Lobster Macaroni & Cheese

I don't eat a lot of lobster.

As in, up until, say, a couple weeks ago, I had never even tried lobster.  Crazy, right? 

Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced.  So, as a result, we really don't have a lot of occasions that call for lobster around here.

Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes.  For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days.  Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.

 

This was actually the second time I had cooked with lobster, after a simple grill and dunk in garlic herb butter ended so successfully.  I like living well within my comfort zone, so making a mac & cheese seemed like the best way to transition my palette into a full-on seafood loving machine.

 

I generally always start my mac & cheeses with the same initial steps and this is no exception.  It's and easy, fool-proof way of getting the texture and style of mac that I love most.  For this recipe, I included some lobster meat, chives, tarragon and paprika to boost the flavor to an unimaginable level, or at least, to a place where infinite  numbers of adjectives could be used and I don't have time or space for all of them.  I'll just stick to a few that really describe this well, such as cheesy, savory, succulent, creamy, crispy (thanks bread crumbs), buttery, warm (thanks hot sauce and paprika), and delightful.

 

With a description like that, why haven't you made this yet?

 

 

 

 

 

 

 

 

 

Lobster Macaroni & Cheese

 

1 lb. macaroni pasta

2 tbsp olive oil

1/2 white onion, finely diced

2 tbsp minced garlic

3 tbsp. butter

3 tbsp flour

3/4 cup milk
1/2 cup white wine

1 cup grated gruyere cheese

1 cup grated sharp cheddar

2 tbsp. fresh minced tarragon

1 tsp hot sauce

1 tsp paprika

1/4 tsp ground nutmeg

Salt & Pepper to taste

1 lb. cooked lobster meat

1/2 cup Italian-style Panko bread crumbs

2 tbsp melted butter

2 tbsp finely diced chives

 

 

 

Preheat the oven to 375 F.

Cook and drain pasta according to package directions.

In a large saucepan, cook onions in olive oil over medium heat until translucent, about five minutes.  Add garlic and cook an additional minute.

Add butter to pan and let melt, then add flour and cook for 1-2 minutes to create a roux, stirring constantly.  Add milk and white wine and stir consistently to allow the mixture to thicken.  Add the cheese in portions.  Let melt until the mixture becomes smooth.  Stir in the lobster, nutmeg, tarragon, hot sauce, paprika and seasoning.  Remove from heat and pour over the macaroni.

In a small bowl, combine butter,  and panko crumbs.  Sprinkle over the top of the cheese mixture.

Bake for 30-35 minutes or until the cheese is browned and bubbly.

Sprinkle chives over the top for garnish.