Sunday, February 8, 2009

Lobster Macaroni and Cheese: Decadence Defined


If you know me well, you will probably be astonished to even see this recipe on my blog. It is just so completely the opposite of how I normally eat or prepare food, that you may question my motives and/or my sanity. But rest assured - my healthy eating habits haven't given up the ghost, but sometimes you just have to give in to the temptation of something so completely decadent that you're willing to pay the price (lots of extra time at the gym!). I fell in love with the concept of lobster mac-n-cheese at a wine industry event Randall and I attended some years ago in Lake Tahoe. One of the chefs at the event had prepared his version of this dish - I was hooked at the first bite. So, I came home and recreated it, and dust it off every now again when the occasion dictates.

Lobster Macaroni and Cheese
  • 3 cups uncooked elbow macaroni pasta
  • 12 ounces lobster tail pieces, fully cooked
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk, room temperature
  • 4+ cups white cheese, shredded (For this recipe, I like to use a combination of white cheeses. I use 1 heaping cup each of New Zealand sharp white cheddar, French Comte, a Swiss Emmental from France, and a Swiss Gruyere. I like the combination of sharpness/nuttiness/creaminess of the various cheeses, but if you just want to pick one white cheese and stick with it, that would work ok too. I'd recommend a gruyere.)
  • 1/4 cup white truffle oil (optional - but why the hell not?)
  • 1/2 cup fresh bread crumbs
  • 1/2 cup grated Parmesan cheese
Cook the macaroni according to package directions; drain. Start the cheese sauce by making a roux: Melt the butter in a heavy-bottomed saucepan over medium-low heat. When melted and foamy, add the flour and whisk together to form a paste. Add 1 cup of milk; continue to whisk until mixture is blended and creamy. Start adding the cheese 1 cup at a time, stirring constantly. As the cheese melts, continue to add remaining milk and cheese in 1-cup increments. If the cheese sauce seems too thick for your liking, you can add in more milk as desired - just use small increments and keep stirring. Add the white truffle oil once all the cheese and milk have been incorporated. Once the cheese sauce is fully melted and blended, add the pasta and the lobster; stir well to coat. Pour mixture into a casserole dish (or in individually-sized ramekins - a great way to manage portion size... as if it matters!). Top with bread crumbs and Parmesan cheese. Bake in a 400-degree oven until topping is browned and the mac-and-cheese is bubbling, approximately 30 minutes.

13 comments:

  1. Lawsie, Miss Morry!! MERCY! Drool nearly shorted out my keyboard when I read this, and I swear I felt my arteries slamming shut! But oh my, I think I'll most definitely have to make some.

    First I need to find my Fat Pants or I'll be stuck in the house for the next month...

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  2. I hear you. I'm heading straight to fat camp with this one! It's not enough that I made it, but I have tons of leftovers and no husband at home for the next couple of days for me to blame when it suddenly is all gone! :)

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  3. Delicious! What a great recipe! Hope you can come over and share this yummy treat over at Foodista.com - the cooking encyclopedia everyone can edit. Would also love a link to this post from our site.(This will direct Foodista readers to your blog)Here's how you can create inbound links from our site Check it out here. This is a great way for you to build blog traffic and connect with other food lovers! See you there! Thanks!

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  4. What type of wine did you enjoy with this dish?

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  5. Hey anonymous - This dish is so rich and creamy all on its own, that I like to pair it with something bright and more acidic to help cut all the fat. A few things that come to mind: a crisp Viogner or New Zealand Sauvignon Blanc. Something very dry, with grassy, clean aromas and subtle notes of fruit (green apple, pear, peach). A chardonnay would also work well as long as it's something fruit-forward (no malolactic - a big, buttery chard would just be overkill). With a chard, I'd go for something that's been aged in neutral oak, but again - no secondary fermentation. Finally - my favorite pairing with this dish: Champagne, in the Brut style (nothing too sweet). Ah - perfection.

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  6. I saw shrimp in mac n cheese on Top Chef Masters a few weeks ago and was intrigued. This looks delicious as well! And so funny that you recommend Viognier - my new favorite white wine. A New Zealand cousin brought some over the other day. Delicious!

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  7. Looks delicious! Did you know that in the 1940's a lobster fisherman went into a diabetic coma and was eaten by his catch? I think it about it every time I eat lobster. Still good though!

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  8. I doubled the recipe and made this dish for 8 of my friends yesterday and it disappeared in minutes! It was delicious, and I couldn't believe that no salt, garlic or pepper had to be added. I went WAY easier on the truffle oil (because that stuff is like liquid gold) but you could still taste it very well. I'll be making this again!!

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  9. We are waiting for this to come out of the oven right now....my husband and I literally cannot leave the kitchen. It smells so good in here!

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  10. I found this when googling for lobster mac recipes after having some great lobster mac at a restaurant!

    I combined this recipe with another, but it was FANTASTIC. I have never had these specific cheeses before, but they were amazing. I added lobster juice to my milk, along with garlic and shallots that I strained out before adding cheese, and added sweated onions to the cheese mixture as well. It was amazing, I can't wait to eat more leftovers tonight!

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  11. I ate lobster and mac at a restaurant and have been searching to make something similar. Looks like this could be the recipe. It sounds delicious and is confirmed by the comments above.

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  12. This looks good. I'm going to make it for a dinner party tomorrow. I'll use this one and a couple of others as a guideline. Keep up the good work!

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  13. An occasion just dictated I make this. I saw the recipe!

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