| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 4 tablespoons butter, plus 1 tablespoon for greasing dish
- Kosher salt
- 1 pound penne pasta
- 2 small shallots, finely chopped
- 2 cloves garlic, chopped
- Freshly ground black pepper
- 2 tablespoons tomato paste
- 5 tablespoons all-purpose flour
- 1/4 cup white wine
- 4 cups heavy cream
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 2 cups shredded sharp white Cheddar
- 2 cups shredded Gruyere
- 2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
- 1/4 cup panko bread crumbs
- 1/4 cup freshly chopped parsley leaves
Instructions
- Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.
- In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
- Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.
- Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1020 |
| Total Fat | 73 g |
| Saturated Fat | 44 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 37 g |
| Cholesterol | 317 mg |
| Sodium | 775 mg |
Reviews
This recipe is totally a hit in our house, especially with my hubby – it’s one of his all-time faves. Super easy to whip up and tastes like a dream. Even our golden retriever goes nuts for it! There’s something about the smell that really gets him going. Definitely keeping this one in the rotation. I stuck to the recipe as is, no changes needed. Just seasoned to taste and threw in a bit of extra cream to keep the sauce nice and creamy without getting too thick.
This is a huge hit in my house. Absolutely delicious! Although, instead of lobster I use crabmeat and it tastes amazing!
This was the first time I made homemade Mac & cheese, let alone adding lobster. It was terrific. Will use this recipe again. I told otherreviewrsadviceanddid 2cups 1/2 &1/2 and 2 cups heavy cream. A very decadent dish
Best lobster macaroni and cheese I’ve ever made at home.
Instant family favorite. Adding some 4-8 more ounces of lobster meat this time around. Perfect comfort food for a cold New England winter evening!
This is a satisfying and sophisticated dish that will be my go-to from now on. No one wants to waste lobster meat and reading the comments on many other online recipes it was clear that some had a significant percentage of fails. I chose this one because of the high satisfaction. That turned out to be a great choice because the flavors and textures were outstanding. The shallots and garlic keep this from being monotone. I used light cream instead of heavy – no problem. I also subbed cognac for the white wine. I’m not sure about that one as it hit the pan and vanished in a cloud but it didn’t harm anything either so maybe next time I’ll choose a different stage of the process. Overall, this is a wonderful treat and we’ll be having it again.
This is a FAMILY FAVORITE. My kids (now grown) insist that I make it whenever they come home. Everyone has a couple of “signature dishes” that are always part of the holiday menu – this is definitely mine. Thank you!
Very rich and creamy. Even my kids liked it. Will definitely make again.
I made this for my son’s birthday. My family said it was one of the best things they ever ate! It was very easy to make and well worth the expense. I’m so happy I chose this recipe. I will definitely be making this again.