Lobster Macaroni and Cheese Recipe

Name: Lobster Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 23 pounds Elbow Pasta; 2- 1/2 cups Whole Milk; 2 Tablespoons Vegetable Oil; 4 Tablespoons Unsalted Butter; 4 Tablespoons All-purpose Flour; 2 cups Gruyere Cheese, Shredded; 1 cup Sharp Cheddar Cheese, Shredded; 1 cup Fontina Cheese Cubed; 1/2 teaspoons Crushed Red Pepper Flakes; ⅛ teaspoons Freshly Grated Nutmeg; Kosher Salt To Taste; Black Pepper To Taste; 10 ounces, weight Cooked Lobster Meat, Tail And Claw; 1/2 cups Toasted Panko Breadcrumbs; 1/4 cups Parmesan Cheese, Finely Grated; 2 Tablespoons Olive Oil; 2 Tablespoons Fresh Chives, Diced

Servings: persons

23 pounds Elbow Pasta
2- 1/2 cups Whole Milk
2 Tablespoons Vegetable Oil
4 Tablespoons Unsalted Butter
4 Tablespoons All-purpose Flour
2 cups Gruyere Cheese, Shredded
1 cup Sharp Cheddar Cheese, Shredded
1 cup Fontina Cheese Cubed
1/2 teaspoons Crushed Red Pepper Flakes
⅛ teaspoons Freshly Grated Nutmeg
Kosher Salt To Taste
Black Pepper To Taste
10 ounces, weight Cooked Lobster Meat, Tail And Claw
1/2 cups Toasted Panko Breadcrumbs
1/4 cups Parmesan Cheese, Finely Grated
2 Tablespoons Olive Oil
2 Tablespoons Fresh Chives, Diced

1
Bring a large pot of water to boil.
2
Heavily salt the water and cook the pasta for 8-10 minutes until it is just shy of al dente.
3
Drain well and set aside.
4
In a small saucepan, add the milk and bring to a slow simmer.
5
Preheat oven to 400 F.
6
Meanwhile, in a large pot, melt the butter and vegetable oil together over medium-low heat.
7
Then sprinkle in the flour and whisk for about 2-3 minutes to allow the flour to cook.
8
Whisk in the hot milk and continue to stir until the sauce thickens.
9
Remove the pot from heat and add in the Gruyere, cheddar and fontina cheeses.
10
Stir until the cheeses have melted and then add in the red pepper flakes, nutmeg, kosher salt and black pepper.
11
Add in the pasta and lobster and stir until thoroughly combined.
12
Pour the mixture into a greased 9x9 inch baking dish.
13
Sprinkle the top with panko breadcrumbs and Parmesan cheese.
14
Drizzle the olive oil over the top and bake in a 400 F oven for 25-30 minutes or until the top is golden brown.
15
Remove from the oven and sprinkle the chives over the baked dish.

10520

kcal

Calories

120

Fat

1954

Carbs

374

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 23 pounds Elbow Pasta, 2- 1/2 cups Whole Milk, 2 Tablespoons Vegetable Oil, 4 Tablespoons Unsalted Butter, and more.

Yes, Lobster Macaroni and Cheese falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lobster Macaroni and Cheese

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