Mac & Cheese: Lobster Mac & Cheese

Made New Years 2020

Ingredients

  • 1 lb. pre-cooked lobster, roughly chopped: (3) 5 oz. tails, see note below
  • 1 lb. cavatappi pasta (or twist pasta)
  • 1/4 c. butter
  • 1/4 c. unbleached all-purpose white flour
  • 2 1/2 c. whole milk
  • pinch nutmeg
  • kosher salt
  • freshly ground black pepper
  • 1-1/2 c. shredded white cheddar
  • 1 c. shredded Fontina cheese
  • 1/2 c. freshly grated Parmesan, divided

Topping

  • 1/2 c. Panko breadcrumbs
  • ΒΌ c. grated parmesan cheese
  • 2 tbsp. extra-virgin olive oil or unsalted butter, melted
  • 1/4 c. freshly chopped parsley, for garnish
  • salt and pepper to taste

Instructions

In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.

In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg, salt, and pepper. Let simmer until thickened slightly, about 2 minutes.

Remove pan from heat and stir in white cheddar, fontina, and Parmesan cheese; whisk until smooth. Fold in pasta and lobster and transfer into a greased 9 x 13-inch baking dish or 2-1/2 qt. casserole dish.

In a medium bowl, combine topping ingredients and sprinkle over pasta. Season with salt and pepper.

Bake at 350 degrees until bubbly and golden, about 20-25 minutes.

Serves 6 to 8

NOTE: Boil lobster tails in salt water for 5 minutes, until shells are pink and meat turns opaque. Split shells and take out meat. Refrigerate until needed.