Lobster Mac & Cheese
This rich, delicious comfort food only needs the meat of one lobster to serve six to eight people!
Recipe source: New York Times
Recipe source: New York Times
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Lobster Mac & Cheese
0
Servings6
Cook Time100 Minutes
Ingredients
1 1/2 pound whole lobster or 4 - 4-ounce lobster tails
2 tablespoons unsalted butter, divided
1 cup cottage cheese
2 cups whole milk
1 teaspoon dry mustard
Pinch cayenne pepper
Pinch freshly grated nutmeg
Kosher salt, to taste
Black pepper, to taste
1 pound sharp cheddar cheese, grated
1/2 pound elbow macaroni pasta, uncooked
SPECIAL EQUIPMENT: Kitchen mallet or seafood cracker
Kitchen shears
Bamboo Skewers
Directions
- FOR WHOLE LOBSTER: Fill a large pot with salted water and bring to a boil over high heat.
- Plunge lobster into water and cover pot. Cook for 8-10 minutes, or until it’s bright red. Check the doneness by pulling an antenna; if it comes off without resistance, the lobster is done.
- FOR LOBSTER TAILS: To prevent from curling up, insert a wooden skewer lengthwise through each thawed lobster tail. In large soup pot, heat water to simmer (185 F). Cook whole, uncut tail 3-4 minutes (flesh should be creamy white and opaque - not translucent).
- Remove lobster to a bowl and allow to cool. Wearing gloves, crack the lobster claws and/or tail(s) over the bowl. Use kitchen shears to release the meat, reserving all liquid that comes out of the lobster. Roughly chop the lobster meat and set aside.
- FOR THE MAC & CHEESE: Heat oven to 375 F, with a rack in the upper third of the oven.
- Use a tablespoon of butter to grease a 9×13 baking pan.
- In a blender, purée cottage cheese, milk, mustard, cayenne and nutmeg; lightly season with salt and pepper.
- Transfer mixture to a large bowl; add grated cheese and uncooked pasta and stir well to combine.
- Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
- After 30 minutes, uncover the baking pan; gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, then dot with remaining tablespoon of butter.
- Bake for 30 minutes more, uncovered, until browned on top. Let cool for 15-20 minutes before serving.
0 minutes
Prep Time
100 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Canadian Cold Water Lobster Tails, 4 Ounce
Deal
$8.99 was $10.99$2.25/oz
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
Daisy 4% Small Curd Cottage Cheese, 16 Ounce
$3.49$0.22/oz
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal
L&B Mustard Powder, 1.8 Ounce
$6.19$3.44/oz
L&B Cayenne Spice Ground Chile Pepper, 2.1 Ounce
Deal
$5.49 was $6.19$2.61/oz
L&B Whole Nutmeg, 1.9 Ounce
Deal
$7.99 was $8.69$4.21/oz
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.99$1.50/lb
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
L&B 5 Year White Cheddar Cheese, 0.5 Pound
$5.00 avg/ea$9.99/lb
Creamette Elbow Macaroni Pasta, 16 Ounce
3/$4 Huge Deal
$1.33 was $2.29$0.08/oz
Zyliss Seafood Cracker, 1 Each
$11.99
Essential Everyday Shears, 1 Each
$5.89
Essential Everyday Bamboo Skewers 9.75 Inch, 100 Each
$2.49$0.02 each
Directions
- FOR WHOLE LOBSTER: Fill a large pot with salted water and bring to a boil over high heat.
- Plunge lobster into water and cover pot. Cook for 8-10 minutes, or until it’s bright red. Check the doneness by pulling an antenna; if it comes off without resistance, the lobster is done.
- FOR LOBSTER TAILS: To prevent from curling up, insert a wooden skewer lengthwise through each thawed lobster tail. In large soup pot, heat water to simmer (185 F). Cook whole, uncut tail 3-4 minutes (flesh should be creamy white and opaque - not translucent).
- Remove lobster to a bowl and allow to cool. Wearing gloves, crack the lobster claws and/or tail(s) over the bowl. Use kitchen shears to release the meat, reserving all liquid that comes out of the lobster. Roughly chop the lobster meat and set aside.
- FOR THE MAC & CHEESE: Heat oven to 375 F, with a rack in the upper third of the oven.
- Use a tablespoon of butter to grease a 9×13 baking pan.
- In a blender, purée cottage cheese, milk, mustard, cayenne and nutmeg; lightly season with salt and pepper.
- Transfer mixture to a large bowl; add grated cheese and uncooked pasta and stir well to combine.
- Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
- After 30 minutes, uncover the baking pan; gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, then dot with remaining tablespoon of butter.
- Bake for 30 minutes more, uncovered, until browned on top. Let cool for 15-20 minutes before serving.