Sometimes the difference between trying a new recipe or just dining out can be the amount of work you think is ahead. This is a simplified way to make indulgent lobster macaroni and cheese at home because you don’t have to deal with an entire live lobster. The freezer section or even the fresh seafood area of your local grocer sells tails, and everything else you need for this dish is easy to find. Nothing special here, just steakhouse goodness in your kitchen. If you’re a fan of claw meat, you can always buy precooked lobster meat in a container from your fishmonger and stir some in before the big bake.
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- Four 4-ounce lobster tails, defrosted if using frozen
- Kosher salt
- 1 tablespoon seafood seasoning, I like Old Bay here
- Ice
- 1 pound elbow pasta
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1/4 cup onion pulp, created by grating fresh onion on a rasp
- 2 cloves garlic, grated on a rasp
- 1 tablespoon dry mustard
- 1 teaspoon seafood seasoning, like Old Bay
- 2 cups heavy cream, at room temperature
- Freshly ground black pepper
- 6 ounces finely shredded Gruyère
- 6 ounces finely shredded Cheddar-Monterey jack blend
- Reserved pasta water, to loosen
- 1 tablespoon salted butter, for greasing
- 6 ounces finely shredded Gruyère
- 6 ounces finely shredded Cheddar-Monterey jack blend
Instructions
- Poach and boil. In a medium pot, add the lobster tails and add enough cold water to cover the tails by a few inches. Add a pinch of salt and the seafood seasoning. Turn the heat to medium, cover the pot and slow poach the lobster tails until the shells turn a bright red color, 10 to 12 minutes — don’t let the water simmer. Remove the tails from the pot and place in a bowl of ice water immediately. Leave the pot on the stove. Once the tails are cooled, remove the flesh, chop and set aside. Place the lobster shells in the pot of poaching water. Add more water to fully cover if needed. Bring to a boil. Add the pasta and cook the pasta until al dente, 7 to 8 minutes. Drain the pasta, reserving the poaching water. Discard the shells.
- Make the sauce. In a large pot or Dutch oven on medium heat, add the butter, flour, onions and garlic. Move it around with a wooden spoon for a few minutes, but do not allow it to brown. Add the dry mustard and seafood seasoning. Slowly stir in the heavy cream while whisking, then season with pepper. Bring to a simmer. Add the Gruyère and Cheddar-jack cheeses and whisk until they melt; the sauce will be thick. While whisking, slowly add in some of the reserved lobster-pasta water to loosen to a creamy texture.
- Combine and bake. Preheat the oven to 350 degrees F. Thinly coat the bottom and sides of a 9-by-13-inch casserole dish with 1 tablespoon butter. Stir the chopped lobster and pasta into the cheese sauce. Pour into the prepared dish and sprinkle the top evenly with the Gruyère and Cheddar-jack cheeses. Bake until the cheese is melted and the edges are bubbly, 30 to 35 minutes. Serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 864 |
| Total Fat | 56 g |
| Saturated Fat | 33 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 42 g |
| Cholesterol | 255 mg |
| Sodium | 878 mg |
Reviews
I made this recipe and poached the lobster as recommended, removed, cooled, peeled and returned the shells to the water to add more flavor. I removed the shells before I cooked the noodles, no shells, no problem. The cheeses were great! I’ll be making again soon. Yes, it’s rich but a special treat, for sure!!
this was good but oh so rich!! the calorie count is soooo high and this is why i don’t eat too much mac and cheese but this one was good
I have not made this recipe. I watched the show and it was made with preshredded cheese
William – have you heard of straining water that might have shells in it duh
This is disgusting and the use of lobster water for the macaroni is a sin. It was filled with shards of lobster shells. This show has lost its desire to demonstrate good recipes and techniques. Alex and GZ don’t seem to care anymore.
Because lobster is hard to find & very expensive in Kansas, I made this with shrimp – cooked in the shells & then peeled. I didn’t use all of the cheese & it wasn’t needed. Very rich & great tasting.
This was a great recipe. Used Cavatappi (a little less than a pound) for that extra saucy cling.