Lobster Mac ’n Cheese

Lobster Mac ’n Cheese
I make these ahead in little ramekins and freeze them. Throughout the holidays, anytime someone drops in I can thaw them in the microwave and bake and it seems like I am a kitchen genius. These are also great for the day after.
  • 8 ounces elbow macaroni
  • 16 ounces cream or whole milk
  • 8 ounces shredded sharp white cheddar
  • 6 ounces fresh Parmesan cheese, grated
  • 4 ounces mascarpone
  • 4 ounces Gruyère cheese
  • 1 pound lobster meat, shredded (You can order lobster tails from your fish market in prepackaged bags. You may need to shred it more thoroughly)
  • ½ cup breadcrumbs, chopped
  • 2 garlic cloves, minced
  • 2 big shallots, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  1. Bring salted water to a boil and add macaroni. Cook 8 to 10 minutes (do not overcook). In a double boiler, combine the cheddar cheese, 4 ounces of the Parmesan cheese, the mascarpone, and Gruyère cheeses and heat until well blended. I gradually add the milk cream mixture along the way so that it is really smooth. Mix with the pasta.
  2. Pour into ramekins and sprinkle the breadcrumbs on top with the leftover Parm.
  3. Bake at 350ºF till bubbly.


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