Lobster Mac and Cheese.
Most favorite dish EVER. We love, love, love this. Lobster Mac and Cheese!
I know some say cheese and seafood don’t mesh, but this certainly does. We first had this dish at The Capital Grille and I wanted to take the chef home with me. So, so, so, so amazing.
This is by no means a healthy dish. In fact, this is probably one of the worst dishes you can eat. In moderation? Sure it may be fine, but when you wake up and eat it for breakfast? Not so much.
I swear I didn’t do that. This is my re-creation!
I get the lobsters ‘thawed,’ – unfortunately I don’t live in an area where I can get them fresh. Can you even get them fresh? See, I don’t even know things like that.
I’ve always lived in a bubble.
These lobsters can be a PAIN to work with. Or maybe I just don’t do it properly. But I hate getting the meat out of the lobster.
I am seriously afraid that it is going to come alive and eat me. I jump about 800 times when cleaning them.
For those of you that may have suggestions on how I can get this meat out without getting slimy lobster juice all over me, please talk. I just cut the shell to pieces and try to get out every last piece of meat possible.
Because I want to inhale it. I want to consume lobster is every possible way I can.
Eventually, after 9o minutes of frustration, cursing, and kicking the dishwasher (only because it’s under the sink), the meat is free!
You have just spent $30 on lobster tails, and when you chop up the meat, it amounts to barely ANYTHING.
Seriously, half of the lobster tails just disappeared into a black hole. How annoying.
Before we proceed, I should mention that making this meal is QUITE a feat. I have 3 pots on the stove at once, and the timing has to be perfectly coordinated so that the lobster meat won’t dry out.
So, backtracking, here is what I do first.
Buy some cheese.
We have so much cheese. The amount of cheese we have in our refrigerator is a sin. I could feed a small, malnourished country with my cheese.
That doesn’t sound right. You know what I mean.
These are the cheeses that I have found work the best in this dish.
Gruyere. LOVE this cheese. It came upon the recommendation of my mom, who was a music major in the seventies, therefore consumed gallons of fondue.
We don’t need to mention what else she probably consumed being in the ‘arts’ in the seventies.
Gruyere, sharp cheddar, and in this case, parmigiano-reggiano.
I grate this all up, and I will tell you that you certainly need some arm strength.
So do a few pushups in the weeks leading up to this.
I use a lot of cheese. A lot is an understatement.
I am talking probably about two-and-a-half cups of cheddar, one-and-a-half cups of gruyere, and one-and-one-fourth cups of parmesan.
I also eat about one-fourth cup of each during the process.
So we now have chopped lobster and truckloads of shredded cheese.
I add handfuls and let each handful melt before adding more.
Handful in the bowl.
Handful in my mouth.
I usually use Chardonnay for the wine, but I don’t discriminate.
This is similar to the cheese.
Splash in the pan.
Splash in my mouth.
In a classy way, as in, straight from the bottle.
- 3 (6 to 7 ounce) lobster tails thawed or fresh
- 1 to 2 pounds noodles of your choice, macaroni or fancy.
- 2 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded gruyere cheese
- 1 1/4 cups shredded parmigiano-reggiano cheese
- 2 cups heavy cream
- 4-5 oz cream cheese
- 3/4 cup white wine
- 1 chopped shallot
- 3 minced garlic cloves
- 3/4 cup panko bread crumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
Preheat oven to 350.
Shell, clean, and coarsely chop lobster meat. Have patience. Set aside.
Grate all 3 cheeses. Add 2 cups of heavy cream to a double boiler, followed by cream cheese. Add small amount of the shredded cheese to the double boiler, mixing with a whisk. Repeat until the cheese is gone.
Boil water and cook your pasta. Set aside.
Add olive oil and butter to a skillet on med-high. Add chopped shallot and minced garlic. Add lobster meat and saute for 1-2 minutes or until meat becomes opaque. Add 1/4 cup white wine. Saute for another 1-2 minutes then set aside off heat.
If cheese mixture needs thinned out, add white wine in 1/4 cup increments, whisking it in.
In a baking dish, layer pasta, lobster mix, and cheese. Bake at 350 for 30 minutes or until golden brown and crispy.
Is it even a question about making this??
I want to eat this everyday.