Lobster Mac & Cheese
Serves 3-4 Entree Portions/ 5-6 Side Portions
12 Oz Macaroni or Curly Style Pasta
6 T Butter
1/3 C Flour
3 C Whole Milk
4 C Thinly Shredded Cheddar Cheese or Cheese Blend
1 Lb Lobster Tail
2 T Brandy
1/2 C Panko Bread Crumbs
2 t Onion Powder, or To Taste
1/2 t Nutmeg, or To Taste
Dash of Cayenne Pepper
Paprika for the Topping
Preheat the oven to 400 degrees. Slit the lobster tails down the middle. Reserve the lobster shell. Remove the lobster meat and roast it the oven for about 10 minutes or until cooked. Chop the lobster meat.
Bring a pot of lightly salted water to a boil. Cook the pasta all of the way, to your liking.
In another pot, melt 2T of the butter and then add the flour. Stir well and cook for about 1 minute. Add the milk and lobster shells (this is a good way to maximize the lobster flavor). Bring it to a boil and then simmer it for 5 minutes. Pull out the tails or strain it if necessary.
Whisk in the cheese slowly until it melts. Add the spices, brandy, and cooked lobster meat.
Combine with the pasta and place into a casserole dish. I happen to have a great nonstick dish. If you're concerned, lightly butter the dish.
In a saute pan or the microwave, melt the remaining 4 T butter. Mix in the bread crumbs. Top the mac and cheese with the bread crumb mixture and sprinkle the top with paprika. Bake at 400 degrees for 12-17 minutes and serve.
