Description
Indulge in a rich and creamy Lobster Mac & Cheese that combines succulent lobster meat with sharp cheddar cheese and a buttery, crunchy breadcrumb topping. This comforting dish is baked to golden perfection and perfect for a special dinner or cozy meal.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Lobster
- 1 cup cooked lobster meat
Sauce
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
Topping and Seasoning
- 1 cup panko breadcrumbs
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
Instructions
- Cook Pasta: Boil the elbow macaroni in salted water until al dente. Drain well and set aside for later use.
- Make Roux: In the same pot, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for about 2 minutes to form a roux, ensuring it does not brown.
- Prepare Cheese Sauce: Gradually whisk in the whole milk until smooth. Cook for 3 to 5 minutes until the mixture thickens slightly. Remove from heat and fold in the shredded sharp cheddar cheese until melted and smooth.
- Add Lobster and Seasonings: Gently incorporate the cooked lobster meat and season with salt, pepper, garlic powder, and paprika. Mix carefully to combine all flavors evenly.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Transfer the macaroni and cheese mixture into a baking dish. Evenly sprinkle the panko breadcrumbs on top. Bake in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and crispy.
Notes
- Use fresh lobster meat for the best flavor, but cooked or frozen lobster will also work.
- For a creamier sauce, you may add a splash of heavy cream to the milk.
- Adjust seasoning to taste, especially the salt and paprika for added warmth and color.
- Let the mac and cheese rest for a few minutes after baking to set before serving.
- To make it easier to serve, use a buttered baking dish to prevent sticking.
