk. Add milk while continuing to whisk, and cook a few more minutes until thickened. Be careful not to brown the roux. Take off the heat and add cheese, pepper, salt, and nutmeg.

Melt the remaining butter and toss with breadcrumbs.

Add the macaroni and lobster to the cheese sauce and mix well. Place in buttered ramekins or a large ovenproof dish,  and top with the breadcrumbs mixture. Bake for about 30 minutes (20 if using ramekins), or until the sauce is bubbly and the breadcrumbs are beginning to brown.

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