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Lobster Mac & Cheese

Serves: 2

Total time: about 1 hr 20 mins

Ingredients

(for 2 large portions)

  • vegetable oil
  • 3 lobster tails (5-6 oz each)
  • 2 Tbsp (28g) butter
  • 3 Tbsp (28g) all-purpose flour
  • 1 1/2 Cups cold milk (12 fl oz; the small bottle at the grocery store)
  • cayenne to taste (optional)
  • 1/4 tsp paprika
  • pinch ground nutmeg
  • 3 drops Worcestershire sauce
  • 4 ounces (112g) grated sharp white cheddar cheese
  • 1 ounce (28g) grated Gruyere cheese
  • 1 generous Cup (124g) elbow macaroni
  • 1/2 tsp fresh thyme leaves (don't overdo this)

For the crumb topping (doubled from the original - I like a lot of breadcrumbs on this):

  • 2 Tbsp (28g) butter (melted)
  • 6 Tbsp (35g) panko breadcrumbs
  • 4 Tbsp (25g) grated Parmigiano Reggiano

Equipment

  • Cheese grater
  • Large pot
  • Stainless steel pan
  • Bowls, spatulas, tongs, whisk, strainer
  • 2 Gratin dishes
  • Baking sheet

Prep (15-20 mins)

  • Cut lobster tails in half, rinse and remove the vein.
  • Cut the cheddar and gruyere off the blocks, weigh those, then shred. (I find it's easiest to grate onto wax paper, then combine in a bowl.)
  • Measure out the flour and the macaroni (separately).
  • Measure out the paprika and nutmeg (together).
  • Measure out the breadcrumbs and grated parmesan (together).
  • Put the 2 tbsp butter in a bowl for melting later.
  • Strip leaves from thyme sprigs.

Cook (40 mins)

  • Preheat oven to 400°F.
  • Start a large pot of salted water boiling.
  • Melt the butter for the crumb topping in the bowl (microwave 20-30 seconds), or in a small pan over medium heat.
  • Heat a stainless pan on medium-high until hot. Add vegetable oil and sear lobster tails for 2 minutes on each side, then set on a plate to rest.
  • Turn the heat off, and melt 2 Tbsp butter in the pan. Turn heat to medium and whisk in the flour (making a rue). Cook for a minute or 2. Stir in the cold milk, cooking until it starts to simmer. Reduce heat to low. Stir in paprika, nutmeg, and Worcestershire. Taste for salt. Let that cook for 3-4 minutes.
  • While the sauce heats up and cooks: Pull the meat out of the lobster tails, and add the shells to the pot of boiling water. Cook the macaroni for 9 minutes, to about al dente. Roughly chop the lobster meat.
  • After the sauce is done cooking: Turn the heat off and stir the shredded cheeses into the sauce until just melted.
  • When the macaroni is done cooking: Remove the shells from the pot, and save two of the nicest ones. Reserve some pasta water, then drain the macaroni (use a strainer) and add to the cheese sauce. Add a few splashes of pasta water to the sauce, so it's not so thick. Add the fresh thyme leaves. Taste for salt. Add the lobster meat.
  • For the crumb topping: Stir in the breadcrumbs and parmesan - should be just moistened. Season with salt and pepper.
  • Divide the mac and cheese between the gratin dishes. Top with the breadcrumb mix.

Bake (15-20 mins)

  • Bake at 400°F on a baking sheet for 15-20 minutes, or until browned. Don't overbake (sauce will break and get greasy), but use broiler for about 30 seconds at the end if needed to brown the top.

Let cool for about 5 minutes. Garnish with the shells and a sprinkle of thyme leaves.

Notes

The recipe page linked above doesn't have the steps detailed, so I took notes on the video and posted the steps here. Much easier than watching through the video every time I want to make this.

Chef John uses 2 lobster tails, but we like more meat than that, so I use 3 here. 4 is too many, because they are too crowded in the pan and don't get a good sear.

To make a 8"x11" size of this: all ingredients x1.5