Lobster Mac and Cheese

Name: Lobster Mac and Cheese
Prep time: 20 min
Total time: 1 h
Yield: 6 - 8 serving(s)
Ingredients: 1 lb. cavatappi pasta; 1/2 c. salted butter, divided, plus more for buttering pan; 3 (4-oz.) lobster tails, meat removed and chopped into large chunks; 1 1/4 tsp. kosher salt, divided, plus more for pasta water; 3/4 tsp. black pepper, divided; 1/4 c. dry sherry; 6 tbsp. all-purpose flour; 4 c. whole milk; 1/2 c. heavy cream; 1 c. parmesan, freshly grated; 8 oz. mild white cheddar, shredded; 8 oz. fontina cheese, shredded; 4 oz. goat cheese, sliced; 1 c. panko breadcrumbs; 1/2 c. parmesan, freshly grated; 2 tbsp. flat leaf parsley, finely chopped; 4 tbsp. salted butter, melted; Chives, chopped, for serving

Four types of cheese? Yes, please!

By Ree DrummondPublished: Feb 6, 2024

1 Rating

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the pioneer woman's lobster mac and cheese recipe

C.W. Newell

Yields:

6 - 8 serving(s)

Prep Time:

20 mins

Total Time:

1 hr

Is it possible to marry macaroni and cheese? Just asking.

Gooey, saucy, rich mac and cheese was just about the only think I ate until age 14. But this isn't the mac and cheese I grew up eating. No, friends, this is far more luxurious. How? It's filled with tender, buttery lobster! It's a dish worthy of celebrations and special occasions like Valentine's Day dinner. Decedent cheese sauce is tossed with cavatappi pasta—the type of pasta with perfect spirals and ridges to hold onto the sauce. Lobster is folded in, then it gets topped with panko and baked until golden and bubbly. I can't think of anything more divine!

What drink goes well with lobster mac and cheese?

Lobster mac and cheese pairs well with lots of different types of wine and other cocktails. The key is to keep the drink light and refreshing to balance out the salty cheese and buttery lobster. A classic riesling or chardonnay would be delicious, or pull out the bubbles if you're celebrating!

What's the best cheese for lobster mac and cheese?

Think sweet, mild, buttery, and salty cheeses for lobster mac and cheese. Strong or funky cheeses will overwhelm the mellow flavor of the lobster. This lobster mac and cheese has four types of cheese—parmesan, white cheddar, fontina, and goat—that melt into the rich, creamy sauce.

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Ingredients

For the pasta

1 lb. cavatappi pasta
1/2 cup salted butter, divided, plus more for buttering pan
3 (4-oz.) lobster tails, meat removed and chopped into large chunks
1 1/4 tsp. kosher salt, divided, plus more for pasta water
3/4 tsp. black pepper, divided
1/4 cup dry sherry
6 Tbsp. all-purpose flour
4 cups whole milk
1/2 cup heavy cream
1 cup parmesan, freshly grated
8 oz. mild white cheddar, shredded
8 oz. fontina cheese, shredded
4 oz. goat cheese, sliced

For the topping

1 cup panko breadcrumbs
1/2 cup parmesan, freshly grated
2 Tbsp. flat leaf parsley, finely chopped
4 Tbsp. salted butter, melted
Chives, chopped, for serving

Directions

1. Step 1Preheat the oven to 375°F. Butter a 13-by-9-inch pan generously.
2. Step 2For the pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook 2 to 3 minutes less than the manufacturer's instructions (the pasta should still be quite firm). Drain and pour pasta back into the pot; set aside.
3. Step 3Heat a large, high-sided skillet over medium-high heat, then add 2 tablespoons butter. When it has melted and is foamy and begins to brown, add the lobster and stir to coat. Cook until just opaque, about 1 minute. Season with ¼ teaspoon salt and ¼ teaspoon black pepper, then remove to a plate and set aside.
4. Step 4Add the sherry to the pan to deglaze, then continue cooking until reduced by half, about 2 to 3 minutes. Reduce the heat to medium-low.
5. Step 5Add the remaining 6 tablespoons butter to the reduced sherry. Once the butter has melted, sprinkle in the flour, whisking constantly, and cook for 1 to 2 minutes. Slowly pour in the milk while whisking constantly. Once the milk is incorporated, switch to a wooden spoon. Cook the white sauce until it thickens enough to coat the back of a spoon, about 10 minutes.
6. Step 6Remove the pan from the heat and stir in the cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, parmesan, cheddar, fontina, and goat cheese until all the cheeses are melted and fully incorporated.
7. Step 7Add the cheese sauce and lobster, along with any accumulated juices, to the pot with the pasta. Stir until well combined and pour the mixture into the prepared pan.
8. Step 8For the topping: In a small bowl, stir together the panko, parmesan, parsley, and butter. Sprinkle the breadcrumbs evenly over the top of the mac and cheese.
9. Step 9Bake until bubbling and browned on top, 25 to 30 minutes. Sprinkle chives over the top just before serving.