Cooking the pasta in homemade lobster stock makes all the difference in this delightfully decadent twist on an old classic. It’s the ultimate comfort food.
Leigha's Lobster Mac and Cheese
- 2 cups elbow macaroni
- 2 1 1/2 lb. lobster
- 5 tbsp. butter
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 cup milk
- 3 tbsp. all purpose flour
- 1 1/2 cups shredded Gruyere cheese
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup grated parmesan cheese
- 3 tbsp. Panko bread crumbs
- 1/4 tsp. ground black pepper
- 1/8 tsp. cayenne pepper
- 1 tbsp. salt
- additional salt and pepper to taste
- In a large pot with a tight fitting lid add 8 cups of water and 1 tbsp. salt. Bring to a boil over high heat and add lobster. Return to boil before cooking lobster for 15 minutes over medium high heat.
- Remove lobster from pot and shell the meat. Cut lobster meat into bite size pieces and set aside. Return shells and juices back to pot and simmer on low heat for 30-40 minutes.
- With a spider or slotted spoon remove all shells from the lobster stock. Reserve 1 cup of stock before increasing heat to high and adding macaroni to remaining stock. Cook according to manufacturers instructions or approx. 8 minutes until al dente or still firm to the bite. Drain the pasta, rinse with cold water and set aside.
- In the same large pot or large saucepan melt butter over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, approximately 5 minutes. Add garlic and saute for another minute being careful not to burn it.
- Meanwhile preheat oven to 350 degrees F (175 degrees C).
- To the onions and garlic whisk in flour and stir until the mixture thickens and becomes a light golden brown, about 5 minutes. Gradually whisk in reserved lobster stock and milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
- Stir the Cheddar, Gruyere, and Parmesan cheeses into the thickened milk mixture until melted and smooth. Add black pepper and cayenne, then stir in the reserved lobster and macaroni. Season to taste with salt before spooning the macaroni into a casserole or baking dish. Smooth the top and evenly sprinkle with panko crumbs.
- Bake in preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.