Keith?s Crazy Good Lobster Mac & Cheese

Keith?s Crazy Good Lobster Mac & Cheese Categories:
Nb persons: 6
Yield:
Preparation time:
Total time: 45
Source:

For the pasta: Ingredients
    1 pound  shaped pasta, such as elbows or shells
    8 tablespoons  salted butter, divided
    1 small  yellow onion, diced
    1  garlic clove, minced
    5 tablespoons  all-purpose flour
    2 cups  light cream
    2 cups  shredded Gruyere cheese
    3 cups  shredded cheddar cheese
    1/2 cup  grated Romano cheese
Kosher or sea salt and freshly ground black pepper to taste
    8 ounces  cooked lobster meat, (from about two 1-1/2-pound lobsters), cut into bite-size pieces
Instructions Cook pasta according to package instructions. Drain in a colander, set into the sink, and rinse with cold water to cool. Set aside. Preheat oven to 350. Melt 3 tablespoons butter in a medium-size saucepan over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 5 minutes. Transfer to a bowl and set aside. Melt remaining 5 tablespoons butter in the saucepan. Whisk in flour and stir until mixture is light golden-brown and glossy, 8 to 10 minutes. Gradually whisk cream into flour mixture, increase heat to medium-high, and bring to a simmer. Once simmering, reduce heat to medium-low; cook, stirring, until mixture is thick, creamy, and smooth, 10 to 15 minutes. Stir onion/garlic mixture and cheeses into cream mixture until melted and smooth. Season to taste with salt and pepper; then gently stir in lobster and reserved pasta. Pour mixture into a 4-quart casserole and smooth the top. Next, make the topping: In a small saucepan over medium heat, melt 2 tablespoons butter. Add breadcrumbs and parsley; cook, stirring , until lightly toasted. Sprinkle evenly over casserole. Bake in preheated oven until sauce is bubbly and the top is golden-brown, 10 to 12 minutes. For the topping: Ingredients
    2 tablespoons  salted butter
    3/4 cup  panko breadcrumbs
    1 teaspoon  chopped fresh parsley

Instructions
Next, make the topping: In a small saucepan over medium heat, melt 2 tablespoons butter. Add breadcrumbs and parsley; cook, stirring, until lightly toasted. Sprinkle evenly over casserole.

Bake in preheated oven until sauce is bubbly and the top is golden-brown, 10 to 12 minutes.

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