lobster macaroni and cheese - an easy recipe

lobster macaroni and cheese – an easy recipe

March 13, 2012 By Emily

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There are few comfort foods that I enjoy making and macaroni and cheese is one of them. Add lobster to it and you suddenly have a grown up meal! Here is an easy recipe for Lobster Macaroni and Cheese – enjoy it for dinner tonight.

What you’ll need:

One box of your favorite short pasta {I used Barilla Whole Wheat Shells}
1/2 – 3/4 pound Lobster meat, purchase this from your seafood market already cooked. It’s a bit of a splurge, but much tastier than the imitation lobster meat.
3/4 cup White Cheddar Cheese, shredded
1 cup Swiss cheese, shredded*
1 cup Gruyere, shredded*
1 egg, beaten. {Remember to bring your egg to room temperature before using}
1/2 cup Sour Cream**
1/4 – 1/2 cup of Milk**
3 tablespoons butter
Salt and Pepper, to taste
1/2 cup Panko breadcrumbs

*Trader Joe’s sells Swiss and Gruyere shredded together in a bag for $4.99. The cost for this was cheaper than buying the two individually and shredding it myself.
**If you want to cut down on fat, use a fat-free version of either sour cream or milk. NOT BOTH. Macaroni and Cheese needs some fat to help it stick together. Nothing worse than runny or clumpy mac and cheese.

What You’ll Do:

Preheat oven to 350 degrees. Grease 8X8 pan with non-stick spray or butter.
Bring a large pot of salted water to boil. Cook pasta according to package instructions for al dente.
While your pasta is cooking, combine the milk, sour cream, egg and butter in a bowl and mix well. Set aside.
Drain your pasta. DO NOT RINSE. {Rinsing the pasta will remove the starches that help your sauces stick} Return pasta to pot. Add butter. Stir until butter is melted. Add shredded cheeses. Stir until combined.
Add your milk mixture to the cheesy macaroni pot. Stir until well combined.
Add half of your lobster to the pot. Stir well. Transfer to baking dish. Top with remaining lobster and panko breadcrumbs. Bake for 20 minutes until golden brown.

I add only half of the lobster to the pot because I like to see the big ol’ hunks of claw and knuckle meat on top. If you add it all and mix it in, it just looks like regular macaroni and cheese. That’s no fun.