Lobster Mac and Cheese
This Lobster Mac and Cheese is the best lobster mac EVER. It's insanely creamy, flavorful, filled with four different cheeses, chunks of fresh lobster, and it's topped with the crunchiest panko breadcrumb topping. It has a secret ingredient that creates magic with any seafood dish it's added to - dry sherry. It really makes this dish! I could go on and on abut this lobster mac forever, but it's truly the best!
Ingredients
- 4 (6 oz. each) lobster tails
- 1 pound cavatappi or elbow pasta
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 medium shallot, finely chopped
- 3 cloves garlic, finely chopped
- 1/3 cup all purpose flour
- 2 1/2 cups whole milk
- 1/4 cup dry sherry
- juice of 1 lemon
- 1 teaspoon stone ground dijon mustard
- 1 tsp. sea salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon pepper
- 2 1/2 cups freshly grated white cheddar cheese
- 2 cups freshly grated gruyere cheese
- 1 1/4 cups freshly grated dubliner cheese
- 2 tablespoons mascarpone cheese
- 3/4 cup panko breadcrumbs
- chopped fresh chives for garnish
Instructions
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Preheat oven to 375℉. Butter a 9×13 baking dish, or two 9×9’s.
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For the lobster tails, bring a large pot of water to a boil. Once it has reached a rolling boil, drop in lobster tails, and cook for 5-7 minutes, or until they turn red and curl up into almost a ball. Let cool. Using kitchen shears or scissors, carefully cut down the belly of the lobster tail to remove the meat and chop into chunks.
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Boil another large pot of water to boil for the pasta, season with a couple big pinches of salt, and cook until pasta is just shy of al dente. (It will cook more in the oven).
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Heat a large pot over medium heat and add the butter and olive oil. Add the onion, shallot, and garlic and sauté for 5-7 minutes, stirring frequently, until slightly golden and caramelized. Add flour and cook for additional 1-2 minutes, stirring so that the flour does not burn.
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Slowly whisk in the milk, and reduce heat slightly. Bring to a simmer and continue to whisk until sauce thickens, about 5 minutes. Add the sherry, lemon juice, dijon, cayenne, salt, and pepper, and cook for an additional 2-3 minutes to let alcohol cook off. Reduce heat to low, and add in cheeses gradually, stirring to combine after each addition. Once combined, add lobster meat to cheese sauce. Taste to season with additional salt and pepper or cayenne if desired.
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Combine cheese sauce mixture and pasta, stirring to combine. Put into prepared baking dish and top with panko breadcrumbs and a drizzle of olive oil, and additional salt and pepper and a dash of cayenne if desired. Bake for 30-35 minutes or until top has developed a beautiful golden crust. Let cool for a few minutes before serving, and top with chopped chives for garnish!