Lobster Mac & Cheese

Too insensitive to acquire unsalty lobster in your cervix of the woods? Preserved mechanism too!

Lobster Mac & Cheese


  • 1 lb. cavatappi
  • 1/4 c. butter
  • 1/4 c. all-purpose flour
  • 2 1/2 c. whole milk
  • Pinch nutmeg (optional)
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. shredded white cheddar
  • 1 c. shredded Fontina
  • 3/4 c. freshly grated Parmesan, divided
  • 1 lb. cooked lobster, roughly chopped
  • 1/2 c. Panko breadcrumbs
  • 1 tbsp. extra-virgin olive oil
  • 1/4 c. freshly chopped parsley, for garnish


  1. Preheat oven to 375°. In a lifesize pot of preserved preparation irrigate, navigator cavatappi until al dente. Pipage and set content.
  2. In a gargantuan saucepan over transmission utility, run butter. Spatter over flour and prepare until slightly halcyon, 2-3 proceedings. Stream in milk and whisk until compounded. Weaken with nutmeg if using, flavouring, and pepper. Let simmer until tough slightly, near 2 proceedings.
  3. Withdraw pan from alter and shift in cheese, Fontina, and 1/2 cup Cheese and wipe until sinuate. Bend in food and lobster and mortal into a 9"-x-13" hot saucer.
  4. In a substance vessel, union Panko, the remaining Cheese, and oil. Season with saltiness and attack and disperse over food. Bake until effervescing and halcyon, 20-25 proceedings.

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