The Indulgent Days repertoire: Lobster Mac and Cheese
Updated: Mar 24, 2021
Lobster is one of my favorite meals and so is Macaroni and cheese. Therefore to not combine the two is crazy and crazy when it comes to my food I am not ( do not question on other aspects of my life as I may have to plead the fifth ). What I love about this dish too is its hearty enough to be your main course, serve alongside a salad or just have a little as a side accompanying a great seared ribeye. Either way it's no fail, and everyone will think you went overboard in prep and fawn over you (this too could all be in my head...like I said I plead the fifth)...
1 (16 ounce) package fusilli pasta
4- 5 lobster tails split in half
3 tbs of old bay seasoning
2 tablespoons butter
1 small onion, diced
3 cloves of garlic minced
2 cups half and half
8 tablespoons butter
5 tablespoons all-purpose flour
1 pound shredded gouda cheese
3 cups shredded Cheddar cheese
1 cup grated Romano or Parm cheese
kosher salt and pepper to taste
3 tablespoons panko bread crumbs
Hungarian paprika for garnish
2 tsp nutmeg
Preheat the oven to 375 degrees F.
Drizzle olive oil and sprinkle heavily old bay over your split lobster tails. Put in oven. Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well. Cook the lobster tails for about ten minutes until the shells turn red in hue.
Meanwhile, heat the half and half 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 and then add onion and garlic. Still whisking, add the hot cream and cook for a minute or two more, until thickened and smooth. Off the heat, add the gouda and Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in a 9x9 pan
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs and paprika, 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.