Lobster Mac and Cheese

Lobster Mac and Cheese

Ingredients:

For lobster mac and cheese

  • One 2 lb (1 kg) lobster;
  • 1 lb (0.5 kg) penne pasta;
  • 2 hard boil eggs;
  • 1/2 cup (120 ml) fat-free half and half;
  • 1 cup Jarlsburg cheese, cut in 1/2” (1 cm) cubes;
  • 1 cup Fontina cheese, cut in 1/2” (1 cm) cubes;
  • 1 cup English Cheddar with Italian Truffles, cut in 1/2” (1 cm) cubes;
  • 1/4 cup finely grated Parmigiano-Reggiano cheese;
  • 3/4 cup garlic bread crumb;
  • Sea salt.

For garlic bread crumb

  • 2 slices bread;
  • 6 cloves garlic;
  • 2 teaspoons butter.

Recipe:

Serving for 6

For lobster mac and cheese

  1. Place eggs in cold water in a soup pot;
  2. Cooked lobster for about 9 minutes, little under cook;
  3. Set aside to cool;
  4. Shell and cut lobster to 1/2” (1 cm) cubes, about 1 1/2 cups;
  5. Heat up water with a pasta linear;
  6. Add 1/2 teaspoon sea salt;
  7. Add penne pasta when water comes to a boil;
  8. Cook them until al dente (about 20 minutes) and drain;
  9. Take out eggs when become hard boiled;
  10. Place in ice cold water for easy peeling;
  11. Pre-heat oven to 450˚F (230˚C);
  12. Grease the bottom of a deep dish baking pan with butter;
  13. Layer cooked pasta;
  14. Add half and half in a sauté pan;
  15. When half and half gets hot, melt Jarlsburg, Fontina and English Chedder cheeses;
  16. Stir to make sure not to burn the cheeses;
  17. Add chop up hard boil eggs and lobster;
  18. Pour cheese mix on pasta;
  19. Place in oven;
  20. Lower to 400˚F (200˚C) for 10 -15 minutes;
  21. Sprinkle bread crumb and Parmigiano-Reggiano;
  22. Put it back for 5 - 10 minutes;
  23. Turn to the broiler, keep an eye on it to avoid burning;
  24. It will form a crush and serve hot.

For garlic bread crumb

  1. Spread butter on bread;
  2. Peel and crush fresh garlic;
  3. Place on top of bread;
  4. Place in toaster oven until golden;
  5. Turn to bread crumb in a food processer.

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