Everyone loves a well prepared macaroni and cheese. I do too. And as we all know, the more the cheese, the better the combination. Now, imagine mac and cheese and lobster on a plate, how do you feel? Excited right? You get the same excitement from preparing it yourself and eating it. I mostly prefer the homemade lobster mac and cheese or if I find myself in one of those lazy moods, I would rather buy from the Orsay restaurant.
Lobster mac and cheese is one of the most “comforting” comfort food. With this meal, you are provided with consolation and a sense of wellness. This might be a bit of a stretch, but lobster mac and cheese can stir up happiness in you especially when it is well prepared. Never underestimate the power of good food.
No matter how bad a day goes, always make sure to eat good food at the end of the day—eat lobster mac and cheese. A food that will make your day better and instantly put a smile on your face.
Lobster mac and cheese can be used as a main course or a side dish. This food is endowed with cheesy goodness, chunks of lobster meat, creamy pasta and various flavors for an amazing decadent meal. Preparing the lobster might seem intimidating but do not be scared, because this article will provide you with enough information to prepare it.
In this article, I will be giving you step by step recipe on how you can prepare your homemade lobster mac and cheese.
INGREDIENTS
1 pack of macaroni (any product of your choice)
1 pound of frozen lobster
1 finely chopped onions
1½ tablespoon of vegetable oil
1½ cups of white cheddar
½ tablespoon of cayenne pepper
Kosher salt to taste
White pepper
1 cup of grated fontina
1 clove garlic, minced
2L of milk
¾ cup of freshly grated gruyere cheese
1 cup of grated Romano cheese
3 tablespoons of panko bread crumbs
¼ cup of all-purpose flour
3 tablespoons unsalted butter
Directions to Follow
1. Twist the clubs off the lobster and use a rolling pin or the base of a spoon to crack the lobster shell and remove the meat into a separate bowl. Peel the shell off the tail too and remove the meat. Chop all the meat into chunky sizes of your choice, place in a bowl and then refrigerate until it is needed. All the shells should be crushed into tiny bits.
2. Vegetable should be heated in a medium sized skillet over a high heat. Onions and salt are added next, stirred continuously and allowed to cook. Add crushed lobster shell and allow to fry until it has a brown color. Add the cayenne pepper and milk and stir on medium heat. Stir continuously, allow to simmer and set aside for 20 minutes.
3. Mix the diced garlic, vegetable oil together with white pepper and salt to make the breadcrumb topping, then set aside. Sieve the milk away from the shells and set aside.
4. Preheat oven to 375oC. Boil macaroni in hot steamy water and allow to cook for 8-9 minutes or just follow instructions on the pack. When it is well cooked, drain in a sieve and set aside.
5. Melt butter in a large skillet over a medium heat and then whisk in flour to make a sandy paste. Reduce heat and add sieved milk into the skillet, little by little. Whisk continuously till you are satisfied with texture.
6. Add chopped lobster meat, Romano and gruyere cheese, fontina and cheddar to the skillet and whisk until mixture is smooth. Add seasoning for taste.
7. Add the cooked macaroni into the mix and stir continuously to coat everything. Put in the preheated oven and bake for 20-30n minute until golden. Allow to cool and serve with the breadcrumb and grated cheese sprinkled on top.
This looks amazing! Have you tried it with lump crabmeat? I may be giving it a go.