Lobster Baked Macaroni and Cheese
A variation of a celebration on macaroni and cheese. A comfort food that dresses up nicely in white cheese and a healthy harvest of lobster.
Servings 6 people
Ingredients
- 1 lb uncooked pasta
- 2 1 - 1½ lb live lobsters
- salted water for boiling
- 2 Tbsp butter
- 1 yellow onion diced
- ½ cup butter melted
- 4 oz extra sharp cheddar shredded
- 4 oz fontina shredded
- 4 oz gouda shredded
- 4 oz gruyere shredded
- 4 oz provolone shredded
- 2.5 oz asiago shredded
- salt and black pepper to taste
- 2 cups heavy cream
- 3 eggs beaten
- 1 tbsp butter for coating
- 3 Tbsp seasoned panko (optional)
- 2 Tbsp parmesan grated (optional)
Instructions
- In a large pot, bring a pot of salted water to boil. Add pasta and lobster, cooking the lobster until done -- 7 - 9 minutes -- and the pasta according to the packaging for al dente. Drain pasta, reserve to mixing bowl. Meanwhile, shell the lobster meat; reserve the whole crusher claw for garnish and chop the remaining meat roughly. Set aside.
- Preheat oven to 375º.
- In a skillet, heat butter over medium. Sauté diced onion until slightly softened and edges are translucent. Add butter and onion to mixing bowl with pasta, add melted butter and stir to coat thoroughly. Combine shredded cheese, salt and pepper, and heavy cream. Adjust seasoning, then mix in beaten eggs. Fold in chopped lobster.
- (Optional: for a hidden crunch and texture) Butter a 9 x 13 baking dish. In a small bowl combine panko and parmesan; then add to baking dish and rotate to coat. Bake for 10 minutes. Let cool.
- Gently spoon pasta mixture into (toasted baking dish) and garnish top with crusher claw meat. Bake for 20 - 25 minutes until cheeses are bubbling.
Notes
To cook lobsters humanely, place live lobster in freezer for 30 minutes prior to adding to boiling water.