Down Home Lobster Mac & Cheese
The richness of the cheese and the sweetness of the lobster are a welcomed combination. Take a mini vacation to a beachside resort right in your own kitchen. Try this recipe today.
Servings: 8
Ingredients
- 1 lb pasta shells
- 1/2 cup butter
- 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground nutmeg
- 4 cups milk
- 8 oz white chedder cheese
- 8 oz gruyere cheese
- 3 cloves garlic chopped
- 1 cup onion chopped
- 1/2 cup red bell pepper chopped
- 1 bay leaf
- 1/2 cup parsley chopped
- 2 lb lobster
- 1 cup white chedder topping
Instructions
Lobster
- In a large pot under boiling salted water add the lobster and cook for 7-9 minutes. Shell and clean the lobster and chop meat into bite size pieces.
Pasta Shells
- Follow directions on your brand of packaging.
Bechamel Sauce
- In a medium saucepan under medium heat add the butter.after the butter has melted add the flour, salt, pepper and nutmeg.Using a whisk stir frequently and cook until the roux smells like toasted almonds.Whisking constantly add the milk.When the milk heats and bubbles add the cheese.remove from heat.
Vegetables
- In a medium fry pan under medium heat add 1 tablespoon of butter and bay leaf.After butter has melted add the onion, red bell pepper, garlic.Season with a pinch of salt and pepper and cook until onions are translucent.remove from heat. Discard bay leaf.
- Preheat oven to 350 degrees.Combine the lobster, pasta, sauce, parsley and vegetables in a bowl. Place in a greased 13x9 pan or in 8 10 oz ramekins.Spread the remainder of the cheese on top.Bake until top is browned. 25-35 minutes.