Lobster Mac and Cheese with The Fish Society Lobster Meat
What you’ll need
- 1 pounds elbow macaroni or cavatappi
- 16 ounces The Fish Society Cooked Wild British Lobster Meat, chopped (about 4-5 x 100g packs)
- 6 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cups heavy cream
- 8 ounces sharp cheddar, shredded
- 8 ounces gruyère, shredded
- 4 ounces cream cheese, softened
- 1 tablespoons dijon mustard
- 1 teaspoons garlic powder
- 0.5 teaspoons smoked paprika
- 1 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 1 cups panko breadcrumbs
- 2 tablespoons fresh chives, chopped
- 1 lemon, zested
- 2 tablespoons butter, melted (for topping)
Let's Cook!
Step 1
Boil pasta: Bring a large pot of salted water to a boil and cook 1 pounds elbow macaroni or cavatappi until just al dente (about 1-2 minutes less than package directions). Drain and set aside.
Step 2
Make the roux: In a large saucepan, melt 6 tablespoons unsalted butter over medium heat. Whisk in 4 tablespoons all-purpose flour and cook, stirring constantly, for 1-2 minutes until golden and bubbling.
Step 3
Build the sauce: Slowly whisk in 3 cups whole milk and 1 cups heavy cream, a little at a time, making sure no lumps form. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon. 4. Add cheese and se
Step 4
Add cheese and seasoning: Reduce heat to low. Stir in 4 ounces cream cheese, softened until melted, then gradually add 8 ounces sharp cheddar, shredded and 8 ounces gruyère, shredded in handfuls, stirring until smooth. Season with 1 tablespoons dijon mustard, 1 teaspoons garlic powder, 0.5 teaspoons smoked paprika, 1 teaspoons kosher salt, and 0.5 teaspoons black pepper.
Step 5
Fold in pasta and lobster: Preheat oven to 375°F (190°C). Fold the cooked pasta into the cheese sauce, then gently fold in 16 ounces The Fish Society Cooked Wild British Lobster Meat, chopped (about 4-5 x 100g packs), reserving a few pieces to scatter on top. Pour into a buttered 9x13 baking dish.
Step 6
Top and bake: Toss 1 cups panko breadcrumbs with 2 tablespoons butter, melted (for topping), then sprinkle evenly over the mac and cheese along with the reserved lobster. Bake until bubbling and golden on top.
Step 7
7. Finish and serve: Let rest 5 minutes, then top with 2 tablespoons fresh chives, chopped and 1 lemon, zested before serving warm.
