Lobster Mac & Cheese

By Paul Briand

If you’re looking for a fish recipe for no-meat Fridays during Lent -- and you’re willing to fork over a few bucks -- here’s sinfully rich dish that combines lobster meat with very cheesy macaroni and cheese.

Fresh lobster meat -- picked from a cooked lobster -- isn’t cheap, but it’s oh so good when lightly sauted in butter and lemon then folded into a cheese sauce that combines Parmesan and Monterey Jack and is topped with sharp cheddar.

Ingredients

1 pound box of Rotoni macaroni

3 heaping tablespoons flour

8 tablespoons of butter, divided

3 cups of whole milk

7 ounce package of shredded sharp cheddar cheese

7 ounce package of shredded Monterey Jack cheese

7 ounce package of shredded Parmesan cheese

2/3 to 1 pound of fresh lobster meat

Old Bay seasoning

Lemon juice

Panko bread crumbs

Directions

1. Pre-heat oven to 350 degrees;

2. Cook the Rotoni according to the directions on the box, drain, set aside;

3. In a large skillet over medium high heat, melt 4 tablespoons of the butter and stir in enough flour to make a roux;

4. Add milk slowly to the roux, constantly stirring;

5. Reduce heat and add the Monterey Jack and Parmesan cheese, continuing to stir;

6. When cheese has fully melted, remove pan from heat;

7. In separate small saute pan over medium high heat, melt remaining butter then lightly saute lobster meat then spritz with a dash of lemon juice;

8. Return cheese skillet to the heat and fold the lobster fully into the mixture;

9. Add a generous palmful of Old Bay;

10. In large bowl, pour the drained Rotoni and mix in the lobster and cheese mixture;

11. Pour entire mixture into a large casserole dish, top with cheddar cheese;

12. Cook for 20 minutes, remove from oven and sprinkle bread crumbs (half a cup or so) then cook another 10 minutes;

13. Remove from oven, let sit about 5 minutes then serve in generous slices.

Print here for recipe card.