Lobstah Mac & Cheese: Because when one makes this recipe in Boston this is how to properly say it...
Updated: Oct 20, 2022
This summer my family and I traveled to Martha's Vineyard with the brevity of my extended family for a family vacay. Most amazing time ever as one can never say anything bad about the Vineyard. If you've been to Massachusetts as well you know that just as in Maine they are very serious about their lobster. You will also see how cheap it is when you go to the grocery store. So for the days when we didn't want to venture out and just eat at our vacation rental this meal is a must. I call it a meal because it is so rich it can be a stand alone or you can add a green salad or you can even make it a side. What I do promise is that you might be picking on it in the middle of the night for seconds after everyone has gone to sleep (I see your judgey eyes...)
1 pound pasta shells
1 quart half and half
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
3 cloves of garlic minced
12 ounces extra-sharp Cheddar, grated (4 cups)
8 ounces Monterey jack or colby , grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
4 small lobsters cooked, cracked and meat cut into chunks
1 1/2 cups panko bread crumbs
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheeses, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.