If you had any notion of losing weight as one of your New
Year resolutions, maybe you should stop reading. On the other hand, you probably have great
will power and can read on, bookmark the recipe and save it for a later day.
(Valentine’s Day dinner, perhaps?)
Lobster Mac ‘n Cheese has to be one of the most decadent
comfort foods any chef ever dreamed about.
I have to admit, when I first heard about it, I thought it a
ridiculous idea.
After all, what could be more comforting than a creamy,
cheesy sauce wrapping itself around pasta, topped with crunchy, buttery bread
crumbs?
And lobster has always been viewed as luxury seafood.
Dunking hunks of the sweet meat into melted butter is just delectable. Why
would anyone want to marry these two? They were meant to live separate lives!
Or so I thought, until I had to satisfy my curiosity and
tasted it while on vacation in Maine
last September. I was hooked.
I liked it so much I end up “tasting” it three different
times on that trip. Then I ate it at a restaurant back home. And then,
finally, I had to make it at home.
Despite the fact that lobster prices have been at an
all-time low this past year, it’s still pretty pricey, especially for inlanders like me. It is a good way to stretch a luxury meat, though, and make humble
macaroni and cheese a company-worthy dish.
I was surprised to learn that lobster wasn’t always viewed
as something special. Although lobster was in abundance to early American
colonists, they didn’t care for it, preferring venison and game fowl instead,
foods they were used to.
As far as macaroni and cheese goes, Thomas Jefferson is
generally credited with bringing the idea of cheesy pasta back to America after spending time in France .
Chefs and food lovers are always looking for ways to twist
classics and put their own imprints on traditional dishes. Lobster macaroni and cheese became popular in
trendy restaurants within the past five years or so.
And now it’s become a new
standard on many a restaurant menu. I have to admit that this marriage of
seafood and cheese is one that just may have staying power.
Using a fun shaped-pasta makes this dish even more special.
(I used a ribbed elbow, called pipe rigate, but any small shell or elbow noodle
will be just fine.)
I also didn’t want the cheese sauce to overpower the
lobster, so I used mild cheeses and used clam juice in the sauce to heighten
the seafood flavor.
It’s a marriage made in . . . well, New England !
Lobster Macaroni and
Cheese
Serves 8-10
Serves 8-10
16 ounces pasta
6 tablespoons unsalted butter, divided
1 cup dry seasoned bread crumbs
1⁄4 cup flour
2 cups milk
2 cups clam juice
8 ounces fontina cheese, shredded
4 ounces sharp white cheddar cheese, shredded
8 ounces cream cheese
3 tablespoons Madeira or marsala wine, optional
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper, to taste
Meat from 2 lobster tails, cooked, or about 2 cups lobster
meat
Preheat oven to 375°. Bring a large pan of water to a boil over high heat. Add pasta and 1 tablespoon salt and cook, stirring occasionally, cutting a couple minutes from the recommended time on the package. Drain pasta and set aside.
Melt 2 tablespoons of butter in microwave or in a pan over
low heat and mix in the dry bread crumbs. Set aside.
In a large saucepan or stock pot, melt remaining butter over medium heat.
Add flour and cook, stirring constantly, until flour mixture is smooth and just starting to darken.
Slowly stir in the milk and the clam juice and simmer, stirring frequently, until sauce has thickened, about ten minutes.
Remove pan from heat, and stir in 2-1/2 cups of the shredded cheese, the cream cheese, and theMadeira , if using.
Add cayenne and nutmeg. Stir until cheese is melted and incorporated, and adjust salt and pepper, as needed.
Add the lobster meat.
In a large saucepan or stock pot, melt remaining butter over medium heat.
Add flour and cook, stirring constantly, until flour mixture is smooth and just starting to darken.
Slowly stir in the milk and the clam juice and simmer, stirring frequently, until sauce has thickened, about ten minutes.
Remove pan from heat, and stir in 2-1/2 cups of the shredded cheese, the cream cheese, and the
Add cayenne and nutmeg. Stir until cheese is melted and incorporated, and adjust salt and pepper, as needed.
Add the lobster meat.
Add cooked pasta to cheese sauce.
Transfer mixture to a 9 x 13 baking dish.
Sprinkle with buttered breadcrumbs. Bake until golden brown and bubbly, about 30 minutes.
Sprinkle with buttered breadcrumbs. Bake until golden brown and bubbly, about 30 minutes.
The idea of the lobster with the creamy mac and cheese sounds very appealing to me. It's kind of like dressing up and dressing down at the same time. I've seen this and have been very tempted to make it, but probably because of the calories never got around to it. Maybe I'll have to treat us and forget the calories...
ReplyDeleteSam
What a great analogy, Sam -- "Dressing up and down at the same time." Go ahead, have a treat. Valentine's Day would be perfect. Let me know what wine you'd pair it with.
DeleteOh no, not a ridiculous idea at all! Seafood, pasta, creamy sauce... heaven. This really kicks a good ol' comfort food into the realms of gourmet, Rosemary. It looks absolutely delicious and is a great way of making an expensive ingredient s-t-r-e-t-c-h! Thanks for the bit of pedigree too, I always love to know the origins of a dish.
ReplyDeleteHappy New Year!
Two great dishes getting together can't be all bad, all, you're right, Hester. Just a tad over the top. But very, very tempting -- and very, very good.
DeleteI have been eyeing lobster mac 'n cheese recipes for about 2 years - unsure whether to to do the splurge. You're making me think it is okay. I mean - lobster rolls are crammed with stuff, right? I am thinking this is the perfect winter indulgence. Happy New Year, Rosemary!
ReplyDeleteI say -- go for it! Yes, a bit of indulgence but after a couple days of mindful eating, it would be the treat it should be.
DeleteWhat a great recipe to start 2013; I have been reading about lobster mac and cheese and here you are giving this; wow!. I am saving this for a special occasion; hopefully soon. My husband loves mac and cheese and lobster. What a combination to make him smile; thanks.
ReplyDeleteRita
I was skeptical about mixing two things I loved. But I'm happy I was wrong. It's great. Hope you enjoy, Rita. Well worth the splurge.
DeleteWhat were those colonists thinking? This is the ultimate luxury casserole...wondering if I could make it for Valentine's Day? Hoping picky hubby would approve b/c I really want to experience this deliciousness! Happy New Year, Rosemary!!! xo
ReplyDeleteAt least Thomas Jefferson had it right about the mac 'n cheese, huh? Hope you try it, Lizzy. My picky Mr. Rosemary loved it! Happy new year to you!
DeleteWow Rosemary, this is such an amazing sounding dish! How fun to gourmet-up an old classic recipe! Thanks for sharing and hope you're having a great start to the New Year.1
ReplyDeleteI think it's a great blend of two classics. Like Seafood Newburg. Hope your new Year is starting off great, too, Chris!
DeleteA gourmet mac and cheese! It must be very delicious.
ReplyDeleteHappy New Year to you, Rosemary.
I'm glad I decided to make it at home, Angie. A pretty homey gourmet meal.
Deletewow...interesting recipe
ReplyDeleteTasty Appetite
Whoever had the idea to combine the two in the first place was a genius, Jay.
DeleteThanks for this great recipe! I've only ever ordered this in a restaurant. I don't know why I've nver thought to make it at home - this looks just perfect!
ReplyDeleteHappy New Year, Rosemary!
It's just mac 'cheese with lobster added, but what an addition, Susan!
DeleteI must admit that up until now I have not gone down this road, but you have certainly convinced me. Not that I need much persuasion when mac and cheese is involved.
ReplyDeleteMac 'n cheese has to be a favorite comfort food with a lot of people. At first I though - why screw that up? Then I thought -- don't be so judgmental; give it a try. Glad I did.
DeleteWhat a scrumptious meal.. love it! Happy New Year what a way to start with this awesome dish!
ReplyDeleteBetter tone it down from here on out, huh, Claudia? I'll be god. I won't have this for a while.
DeleteThis looks simply deliciously decadent. I've heard of lobster mac n' cheese but never ate one. Oh, what I've been missing.
ReplyDeleteHave to admit, it was a bit over-the-top, Linda, but oh, so very good!
DeleteRosemary, this looks delish! But when I clicked on "Good Reads" page, I got this message: "Sorry, the page you were looking for in this blog does not exist." Is there some sort of glitch, or is it my computer? Wishing you a wonderful 2013!
ReplyDeleteHey, thanks for the heads up -- I'll be fixing that!
DeleteThis is one original recipe. I know mac and cheese but so far I did not have pleasure to taste it. Maybe I will go one step further and make it with lobster. Sounds and looks amazing.
ReplyDelete. . . and really delicious, too. Hope you try it, Marta.
Deletewow...healthy n inviting
ReplyDeleteTasty Appetite
Inviting for sure, and healthy for the soul!
Delete